Best Citrus Kissed Sweet Potato Cake Recipes

Citrus-Kissed Sweet Potato Cake image

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

2 cups sugar
1-1/2 cups canola oil
4 large eggs
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1-3/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
3 cups shredded peeled sweet potatoes (about 9 ounces)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1-1/2 teaspoons grated orange or lemon zest
1-1/2 teaspoons lemon juice
1/8 teaspoon orange or lemon extract
Orange peel strips

Steps:

Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, eggs and orange zest until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes., Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar, orange zest, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.

Nutrition Facts :

Citrus-Kissed Sweet Potato Cake image

Provided by @MakeItYours

Number Of Ingredients 17

2 cups sugar
1-1/2 cups canola oil
4 large Nellie's Free Range Eggs
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1-3/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
3 cups shredded peeled sweet potatoes (about 9 ounces)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1-1/2 teaspoons grated orange or lemon zest
1-1/2 teaspoons lemon juice
1/8 teaspoon orange or lemon extract
Orange peel strips

Steps:

Preheat oven to 325°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, beat sugar, oil, eggs and orange zest until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes., Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar, orange zest, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.

Citrus-Kissed Sweet Potato Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 17

2 cup(s) sugar
1 1/2 cup(s) canola oil
4 - eggs
1 tablespoon(s) grated orange peel
2 1/2 cup(s) all purpose flour
2 teaspoon(s) baking soda
1 3/4 teaspoon(s) pumpkin pie spice
3/4 teaspoon(s) salt
3 cup(s) shredded peeled sweet potatoes (about 9 ounces)
FOR THE FROSTING
1 package(s) (8 ounces) cream cheese, softened
1/2 cup(s) butter, softened
3 1/2 cup(s) powdered sugar
1 1/2 teaspoon(s) grated orange or lemon peel
1 1/2 teaspoon(s) lemon juice
1/8 teaspoon(s) orange or lemon extract
- orange peel strips

Steps:

Preheat oven to 325°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a large bowl, beat sugar, oil, eggs and orange peel until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes.
Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar, orange peel, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.