Skip to main content

Spiced Sweet Potato Mini Loaves with Cream Cheese Frosting #TheCakeSliceBakers

It's a new year. And the Cake Slice Bakers have a new book from which they are cooking. For 2020, we'll be baking from The New Way to Cake: Simple Recipes with Exceptional Flavor by Benjamina Ebuehi.*

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Before getting my copy of the book, I had no idea who Ebuehi was. So, in case you are in that same camp, she's a London-based food stylist who was a quarter-finalist on the seventh season of The Great British Bake Off ; she writes the blog Carrot & Crumb and is active on Instagram and on Twitter. What had me really excited was the subtitle - 'simple recipes with exceptional flavor'!

While I enjoyed several cakes from last year's selection, those recipes were anything but simple. Sadly, several of those recipes were flawed to the point of me throwing them in the garbage and starting all over again. I have tried all three recipes that were picked for this month from The New Way to Cake: Simple Recipes with Exceptional Flavor. Every single one was easy to make and incredibly tasty.

You'll see the others - my Upside-Down Cara Cara Olive Oil Cake (photo above) has already posted - but the one I picked for the January post was her Spiced Sweet Potato Loaf with Cream Cheese Frosting. And, yes, it was simple and delicious.

Before I get to my recipe, here's the line-up of #TheCakeSliceBakers' January offerings...

Blood Orange & Olive Upside Down Cake
Spiced Sweet Potato Loaf with Cream Cheese Frosting
Sticky Ginger Cake with Caramelized White Chocolate Buttercream

    Spiced Sweet Potato Mini Loaves 
    with Cream Cheese Frosting
    very slightly adapted from Benjamina Ebuehi

    My recipe differs from hers in two main ways. First, I don't have a full-size loaf pan, so I made four mini loaves instead. Second, and I didn't realize this until after I made it, I used black caraway seeds instead of regular caraway. Then, I did also use a gluten-free flour only because I didn't have regular flour and didn't want to head back to the store. Also, I reduced the sugar slightly.

    Turns out that black caraway is actually not related to caraway; it is also called Nigella seeds - scientific name Nigella sativa - and is primarily used in Indian and Turkish dishes. Black caraway is peppery with a touch of nutty sweetness. I will definitely need to try this recipe again with regular caraway seeds. Until I get my hands on some, however, I made this cake with black caraway seeds twice already. It's delicious.

    Ingredients makes four mini loaves


    • 2-1/2 C flour (I used a gluten-free all purpose baking flour because that's all I had in the house)
    • 1 t baking soda
    • 1/2 t baking powder
    • 2 t ground cinnamon
    • 1-1/2 t ground ginger
    • 1/2 t freshly ground nutmeg
    • 1/2 t ground cloves
    • 1/2 t coarsely ground black caraway seeds
    • 1/4 t salt (I used a birch smoked salt)
    • 2 C cooked sweet potato, cubed (I used a roasted sweet potato)
    • 2 eggs
    • 1/2 C oil (I used canola oil)
    • 2/3 C organic granulated sugar
    • 1/2 C organic dark brown sugar, lightly packed
    • 1/4 C milk
    • 1 t pure vanilla extract
    • Also needed: mini loaf pans, parchment paper


    • 2/3 C butter, softened
    • 3/4 C cream cheese
    • 1-1/4 C organic powdered sugar
    • juice from one organic lemon (I used a Meyer lemon)
    • zest from one organic lemon, as garnish


    Preheat oven to 350 degrees F. Line mini loaf pans with parchment paper and set aside.

    Place sweet potatoes, eggs, oil, sugar, milk, vanilla, and spices in a medium-sized mixing bowl. Use a hand blender to beat into a smooth batter. Add in the flour, baking soda, and baking powder. Stir with a wooden spoon or spatula until ingredients are just moistened.

    Pour batter into prepared pans. Bake for 45 to 50 minutes - until the loaves are well-risen and a tooth pick inserted into the center comes out clean.

    Remove loaves to a wire rack and let cool completely. In the meantime, create the frosting.

    Place all of the ingredients in a medium-sized mixing bowl. Beat until well combined and smooth.

    Once the loaves are completely cool, add a generous pile to the top of each loaf and smooth it evening with a butter knife. Before serving, add some lemon zest to the top.

    *This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


    1. Those black caraway seeds are what you call a "happy accident".

      1. It really was! And I found regular caraway seeds tucked into the back of my spice drawer. So, I'll try that next.

    2. You taught me something today. I have a Nigella Lawson cookbook and thought the Nigella seeds she called for in some of her recipes were some sort of special blend of hers!! Couldn't figure that one out, lol. Thanks for the education and your cake looks moist and delicious!

    3. Those sweet potato loaves sound amazing!! I need to try those soon!

    4. Love that you made mini loaves; I was so happy with this recipe! It was moist and delicious. I've never baked with sweet potatoes before.

    5. This cake was my first choice but I'm not a fan of caraway seeds. I love the mini loaves and it looks very tasty.

    6. Those mini loaves look perfect. And great to know about black caraway.


    Post a Comment

    Popular posts from this blog

    Jamaican Stew Peas #EattheWorld

      Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

    Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

    Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

    Pistachio Dukkah for #HandCraftedEdibles

    In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur