easy carrot cake recipe




easy carrot cake recipe


Paleo carrot cake made with sweet potatoes instead of flour. 159 calorie gluten-free carrot cake. This cake is so delicious you won’t even know it’s healthy! The whipped lemon frosting is also made from sweet potatoes!

easy carrot cake recipe

This week has been jam-packed!

Aside from getting back from a family reunion out of state, it just seems like work keeps piling up around me, a.k.a trying to swallow me.

But it won’t!



I just need a few days to get back into the groove of things and GET IT DONE.

All of that is a good excuse for more carrot cake, am I right?

In fact, I’ll pretty much use any excuse for more carrot cake in my life.

I’m just a basic fan of the stuff.


easy carrot cake recipe


CURRENT CARROT CAKE STATUS:

Flash forward years later, and I’m advocating for carrot cake because I can’t get enough of this good stuff!


The reasons I hated carrot cake back as an anti-veggie-pecan-cake-lover seven years old are the exact same reasons why I fell in love with it years later.

Come on, the crunchy pecans and veggies in cake, who doesn’t love that???

I might have been crazy then, but now I think I have made up for it.

easy carrot cake recipe



INGREDIENTS

Cake

  1. 1 medium sweet potato
  2. 2 large eggs
  3. 1/3 cup honey
  4. 1/3 cup coconut oil
  5. 1/4 cup coconut flour
  6. 1/4 cup tapioca flour
  7. 2 teaspoons vanilla extract
  8. 1 1/2 teaspoons ground ginger
  9. 1 1/2 teaspoons ground cinnamon
  10. 1/4 teaspoon ground nutmeg
  11. 1/2 teaspoon baking soda
  12. 1/2 teaspoon sea salt
  13. 1/2 cup grated carrot
  14. 1/2 cup raisins



Frosting

  1. 1/2 medium white sweet potato peeled
  2. 1/4 cup maple syrup
  3. 3 tablespoons butter or coconut oil for paleo
  4. 1/2 large lemon juice + zest
  5. 1/2 teaspoon vanilla extract
  6. 1/8 teaspoon sea salt


INSTRUCTIONS

  1. Preheat oven to 350F. Line the bottom of an 8" square baking dish with parchment paper.
  2. In a food processor, mince sweet potato until it reaches a fine rice-like consistency. Then add the rest of ingredients (except raisins and carrot). Blend for about 1 minute until smooth. Then stir in grated carrot and raisins.
  3. Pour batter into 8" square cake pan lined with parchment paper and bake on 350F for about 70 minutes until golden on top. You will know it is finished cooking when a knife inserted into the center of the cake comes out clean.
  4. Peel and cut sweet potato for the frosting. Place in a small saucepan with about 1-2" water and cover with a lid. Steam for about 5-10 minutes until soft when poked with a fork.
  5. Add steamed sweet potato and rest of ingredients for the frosting to a food processor and puree for 3-5 minutes until completely smooth. Optional: after pureed, press frosting through a strainer to remove any lumps of remaining lemon zest flakes for a totally smooth result. Chill frosting in the freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down.
  6. Frost cake as desired and top with chopped pecans (optional, but delicious).


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