Kumara & Orange Cake With Cream Cheese Frosting

• for the cake
• 3 1/2 cups cake flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 3 teaspoons ground cinnamon
• 3 1/2 cups loosely packed brown sugar
• 1 1/2 cups sultanas
• 1 1/2 cups walnuts
• 5 cups grated golden kumara, about 2 large
• 5 eggs
• 1 1/2 cups vegetable oil
• 2 tablespoons fresh orange juice
• grated rind of 3 oranges
• for the frosting
• 14 ounces (400g) cream cheese, not softened
• 3.5 ounces (100g) butter, softened to room temperature
• grated rind of 2 oranges
• 4 cups approximately, icing (powdered) sugar

1. Preheat oven to 350F (180C). Spray a deep 12-inch (28 to 38cm) spring-form cake tin with non-stick baking spray and line the base with parchment paper.
2. Whisk the dry ingredients together in a large mixing bowl. Stir in the grated kumara.
3. In a separate medium mixing bowl, beat the eggs, oil, orange juice and rind together.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Pour cake batter into the prepared tin and bake for 25 minutes, then reduce the oven temperature to 320F (160C) and bake for a further 30 to 35 minutes, until the cake begins to pull away from the tin and is cooked in the centre when tested with a cake tester. Turn out and cool on a wire rack completely, until cold.
6. Meanwhile, prepare the frosting: In a large mixing bowl, mix all the ingredients together until whipped smooth and of a good spreading consistency.
7. Frost the top of the cake. Chopped nuts can be sprinkled over if desired.

cake, cake flour, baking powder, baking soda, ground cinnamon, brown sugar, sultanas, walnuts, golden kumara, eggs, vegetable oil, orange juice, oranges, frosting, cream cheese, butter, oranges, sugar

Taken from food52.com/recipes/7638-kumara-orange-cake-with-cream-cheese-frosting (may not work)