grated carrot
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Paleo Sweet Potato Carrot Cake
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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- 1 medium sweet potato
- 2 large eggs
- 1/3 cup honey
- 1/3 cup coconut oil
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 medium white sweet potato peeled
- 1/4 cup maple syrup
- 3 tablespoons butter or coconut oil for paleo
- 1/2 large lemon juice + zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
Rating: 3.56
You: Rate this recipe! Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 115
Rating: 3.56
You: Rate this recipe! Ingredients Cake
- 1 medium sweet potato
- 2 large eggs
- 1/3 cup honey
- 1/3 cup coconut oil
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 medium white sweet potato peeled
- 1/4 cup maple syrup
- 3 tablespoons butter or coconut oil for paleo
- 1/2 large lemon juice + zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of a 8" square baking dish with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Frost cake as desired and top with chopped pecans (optional, but delicious).
Healthy Almond Flour Carrot Muffins
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Light and healthy carrot muffins made with almond flour. Oil-free paleo muffin recipe, packed with protein and lots of yummy orange zest flavor and spices! This easy gluten-free muffin recipe is an easy family breakfast served with a side of bacon… or not.
Print Recipe Healthy Almond Flour Carrot Muffins Light and healthy carrot muffins made with almond flour. Oil-free paleo muffin recipe, packed with protein and lots of yummy orange zest flavor and spices! This easy gluten-free muffin recipe is an easy family breakfast served with a side of bacon... or not. Ingredients- 1 cup almond flour
- 2 tablespoons arrowroot flour
- 1 tablespoon coconut flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1/4 cup applesauce
- 2 large eggs
- orange zest from 1 orange
- 1 1/2 teaspoon ground ginger
- 1 1/2 teapsoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon baking powder
- 1 cup grated carrot about 2 carrots
- 1/2 cup raisins
Rating: 5
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 8 minutes Servings muffins MetricUS Imperial Course Bread, Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup almond flour
- 2 tablespoons arrowroot flour
- 1 tablespoon coconut flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1/4 cup applesauce
- 2 large eggs
- orange zest from 1 orange
- 1 1/2 teaspoon ground ginger
- 1 1/2 teapsoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon baking powder
- 1 cup grated carrot about 2 carrots
- 1/2 cup raisins
- Preheat oven to 350F and generously grease a muffin pan with coconut oil.
- In a bowl combine all ingredients until smooth (except carrots and raisins), then stir in grated carrots and raisins.
- Use a large ice-cream scoop (about 1/2 cup) to fill muffin pan with batter, then bake on 350F for about 25 minutes until golden or until a toothpick when inserted into the center of a muffin comes out clean.