Ingredients
2 cups all-purpose flour1 cup sugar1 cup packed brown sugar1 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1 teaspoon pumpkin pie spice4 large eggs1-1/4 cups canola oil3 cups shredded peeled sweet potatoes1 teaspoon rum extract1 can (8 ounces) crushed pineapple, drained1 cup golden raisins1 cup chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1 cup butter, softened5 cups confectioners’ sugar4 teaspoons brown sugar1 teaspoon vanilla extract1/2 teaspoon rum extract1-1/2 cups ground walnuts
Preparation
In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.
