Many Sweet Potato Cake recipes require mashed OR pureed Sweet Potato. I made this cake based on ‘My Legendary Carrot Cake’ recipe, using grated Sweet Potato. Same as Carrot Cake, Cream Cheese Frosting goes well with this cake. I didn’t add Sultana Raisins today, but you may wish to add some.
Cake Tin
20cm Round Tin OR 12 Cupcakes
Ingredients
1 large Sweet Potato *it weighed 550g today
*Note: You would need 3 firmly packed cupfuls of coarsely grated Sweet Potato
1 & 1/2 cups Self-Raising Flour
1/4 cup Brown Sugar *OR 1/2 cup for sweeter cake
1/4 cup Caster Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
*Note: You can add some Nutmeg, Clove OR Allspice as well. I added 1 teaspoon Allspice today.
1/2 cup Walnuts *optional, coarsely chopped
1/2 cup Sultana Raisins *optional, I didn’t add today
2 Eggs
1/2 cup Oil *I used Sunflower Oil
1 teaspoon Vanilla Extract
Method
Preheat oven to 180℃. Line a cake tin with baking paper.
Peel Sweet Potato and coarsely grate it. This is the grater that I use. You would need 3 firmly packed cupfuls of coarsely grated Sweet Potato.
Combine all ingredients and mix well. 
Spoon the mixture into the cake tin, smooth the surface, and bake for 50 minutes OR until cooked through. DO NOT overcook. Transfer to a wire rack and cool. *Note: If cupcakes, bake for 25 to 30 minutes.
Cream Cheese Frosting is nice for this cake. You can make Cream Cheese Frosting by mixing following ingredients.
Cream Cheese Frosting
50g Butter *softened
125g softened Cream Cheese *softened
1 cup (*120g) Icing Sugar
2 teaspoons Lemon Juice
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