Ingredients

4 large eggs, room temperature2 cups sugar2 cups canola oil2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 teaspoon salt3 cups shredded peeled sweet potatoes (about 2 medium)1 cup finely chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract2 cups confectioners’ sugar

Preparation

Preheat oven to 350°. Grease a 13x9-in. baking pan.

In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts.

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack.

In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cooled cake. Refrigerate leftovers.