Moist sweet potato rum carrot cake squares with warm spices—easy to make, perfect for sharing.

Scale

1 cup mashed sweet potatoes (cooled)

1 cup grated carrots

1 cup all‑purpose flour

1 cup granulated sugar

½ cup brown sugar

½ cup vegetable oil

3 large eggs

¼ cup dark rum

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and grease 8×8 pan

2. Whisk mashed sweet potatoes, carrots, oil, sugars, eggs, rum and vanilla until combined

3. Combine flour, baking powder, soda, cinnamon; stir into wet mix gently

4. Pour into pan and bake 25‑30 min until toothpick comes out mostly clean

5. Cool completely and cut into squares

Ensure sweet potato mash is cooled

Do not overmix batter

Optional: add nuts or raisins

Store in airtight container; can freeze