Tastes like Thanksgiving pie but in a cake!
Low-sugar sweet potato cake topped with a creamy sweet potato icing. With carrots, crushed pineapple, orange zest and warm spices, this cake is moist, flavorful and comforting.
A super moist cake that tastes like fall in every bite
This recipe reduces sugar by replacing half the brown sugar with monk fruit sweetener, giving you a lower-sugar option without sacrificing moisture or flavor.
Sweet potato icing—simple and irresistible
The sweet potato icing is silky and naturally sweet, but it does require refrigeration for the finished cake. Resist the urge to eat it straight from the bowl until the cake has cooled!
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Notes for Success
This recipe is written for three 7″ cake pans to make a layered cake, though all of the batter will also fit into a 9″ x 13″ pan if you prefer a single-layer sheet cake.
Storage and icing: The sweet potato icing is delicious but perishable, so the assembled cake must be refrigerated. If you prefer, use your favorite frosting instead, such as a traditional cream cheese icing.
Preparing the sweet potatoes: Roasting sweet potatoes in their skins at 400°F for 30–40 minutes until very tender is an efficient method. Let them cool slightly, scoop out the flesh and mash. If you prefer boiling, peel the potatoes before boiling until tender, then mash and drain well.
If you prefer not to include sweet potato in the batter, mashed banana or additional applesauce can be used as a substitute.
Sweetener options: Monk fruit sweetener is used here to reduce added sugar, but you can substitute regular granulated sugar or additional light brown sugar in equal amounts if desired. When using sugar substitutes, be aware some can cause dry or bitter results; this recipe adapts well and keeps the cake moist and flavorful.
Low Sugar Sweet Potato Cake
Low-sugar sweet potato cake with sweet potato icing. Carrots, pineapple and orange zest add bright texture and flavor while warm spices make this cake comforting and layered with fall-like aroma.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings
8
Ingredients
For the Cake Batter
- ½ cup Vegetable Oil (118 ml)
- ¼ cup Applesauce (56 g)
- 2 cups All-Purpose Flour (250 g)
- 1 teaspoon Baking Powder (4 g)
- 1 teaspoon Baking Soda (4 g)
- ¼ teaspoon Salt
- 1¼ teaspoons Ground Cinnamon
- ½ teaspoon Nutmeg
- ½ cup Brown Sugar (105 g)
- ½ cup Monk Fruit Sweetener (100 g) — or use additional sugar if preferred
- ¾ cup Cooked, Mashed Sweet Potato (180 g)
- 1 cup Shredded Carrots
- ¾ cup Crushed Pineapple, well drained
- 1½ teaspoons Vanilla Extract
- Orange zest (about 1½ teaspoons)
- 1¼ cups Toasted Pecans (160 g)
For the Sweet Potato Icing
- 1 cup Cooked, Mashed Sweet Potato (240 g)
- ¼ cup Pure Maple Syrup (56 ml)
- 3 Tbsp Coconut Oil (45 ml)
- 1 Tbsp Plant Milk (15 ml)
- 1 teaspoon Vanilla Extract (5 ml)
Instructions
- Grease and line three 7″ cake pans with parchment, or prepare a 9″ x 13″ pan. Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the brown sugar and monk fruit sweetener with the oil, applesauce, vanilla, orange zest and the mashed sweet potato until smooth and well combined.
- Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into the wet ingredients. Whisk until just combined and smooth, being careful not to overmix.
- Fold in the drained crushed pineapple, shredded carrots and toasted pecans until evenly distributed through the batter.
- Divide the batter evenly among the prepared pans, or pour into the sheet pan if using. Bake in the preheated oven about 35–40 minutes for smaller pans (times will vary by pan size) or until the cakes spring back gently when pressed in the center and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans until you can handle them, then invert onto a wire rack to cool completely before frosting.
- For the icing, combine the mashed sweet potato, maple syrup, coconut oil, plant milk and vanilla in a blender or food processor and blend until completely smooth. Transfer the icing to a bowl and chill until firm enough to spread.
- Once the cake layers are fully cooled, spread the chilled sweet potato icing between layers and over the top. Keep the frosted cake refrigerated.
Notes
The sweet potato icing makes this cake perishable, so store the assembled cake in the refrigerator. Loosely wrap or cover to prevent drying; it will stay fresh for up to one week chilled. Unfrosted cake layers freeze well for up to two months when wrapped tightly.
Roasting the sweet potatoes ahead of time is convenient: bake at 400°F until very tender, then scoop the flesh and mash. If boiling, peel first and drain before mashing.
Monk fruit sweetener keeps the sugar content lower while maintaining texture. If you prefer traditional sugar, swap in granulated sugar or extra light brown sugar in equal amounts.