Dessert made with veggies sure takes the cake, and Chef Carla's glaze is the icing on it. This dish is almost as yummy as cookies! Just don't eat all the ingredients. Sponsored by LACTAID®. LACTAID® is 100% real milk, just without the lactose.
- An introduction to Sweet Potato Cake with Ginger Milk Glaze with Carla Hall, Cookie Monster, and Chef Gonger (Click on this step or "Make It Now" to view introduction.)
- Preheat oven to 350°F. Spray a 9x13-inch pan with nonstick cooking spray. Line the pan with parchment paper, extending the paper over the sides. Spray the parchment paper with the canola oil spray to prevent the cake from sticking. Whisk the all-purpose flour to aerate it before measuring it out into a large bowl, then repeat with the whole wheat flour. Measure and add the sugar, sodium-free baking powder, ginger, cinnamon, nutmeg, and salt. Whisk to combine and set aside. In another large bowl, whisk together the sweet potato purée, eggs, vanilla extract, milk, and canola oil until completely combined and smooth.
- Using a wooden spoon or rubber spatula, fold the flour mixture into the sweet potato mixture, a cup at a time, until completely combined with no streaks of dry flour. Pour the cake batter into the prepared pan, then gently shake the pan on the counter to smooth the surface. Bake until a toothpick comes out clean when inserted in the center, 30-35 minutes.
|Calories420Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.