Spiced Sweet Potato Cake

Spiced Sweet Potato Cake

Dan and Steph
5 from 1 vote


  • 2 cups caster sugar
  • 1/2 cup sunflower oil
  • 4 free range eggs
  • zest of 1 lemon
  • 2 1/2 cups plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp vanilla paste
  • 2 medium sweet potatoes peeled & grated
  • pinch of salt


  • 250 g Phylly cream cheese at room temp
  • 1/2 cup butter at room temp
  • 1 cup icing sugar
  • Zest & juice of 1 lemon


  • chopped pistachios
  • dried rose petals
  • zest of 1 lemon


1. Preheat oven to 180 degrees C & spray a bundt pan with spray oil
2. In a large bowl, beat sugar, oil, eggs and lemon zest until smooth
3. In another bowl, whisk flour, baking soda, cinnamon and salt – gradually beat into sugar mixture.
4. Stir in sweet potatoes.
5. Transfer to bundt pan & bake 45-50 minutes or until cooked
6. Allow to cool in pan for 10 minutes before turning over & out to cool completely.
7. For frosting – in a large bowl, beat cream cheese and butter until blended.
8. Gradually beat in icing sugar, lemon zest & juice until smooth. Spread frosting over cooled cake & sprinkle with pistachio, rose petals & lemon zest
Tried this recipe?Let us know how it was!

1 thought on “Spiced Sweet Potato Cake”

  1. 5 stars
    Made this cake yesterday and it was half demolished as soon as cool enough to eat. No need to ice if you don’t want to. A little drizzle of maple syrup goes well with it.

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