Spiced Sweet Potato Carrot Cake

Great for autumn, this twist on a traditional carrot cake is made with sweet potatoes with a mix of spices and topped with brown sugar icing.

1. Preheat oven to 325° F.
2. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
3. In separate medium bowl, combine mashed sweet potatoes and carrot purée.
4. Add sugar and oil to sweet potato mixture. Beat on medium speed until smooth.
5. Add liquid eggs and vanilla to sweet potato mixture. Beat to combine.
6. Add flour mixture into sweet potato mixture. Stir to thoroughly mix.
7. Spray two 9" round cake pans with cooking spray. Divide batter between prepared pans.
8. Place pans in oven. Bake 30-40 minutes, or until tester inserted near center comes out clean.
9. Remove cakes from oven. Cool in cake pans on rack 15 minutes. Cut around sides of pans and turn cakes onto rack. Cool completely.
10. Spoon icing over cakes, using spatula to spread evenly. Allow icing to drip down sides. Let cakes stand until icing is firm, before serving.

• Serve with whipped cream or cinnamon ice cream
• Daypart suggestion: dessert or snack