Glazed Sweet Potato Cake

Ingredients

FOR THE CAKE

• 1 lb sweet potato
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, firmly packed
• 1/3 cup vegetable oil
• 3 egg whites
• 1 large carrot, shredded
• 2/3 cup low-fat buttermilk (1.5%)
• 1/2 cup carrot juice

FOR THE GLAZE

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 2 teaspoons orange zest, minced

Directions

1. 1

   FOR THE CAKE: Preheat the oven to 450 degrees F.

2. 2

   Prick the sweet potatoes several times with a fork, then place them on a baking sheet & bake until tender, about 45 minutes.

3. 3

   When cool enough to handle, peel & mash with a fork, then reduce the oven temperature to 350 degrees F.

4. 4

   Generously spray a 9"x13" baking pan with nonstick cooking spray & set aside.

5. 5

   In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.

6. 6

   In a large bowl with an electric mixer, beat together the mashed sweet potatoes, the granulated sugar, brown sugar & vegetable oil until light & fluffy, then beat in the egg whites until well combined, before folding in the shredded carrot.

7. 7

   In a small bowl, stir together the buttermilk & carrot juice, then alternately fold the buttermilk mixture & the flour mixture into the sweet potato mixture, beginning & ending with the flour mixture.

8. 8

   Spoon the batter into the prepared pan, smoothing the top, then bake for 35 minutes or until a tester inserted in the center comes out clean.

9. 9

   Cool the cake in the pan on a wire rack.

10. 10

    FOR THE GLAZE: In a medium bowl, stir together the powdered sugar, orange juice & orange zest.

11. 11

    When the cake has cooled, drizzle the glaze over the cake, then slice & ENJOY!