This fall-inspired carrot cake recipe is delicious!
Thanksgiving is a holiday where everyone has their favourite dish. Green bean casserole is always my favorite, but sweet potato casserole is what really makes Thanksgiving special. You’ll understand what I mean. This dessert is served as a side dish and is topped with marshmallows and drizzled with brown sugar sauce.
This got me thinking. Why don’t we have many sweet potato desserts? This recipe is a great example of the winning combination of sweet potatoes with marshmallows.
Makes 12 servings
30m prep time
50m cook time
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups grated raw sweet potatoes (1 to 2 medium sweet potatoes)
1 1/2 cups chopped pecans
1 cup butter, room temperature
2 (7-ounce) containers marshmallow cream
2 cups powdered sugar
1 pinch salt
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
Whisk together flour, baking powder, baking soda, and cinnamon in a large bowl, set aside.
Using a stand mixer, beat together sugar and oil. Add eggs, one at a time, beating well after each addition.
Add flour mixture and mix on low speed until well just combined.
Fold in sweet potatoes and pecans – reserving a few pecans to sprinkle on the top at the end.
Pour the batter into prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.
Using a stand mixer, beat butter until smooth.
Add marshmallow cream and mix until combined.
Add the powdered sugar and a pinch of salt and mix until combined.
Spread the buttercream on the cooled cake and top with remaining pecans and a dash of cinnamon.