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If you like carrot cake, then the chances are you'll like this! A simple swap of grated carrot for sweet potato and substituting more typical orange juice for tomato juice makes this an awesome cake for afternoon tea!
heat the tomato juice in a pan to a simmer and reduce by half to increase it’s concentration, then allow to cool.
preheat an oven to 180°C.
whisk the sugar, eggs, reduced and cooled tomato juice and oil together.
peel and grate the sweet potato.
stir the potato, flour, cinnamon, mixed spice and baking powder into the mixture and beat well.
transfer to 2 lined cake tins (22cm across) and bake for 30 minutes.
allow to cool completely before attempting to ice.
whip the cream cheese and icing sugar together then spread over both halves of cooled cake.
scatter one with chopped pecan nuts and lay that one on top of the other to serve.