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–+ servings
Low Sugar Sweet Potato Cake

Low Sugar Sweet Potato Cake

Low Sugar Sweet Potato Cake iced with sweet potato icing! With carrots, pineapple, orange zest and spices this cake will have you over the moon!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8

Ingredients
  

For the Cake Batter

  • ½ cup Vegetable Oil (118ml)
  • ¼ cup Applesauce (56g)
  • 2 cup All Purpose Flour (250g)
  • 1 teaspoon Baking Powder (4g)
  • 1 teaspoon Baking Soda (4g)
  • ¼ teaspoon Salt
  • 1¼ teaspoon Ground Cinnamon
  • ½ teaspoon Nutmeg
  • ½ cup Brown Sugar (105g)
  • ½ cup Monk Fruit Sugar *or more sugar (100g)
  • ¾ cup Sweet Potato cooked & mashed (180g)
  • 1 cup Shredded Carrots
  • ¾ cup Crushed Pineapple well drained
  • 1½ teaspoon Vanilla Extract
  • 1 Orange Zest (approx 1½ tsp)
  • 1¼ cup Toasted Pecans (160g)

For the Sweet Potato Icing

  • 1 cup Cooked Mashed Sweet Potato (240g)
  • ¼ cup Pure Maple Syrup (56ml)
  • 3 Tbs Coconut Oil (45ml)
  • 1 Tbs Plant Milk (15ml)
  • 1 teaspoon Vanilla Extract (5ml)

Instructions
 

  • Grease & parchment line 3-7" cake pans (or 1-9" x 13" sheet) & preheat the oven to 350F
  • In a large bowl combine the sugars with the oil, vanilla extract, orange extract, mashed sweet potato & applesauce, whisk smooth
  • Then sift together all of the dry ingredients directly into the bowl of wet ingredients & whisk smooth
  • Add the drained pineapple, shredded carrots & nuts mix smooth
  • Pour batter into your prepared cake pans & bake immediately at 350°F in a preheated oven for approximately 35-40 minutes depending on the size of your pans. Or until the cakes are springy to the touch when you gently press the centers
  • Cool cakes in the pans until you can safely touch them with your fingers & then flip out onto a cooling rack to cool completely
  • Meanwhile prepare the sweet potato icing by combining all the ingredients in a blender or food processor until smooth
  • Transfer to a bowl & refrigerate until you are ready to ice your cake

Notes

Sweet potato icing is so simple to make but will cause this cake to need refrigeration Alternatively you can use whatever icing you love the most here, like the traditional cream cheese icing!
Baking the sweet potatoes while preparing the cake recipe is my most efficient method. By roasting the potatoes in their skins at 400F for approximately 30-40 minutes to very tender it's easy to extract the flesh and discard the skins
For those who prefer the boil their potatoes, by all means peel the potatoes first and then boil away!
Monk fruit sugar is my sugar substitute of choice Regular granulated sugar or more light brown sugar can be used in place of the monk fruit listed below in the same amount 
Storage Low Sugar Sweet Potato Cake must be refrigerated due to the sweet potato icing & will stay fresh loosely wrapped to prevent drying for up to 1 week
Freeze un-iced cake layers wrapped well for up to 2 months
Tried this recipe?Let us know how it was!