Sweet Pootootoo Cake / Sweet Potato Spice Cake With Cream Cheese Frosting

Added on by Monica Cheng.

When I think of sweet potatoes, I think of June, of graduation, of sweet Sophia and our baking machinations.

Our latest one to date is this sweet potato cakewhich we dubbed endearingly, our sweet pootootoo cake. This cake is the darling of our creative imagination and a celebration of our friendship, which began in a small common kitchen with me slicing lemons and Kaitlyn speaking in Kaitlyn dialect and Sophia interrogating me about how to study for the MCAT. We’ve come a long way, and I can’t say I’ve enjoyed so much froyo and Starbucks and bourbon-infused desserts with anyone else. Since graduation, it’s been a blur of medical school applications, moving to Boston for a brand new job in teaching, and learning to educate the adorable savages that are otherwise known as fifth graders. It’s a grand adventure.

This sweet pootootoo cake is ever-so-pleasantly sweet (of course), with a soft crumb. The cream cheese frosting is spiked with Honey Whiskey and is a lovely complement to the sweet potato cake that is reminiscent of autumn’s pumpkin cake. We even added a plot twist: The cake is gluten free! Toss in a handful of chocolate chips and a generous serving of rainbow sprinkles for a celebratory hurrah because it is (was) graduation and we’re one step closer to achieving our dreams. Hope you enjoy!

Cheers,
Monica


Sweet Pootootoo Spice Cake with Cream Cheese Frosting {Gluten Free}

From Alice Medrich | Yield: 12 servings

Ingredients
For the cake:
1 1/4 cup canola oil
2 cups granulated sugar
4 eggs
1 1/2 cup + 1 tablespoon (240 grams) white rice flour
3/4 cup + 1 tablespoon (80 grams) oat flour
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 cups (340 g) lightly packed, peeled, & shredded sweet potato OR canned sweet potato
1/4 cup semisweet chocolate chips, to taste (optional)

For the frosting:
8 ounces (1 package) cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup (150 grams) powdered sugar
1/2 teaspoon pure vanilla extract
Splash of Honey Whiskey, to taste (optional)

Directions
Preheat oven to 350F. Grease 9 x 13-inch baking dish with cooking spray, or line with parchment paper.

For the cake, combine oil, sugar, and eggs and beat vigorously until lighter in color, about 5 minutes. Mix in sweet potatoes until smoothly combined. In a separate bowl, measure out rice & oat flours, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add dry ingredients into sweet potato mixture. Mix just until smoothly combined. Pour into prepared baking dish.

Bake for 30 minutes at 350F. Reduce to 325F, and bake for 30 minutes longer, until toothpick comes out clean. Cool for at least 2 hours before frosting.

For the frosting, combine cream cheese and butter until smooth. Add powdered sugar, vanilla, and honey whiskey. Mix until smooth. Using offset spatula or knife, spread evenly on cake.

Note: To make into layer cake, use two 9 x 2-inch round cake pans. Bake for 30 minutes at 350F and 20 minutes at 325F.