Sweet Potato Cake with Marshmallow Frosting
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Sweet Potato Cake with Marshmallow Frosting
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A moist, lightly spiced, cake loaded with shredded sweet potatoes and topped with a thick and creamy marshmallow frosting and chopped pecans.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- pinch of ground cloves
- 2 slightly beaten eggs
- 2 ½ cups peeled and shredded sweet potatoes
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup canola oil
- 1 teaspoon vanilla
- Chopped Pecans
Marshmallow Frosting
- ½ cup room temperature unsalted butter
- 1 (7-ounce) carton marshmallow creme
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups powdered sugar
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Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with non-stick cooking spray.
- In a large bowl, whisk the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 ¼ teaspoons cinnamon, ½ teaspoon ground nutmeg, and pinch of ground cloves; set aside.
- In a medium bowl, whisk the 2 slightly beaten eggs, 2 ½ cups peeled and shredded sweet potatoes, ¾ cup packed light brown sugar, ¼ cup granulated sugar, ½ cup canola oil, and 1 teaspoon vanilla until well blended.
- Add sweet potato mixture to the flour mixture and stir until just combined. Do not over mix. Pour the batter into the prepared baking dish.
- Bake for 20 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Marshmallow Frosting
- In a medium bowl, add the ½ cup room temperature unsalted butter, 1 (7-ounce) carton marshmallow creme, 1 teaspoon vanilla, and ¼ teaspoon salt. Mix until creamy.
- Mix in the 2 cups powdered sugar, one cup at a time, mixing well between additions. The frosting should be thick and creamy.
- Carefully frost the cooled sweet potato cake, top with chopped pecans and serve.
- *Note: It's best to grate the sweet potatoes on the medium or small side of the grater. If you use the large side, the sweet potatoes don't get as soft during baking.
Notes
- Updated on December 8, 2020
- Originally Posted on October 7, 2016
Nutrition Information
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Calories
391kcal
(20%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
48mg
(16%)
Sodium
138mg
(6%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
4208IU
(84%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 138mg | 6% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 4208IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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