Sweet Potato Spice Cake

 Sweet Potato Spice Cake with Hazelnuts and Candied Ginger

 I am always looking for good dessert recipes to cook for the "burger night" crowd. Each Sunday night my extended family gets together for food and cards. Usually I bring the dessert or the salad, my two specialties. Here a recipe I found in an 2013 Vegetarian Times.

Ingredients:
1/2 cup raisins
3 cups all  purpose flour
1 TB baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp group cloves
3/4 cup oil
1/2 cup dark brown sugar
1/2 cup sugar
 1 cup almond milk
2 Tbs lemon juice
1 medium sweet potato peeled and finely grated (3 cups)
1/2 cup finely chopped candied ginger
1/2 cup chopped toasted hazelnuts

topping
1 8oz vegan cream cheese
1 TB agave
1/2 tsp vanilla
1/2 cup finely chopped toasted hazelnuts

Pre-heat oven 350. Coat 10 round cake pan with cooking spray

1.Place raisins in a small bowl and cover with boiling water. let sit 10 minutes then drain and set aside.
2. Whisk together flour, baking powders and spices in a bowl.
3. In a separate large bowl whisk together oil and sugars. then add in almond milk and lemon juice.
4. Stir flour mixture into oil mixture till a nice batter forms.
5. Fold in sweet potato, ginger, nuts and raisins. Pour into prepared pan.
6. Bake 1 hour or until toothpick comes out clean.
7. Cool then unmold cake onto wire to cool completely.
8. Make topping with cream cheese, agave and vanilla. Spread on cooled cake
9. Decorate.
Yum!