Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg until well combined.
In a large bowl, beat the granulated sugar, brown sugar, oil, eggs and vanilla, with an electric mixer or whisk by hand until smooth and well combined. Stir in the sweet potatoes until incorporated. Mix in the flour mixture just until combined.
Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 23-28 minutes. Let the cake cool in the pan for 10 minutes then remove the cake from the pan and transfer it to a cooling rack.
Marshmallow Cream Cheese Frosting
In a large bowl, stir the cream cheese with a spatula until smooth. Add the Marshmallow Fluff and beat with an electric mixer just until smooth and well combined. Don’t over beat. Over beating can cause the cream cheese to curdle.
Spread the frosting over the cooled cake. Drizzle the caramel over the top of the cake or top each piece of cake with a spoonful of caramel.
Recipe Notes
*It’s okay to use canned sweet potatoes if you don’t have fresh ones. Make sure to rinse them before using.