Ingredients
- 4 eggs, at room temperature
- 1 cup brown sugar, firmly packed
- 1 cup oil (vegetable oil)
- 2 teaspoons vanilla extract
- 1 1/2 cup self-rising flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 2 cups sweet potato (coarsely grated)
- 3/4 cup walnuts, chopped (plus extra to decorate)
- FOR FROSTING
- 250 grams cream cheese (chopped and at room temperature)
- 75 grams unsalted butter (chopped and at room temperature)
- 2 1/2 cups icing sugar
How to Make
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Step 1: Grease a 20cm round cake pan and line base and side with baking paper, extending paper 3cm about the pan edge.
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Step 2: Beat eggs, sugar, oil and vanilla in a small bowl of an electric mixer until thick and pale and then transfer to a big bowl and add combined sifted flour, soda and cinnamon and stir until combined and then fold in sweet potato and salnuts and pour into prepared pan and smooth over top and cook in a moderately slow oven (160C) for about 1 hour, 10 minutes or until a skewer inserted into the centre comes out clean and stand in the pan for 10 minutes before turning out on to a wire rack to cool.
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Step 3: To make the frosting beat cream cheese and butter in same clean bowl of eldctric mixer until light and fluff and gradually add icing sugar, half a cup at a time, beating until combined.
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Step 4: To assemble, cut cake in half horizontally and sandwich cakes together with half the frosting and spread the remaining frosint over top and decorate with extra walnuts.
We hope you enjoy this recipe!
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