- I think that you could cut the oil to 1 1/4 cups, easily, as the cake does have a slightly oily quality. I might experiment with replacing half the oil with applesauce. It would fit with the "harvest" theme of this cake, too.
- This cake lends itself well to additions such as nuts, raisins or other dried fruit, or coconut.
- For the caramel, I basically used the recipe for salted caramel that I posted before(http://www.bittersweetlane-cherish.blogspot.com/2012/09/vanilla-bean-caramel-sauce-and-some.html) but left out the vanilla bean and added about 1/4 cup of maple syrup to the batch of caramel at the very end. Basically, it's just until it tastes maple-y enough to you. It won't be as delicious but you can use store-bought caramel. Just add at least a teaspoon of salt and then the syrup.
- I have found that it is very difficult to get a strong maple flavor using just syrup so I use extract, too. I got mine at Target. Maple sugar might work well here, too.
- If the frosting is too thick, add more syrup.
2 cups flour
2 teaspoons baking soda
1 cup sweet potato, finely grated
- Whisk dry ingredients (except sugar) together in a medium bowl. Set aside.
- Add dry to wet and stir until combined.
- Pour batter into 10"x14" pan that has been lightly greased or sprayed with cooking spray. Bake until toothpick comes out clean, approximately 35 minutes.
2 sticks unsalted butter, softened
1/2 cup salted caramel
2 Tablespoons real maple syrup (Grade B is the best for baking)