Spiced Sweet Potato Snack Cake with Nutmeg Cream Cheese Frosting

If you like carrot cake, you’ll LOVE this sweet potato snack cake. Why? Because it’s got tons of healthy, tasty shredded sweet potatoes in the batter, of course, and they bake up tender, moist, and satisfying. It also has more zip than a typical carrot cake, thanks to a generous combo of ginger, cinnamon, nutmeg, and cloves.

Make it for a specific occasion or make it just because. It’s a sweet snack to have on hand—and one you can feel good about.

Serves 12 to 16




For the cake

2 1/4 Cups all-purpose flour
1 1/2 Cups sugar
1 Tablespoon baking powder
4 Teaspoons ground ginger
2 Teaspoons ground cinnamon
1 1/4 Teaspoons salt
3/4 Teaspoon ground nutmeg
3/4 Teaspoon ground cloves
4 eggs
3/4 Cup neutral-flavored cooking oil, such as canola or grapeseed
3/4 Cup milk
1 1/2 Teaspoons vanilla extract
4 Cups peeled, shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination (from about 1 pound)
1 Cup chopped toasted walnuts

For the frosting

4 Ounces cream cheese, softened
2 Tablespoons unsalted butter, softened
1/2 Teaspoon vanilla extract
1/4 Teaspoon ground nutmeg, plus more for sprinkling on top
1/8 Teaspoon salt
3 Cups powdered sugar (12 ounces)

Spiced Sweet Potato Snack Cake with Nutmeg Cream Cheese Frosting Directions

  1. To make the cake: Preheat the oven to 350°F. Butter and flour a 9-by-13-inch baking pan.

  2. In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt, nutmeg, and cloves. In a medium bowl, whisk together the eggs, oil, milk, and vanilla. Add the egg mixture to the flour mixture, stirring until almost combined. Add the sweet potato and walnuts, stirring until just combined.

  3. Spread mixture into the prepared pan and bake until the cake begins to pull away from the sides of the pans and a tester inserted into the center comes out clean, 35 to 40 minutes. Set aside to cool thoroughly.

  4. To make the frosting: Using a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the cream cheese and butter until smooth. Beat in the vanilla, nutmeg, and salt. With the mixer on low, add the sugar about 1/2 cup at a time. Increase the speed to high and beat until the frosting is light and fluffy.

  5. Spread the frosting over the cake. Garnish with a sprinkle of nutmeg, cut the cake into pieces, and serve.


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