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Paleo Sweet Potato Carrot Cake

Paleo Sweet Potato Carrot Cake

Paleo carrot cake made with sweet potato. Creamy whipped frosting is also made from sweet potatoes! 159 calorie gluten free carrot cake. This cake is so delicious you won’t even know it’s healthy!

Print Recipe Paleo Sweet Potato Carrot Cake 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! Whipped lemon frosting is also made from sweet potatoes! Ingredients Cake Frosting Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 17
Rating: 4.41
You: Rate this recipe! Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 17
Rating: 4.41
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 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 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 frosting to 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 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).
Nutrition Facts Paleo Sweet Potato Carrot Cake Amount Per Serving Calories 159 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 6g 30% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 29mg 10% Sodium 137mg 6% Potassium 56mg 2% Total Carbohydrates 21g 7% Dietary Fiber 2g 8% Sugars 13g Protein 2g 4% Vitamin A 48% Vitamin C 3% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Carrot Cake

Sweet Potato Carrot Cake

Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring!

Print Recipe Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes. Topped with creamy lemon frosting made from white sweet potatoes. A healthy carrot cake recipe that is gluten free and dairy free. Moist and flavorful carrot cake perfect for spring! Ingredients Cake Frosting Info Cook Time 60 minutes Prep Time 20 minutes Servings slices MetricUS Imperial Course Dessert Votes: 8
Rating: 3.88
You: Rate this recipe! Info Cook Time 60 minutes Prep Time 20 minutes Servings slices MetricUS Imperial Course Dessert Votes: 8
Rating: 3.88
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. I tweaked the recipe and this is the UPDATED RECIPE: Preheat oven to 350F. Line the bottom of three seven inch cake pans with parchment paper and grease the sides with coconut oil.
  2. Mince sweet potatoes for cake in a food processor, until they reach fine rice consistency- this will be the flour base for the recipe. In a bowl or stand mixer combine all ingredients for cake batter, except the grated carrots until smooth. Then stir in grated carrots (and optional raisins).
  3. Divide cake batter between three seven inch cake pans and bake on 350F for about 60 minutes until golden on top. Tip: You will know the cake is finished baking when a toothpick when inserted into the center of the cake comes out clean. Allow cakes to cool before frosting.
  4. For the frosting: Peel and slice sweet potatoes into rounds and steam in a large saucepan with about 2-3 inches water on high for 5-10 minutes until soft. Then drain hot water.
  5. Add steamed sweet potatoes and all other ingredients for frosting in a food processor or high speed blender and puree for about five minutes until completely smooth.
  6. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down. Stir frosting then put through a mesh strainer- to remove any flecks of lemon zest, so it's perfectly smooth.
  7. Assemble and frost cake, top with chopped pecans (optional) then serve. There will probably be leftover frosting. Store leftovers in fridge or freezer.
Nutrition Facts Sweet Potato Carrot Cake Amount Per Serving Calories 517 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 20g 100% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 91mg 30% Sodium 502mg 21% Potassium 255mg 7% Total Carbohydrates 68g 23% Dietary Fiber 7g 28% Sugars 43g Protein 5g 10% Vitamin A 197% Vitamin C 4% Calcium 6% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe

Flourless chocolate cake recipe. Paleo and dairy free fudgey chocolate cake with a thick layer of chocolate frosting. This easy chocolate cake will win hearts over and make you go back for seconds.

Print Recipe Flourless Chocolate Cake Recipe Flourless chocolate cake recipe. Paleo and dairy free fudgey chocolate cake with a thick layer of chocolate frosting. This easy chocolate cake will win hearts over and make you go back for seconds. Ingredients Cake Glaze Info Cook Time 30 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 31
Rating: 3.58
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 31
Rating: 3.58
You: Rate this recipe! Ingredients Cake Glaze Instructions
  1. Preheat oven to 375F. Line the bottom of an 8" spring form cake pan with parchment paper.
  2. In a saucepan, melt butter (or coconut oil) over medium heat then add chocolate chips, remove from heat, and stir until completely smooth.
  3. Add rest of ingredients for cake and whisk until smooth.
  4. Pour batter into the cake pan and bake on 375F for 30 minutes, then cool.
  5. For the frosting, heat coconut milk over medium heat. Once simmering, remove from heat, add chocolate chips, and stir until melted and combined. Whisk until completely smooth, then pour over the cake and chill until it reaches desired consistency (about 1-2 hours in the freezer).
Nutrition Facts Flourless Chocolate Cake Recipe Amount Per Serving Calories 383 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 14g 70% Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Cholesterol 68mg 23% Sodium 99mg 4% Potassium 184mg 5% Total Carbohydrates 46g 15% Dietary Fiber 6g 24% Sugars 33g Protein 7g 14% Vitamin A 6% Calcium 1% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Best Paleo Avocado Chocolate Cake

Best Paleo Avocado Chocolate Cake

Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe?

Print Recipe Best Paleo Avocado Chocolate Cake Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe? Ingredients Cake Frosting Info Cook Time 45-50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 55
Rating: 3.87
You: Rate this recipe! Info Cook Time 45-50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 55
Rating: 3.87
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes, then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and combine with rest of frosting ingredients until smooth (about 5 minutes). Chill until ready to frost.
Nutrition Facts Best Paleo Avocado Chocolate Cake Amount Per Serving Calories 372 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 12g 60% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Cholesterol 31mg 10% Sodium 338mg 14% Potassium 734mg 21% Total Carbohydrates 58g 19% Dietary Fiber 13g 52% Sugars 30g Protein 9g 18% Vitamin A 197% Vitamin C 4% Calcium 12% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Fudgey Paleo Chocolate Cake

Fudgey Paleo Chocolate Cake

Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time!

Print Recipe Fudgey Paleo Chocolate Cake Fudgey paleo chocolate cake made without flour! This low calorie chocolate cake is decadent and frosted with 2 ingredient chocolate frosting. So good! You have to try this paleo gluten free cake for birthdays, celebrations, and dessert time! Ingredients Cake Frosting Info Cook Time 18 minutes Prep Time 15 minutes Servings small slices MetricUS Imperial Course Dessert Votes: 7
Rating: 4.57
You: Rate this recipe! Recipe Notes

Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!

Info Cook Time 18 minutes Prep Time 15 minutes Servings small slices MetricUS Imperial Course Dessert Votes: 7
Rating: 4.57
You: Rate this recipe! Recipe Notes

Frosting: This is the coconut oil salted caramel frosting I used in the middle layer of this cake. You can get it here. You can also use the chocolate frosting I used on the outside (see recipe for how to make) or any other frosting you love!

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of four spring form cake pans with a cut out circle of parchment paper (6 inch pans). Lightly grease the edges of the pans with coconut oil.
  2. In a food processor (or by hand) combine all ingredients for the cake batter (except chocolate chips) until smooth then stir in chocolate chips (optional).
  3. Divide batter equally between the four cake pans and bake on 350F for 18 minutes, then remove and cool on a cooking rack until room temperature (you can pop them into the freezer to speed up the cooling process).
  4. In a double boiler, melt ingredients for frosting over a low simmer until the chocolate has just melted, then remove it from the double boiler; you don't want to overcook the chocolate- remove it as soon as the chocolate melts! Whip the frosting with a spatula until smooth then chill in fridge for 5-10 minutes (stirring every few minutes) until the frosting reaches frosting consistency. Note: If the frosting becomes too thick, you can melt it slightly with a hair dryer and whip it again.
  5. Layer the chocolate cake on a cake stand, filling each layer with either: chocolate frosting or coconut oil caramel frosting- that's what I did this time, see notes for the one I used. Frost the outside of the cake with chocolate frosting. Optional: top with shaved chocolate.
Nutrition Facts Fudgey Paleo Chocolate Cake Amount Per Serving Calories 199 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 4g 20% Polyunsaturated Fat 0.4g Monounsaturated Fat 0.2g Cholesterol 21mg 7% Sodium 96mg 4% Potassium 119mg 3% Total Carbohydrates 27g 9% Dietary Fiber 4g 16% Sugars 19g Protein 5g 10% Vitamin A 0.4% Calcium 3% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Paleo Lemon Layer Cake

Healthy Paleo Lemon Layer Cake

Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.

Print Recipe Healthy Paleo Lemon Layer Cake Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer. Ingredients Cake Frosting Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 2
Rating: 5
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Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Nutrition Facts Healthy Paleo Lemon Layer Cake Amount Per Serving Calories 335 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 11g 55% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 332mg 14% Potassium 222mg 6% Total Carbohydrates 52g 17% Dietary Fiber 4g 16% Sugars 34g Protein 4g 8% Vitamin A 205% Vitamin C 21% Calcium 9% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Blackout Healthy Paleo Chocolate Cake

Blackout Healthy Paleo Chocolate Cake

Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious.

Print Recipe Blackout Healthy Paleo Chocolate Cake Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious. Ingredients Cake Frosting Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 33
Rating: 3.94
You: Rate this recipe! Recipe Notes

Optional toppings: chocolate chips and/or chocolate glaze.

How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.

Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 33
Rating: 3.94
You: Rate this recipe! Recipe Notes

Optional toppings: chocolate chips and/or chocolate glaze.

How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Nutrition Facts Blackout Healthy Paleo Chocolate Cake Amount Per Serving Calories 368 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 12g 60% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Cholesterol 31mg 10% Sodium 341mg 14% Potassium 742mg 21% Total Carbohydrates 58g 19% Dietary Fiber 13g 52% Sugars 29g Protein 9g 18% Vitamin A 211% Vitamin C 4% Calcium 12% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Life-Changing Paleo Chocolate Cupcakes

Life-Changing Paleo Chocolate Cupcakes

Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting.

Print Recipe Life-Changing Paleo Chocolate Cupcakes Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting. Ingredients Cupcakes Frosting Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 31
Rating: 3.65
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 31
Rating: 3.65
You: Rate this recipe! Ingredients Cupcakes Frosting Instructions
  1. Preheat oven to 350F. Line a muffin pan with parchment paper liners.
  2. In a blender combine all ingredients for cupcakes until smooth.
  3. Fill each muffin pan 3/4 way full. Note: I use a large bakery style muffin pan, which produces 6 large cupcakes. If you use a regular muffin pan- bake for less time (about 20-25 minutes on 350F or until a knife when inserted comes out clean). I bake the large bakery style cupcakes on 350F for 30 minutes.
  4. In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to fridge or freezer for 15-30 minutes then whip until it reaches a fluffy spreadable consistency. If the frosting becomes too hard, use a hair dryer and whisk while heating until it becomes spreadable again.
  5. Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.
Nutrition Facts Life-Changing Paleo Chocolate Cupcakes Amount Per Serving Calories 414 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 19g 95% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Cholesterol 62mg 21% Sodium 167mg 7% Potassium 244mg 7% Total Carbohydrates 37g 12% Dietary Fiber 8g 32% Sugars 22g Protein 9g 18% Vitamin A 1% Calcium 12% Iron 25% * Percent Daily Values are based on a 2000 calorie diet.
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5 Minute Fruit Tart With Creamy Banana Filling

5 Minute Fruit Tart With Creamy Banana Filling

This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don’t worry- you don’t taste it, it just tastes like fruity goodness, but it’s secretly good for you! Paleo, dairy free, and made in five minutes!

Print Recipe 5 Minute Fruit Tart With Creamy Banana Filling This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don't worry- you don't taste it, it just tastes like fruity goodness, but it's secretly good for you! Paleo, dairy free, and made in five minutes! Ingredients Crust Filling Optional Toppings Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4
Rating: 4.75
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4
Rating: 4.75
You: Rate this recipe! Ingredients Crust Filling Optional Toppings Instructions
  1. In a food processor pulse together ingredients for curst until the mixture sticks together in your fingers when you pinch it. Then press into the bottom of a 8" or 10" tart pan (I line the bottom of my pan with parchment paper for easy removal). If you have time, pop it in the freezer for as long as possible.
  2. In a high speed blender puree ingredients for filling until smooth then scoop over crust. Top with berries, a drizzle of coconut milk and honey. Note: if the filling starts to get runny, just pop it in the freezer for a few minutes!
Nutrition Facts 5 Minute Fruit Tart With Creamy Banana Filling Amount Per Serving Calories 491 Calories from Fat 279 % Daily Value* Total Fat 31g 48% Saturated Fat 3g 15% Polyunsaturated Fat 22g Monounsaturated Fat 4g Sodium 12mg 1% Potassium 640mg 18% Total Carbohydrates 51g 17% Dietary Fiber 7g 28% Sugars 32g Protein 9g 18% Vitamin A 1% Vitamin C 54% Calcium 6% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Chocolate Sheet Cake

Paleo Chocolate Sheet Cake

Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar.

Print Recipe Paleo Coconut Flour Chocolate Sheet Cake Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar. Ingredients Cake Frosting Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 15
Rating: 4
You: Rate this recipe! Recipe Notes

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Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 15
Rating: 4
You: Rate this recipe! Recipe Notes

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Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 5" by 8" pan (I used a casserole dish, you could use a different size, just watch the cooking time) with parchment paper. 
  2. In a mixing bowl combine all ingredients for the cake batter until smooth, then pour into the cake pan, and bake on 350F for 25-35 minutes (you will know the cake is done when a knife inserted into the middle of the cake comes out clean). Allow cake to cool before frosting.
  3. Heat the coconut milk for the frosting in a small saucepan over medium heat on the stove until warm, but not boiling. Then take it off the heat and add chocolate chips. Let the chocolate chips soak in the coconut milk until melted then stir until combined. Add salt and whisk. Place frosting into the fridge, stir on occasion, and let it chill until the frosting becomes semi-stiff, but still creamy and spreadable (about 1/2 hour).
  4. Once the frosting is formed, spread over the cake, slice, and serve. You can make chocolate shavings for decor by melting chocolate chips, spreading the melted chocolate over the back of a baking tray, cooling in the freezer for about 4 minutes, then scraping off into spirals with a large metal spatula.
Nutrition Facts Paleo Coconut Flour Chocolate Sheet Cake Amount Per Serving Calories 332 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 13g 65% Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 262mg 11% Potassium 198mg 6% Total Carbohydrates 41g 14% Dietary Fiber 8g 32% Sugars 27g Protein 9g 18% Vitamin A 2% Calcium 4% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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