Ingredients
2 cups sugar1-1/2 cups canola oil4 large eggs1 tablespoon grated orange zest2-1/2 cups all-purpose flour2 teaspoons baking soda1-3/4 teaspoons pumpkin pie spice3/4 teaspoon salt3 cups shredded peeled sweet potatoes (about 9 ounces)FROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3-1/2 cups confectioners’ sugar1-1/2 teaspoons grated orange or lemon zest1-1/2 teaspoons lemon juice1/8 teaspoon orange or lemon extractOrange peel strips
Preparation
Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
In a large bowl, beat sugar, oil, eggs and orange zest until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into sugar mixture. Stir in sweet potatoes.
Transfer to prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar, orange zest, lemon juice and extract until smooth. Spread frosting between layers and over top and sides of cake. Decorate with orange peel. Refrigerate leftovers.
