Sweet Potato-Carrot Cake
A moist, flavorful sweet potato and carrot cake featuring warm cinnamon, pineapple, nuts, and coconut, perfect for gatherings or indulgent dessert cravings.
Ingredients
- 3 eggs ⓘ
- 2 cups sugar ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons vanilla ⓘ
- 1/2 teaspoon salt ⓘ
- 3 cups sweet potato pancake mix
- 1 1/2 cups oil ⓘ
- 2 cups grated carrots ⓘ
- 1 (8 oz.) can crushed pineapple with juice ⓘ
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut ⓘ
- 2 tablespoons orange rind ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Mix eggs, sugar, baking soda, cinnamon, vanilla, salt, and oil in a large bowl.
- Stir in pancake mix until well combined.
- Add grated carrots, crushed pineapple with juice, chopped nuts, coconut, and orange rind. Mix thoroughly.
- Pour batter into a greased large Bundt pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and serving.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. If you prefer a less sweet cake, reduce the sugar by half a cup. You can substitute half the oil with applesauce for a healthier option. If sweet potato pancake mix isn't available, you can use a plain pancake mix and add a bit of sweet potato puree to maintain flavor.
Serving Suggestions
This sweet potato-carrot cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of chai tea or coffee. For a festive touch, serve it alongside a fruit salad or a dollop of Topping For Pies for added creaminess.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and foil for up to three months. To reheat, simply microwave individual slices for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato-Carrot Cake contains roughly 1557 calories, with 21g protein, 192g carbohydrates, and 87g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (139% of the Daily Value), and potassium (90% of the Daily Value). Note that it is relatively high in sodium, at 2282mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Allow it to cool completely, then store it in an airtight container at room temperature. It will taste even better as the flavors meld overnight.
What can I use instead of eggs?
You can substitute eggs with flaxseed meal or chia seeds mixed with water. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 3 tablespoons of water for each egg. Let it sit for a few minutes until it becomes gel-like.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it comes out wet with batter, it needs more time. Keep an eye on it after the 50-minute mark to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).