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!
Ohhhhh, all the carrot cake.
You don’t even know what kind of yumminess you are in for.
The light and fluffy carrot cake with pockets of juicy raisins and all that whipped lemon frosting is not only great for celebrations, but it’s a reason to celebrate! 🙂
It’s no secret that I love baking with sweet potatoes instead of flour.
So, when carrot cake season came around, it was time to make a cake that was not only healthy, but also, you know- really really delicious. 🙂
I fed this to my non-paleo people and they all went crazy for it, so I think it’s safe to share here?
The list of paleo carrot cake excuses by kaylie
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.
Was I the only kid who used to despise and shudder at the thought of carrots in my cake?
Like, that was health food; serve it to mom my, because I am here for chocolate.
Before even attempting carrot cake, I would go for all the other cakes laid out on the table when there was a celebration… or just a reason to eat cake.
I would eye the chocolate or vanilla waaaay before the carrot cake.
Desperate times call for desperate measures though, and sometimes there was no other option.
So, I would have to resort to carrot cake, which my seven year old self was less than thrilled about.
The crunchy pecans and the thought of veggies in my cake was just about as appalling to as trying to mix my foods at the dinner table.
I remember trying it once out of sheer necessity for cake…
And I didn’t eat another bite of carrot cake for a very very very long time.
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 year 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 of been crazy then, but now I think I have made up for it.
P.S. this is the baking dish I used in this recipe.
- 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
| Info |
| Cook Time | 70 minutes |
| Prep Time | 15 minutes |
| Servings |
servings
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Rate this recipe!
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Ingredients
Cake
Frosting
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- 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).
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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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84Comments
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I’m looking forward to making this! Is there any sub for the white sweet potato in the frosting? White Sweet potatoes are rare to come by where I live!
Hi Stephanie, you can make the frosting with orange sweet potato, but the color will be different for sure. 🙂
SO excited to try this 🙂 in a baking mood tonight, will tag you on insta when it’s done 🙂
Sounds great, thank you Ashleigh!
Followed the recipe to a “t” and found that the cake was not fully cooked through even through the top was very crispy. Had to put back into the oven for some more time. Next time, will increase heat to 375 F and bake for 70mins and possibly add more flour as it had a very “wet” consistency.
*great flavour
Can I substitute another flour for the tapioca flour?
Hi Wendy, you can sub for arrowroot flour in place of the tapioca in this recipe. 🙂
Hi Kaylie Loving the list of ingredients you have for this cake. Yet a little dubious in the selection of a “medium sized sweet potato”. Reason for this is due to personal experience. I live in Australia but have family in Hong Kong & China, as thus have experienced that sizing is relative to the country’s set standards. That is, what’s deemed as small in Australia (ie under 200gm) is interpreted as mini in HK &China. Whereas 200-600gm is average or medium in Australia but not so for my oversea relatives. So about how much weight would you consider a medium sweet potato suited for this recipe?
Hi M, it’s probably around 315gm.
Hi Kaylie Loving the list of ingredients you have for this cake. Yet a little dubious in the selection of a “medium sized sweet potato”. Reason for this is due to personal experience. I live in Australia but have family in Hong Kong & China, as thus have experienced that sizing is relative to the country’s set standards. That is, what’s deemed as small in Australia (ie under 200gm) is interpreted as mini in HK &China. Whereas 200-600gm is average or medium in Australia but not so for my oversea relatives. So about how much weight would you consider a medium sweet potato suited for this recipe?
Hi Em, I would say probably around 315gm.
This recipe looks amazing and exactly what i was looking for! But when i see the ingredients listed like this – ‘medium size sweet potatoe’, half a cup of anything etc, i feel so exasperated. I know that these measurements might produce just about any consistency, just about any taste… meaning, i have to do the cake once to figure out what is wrong that i am doing so that i can correct it for the next time. It would sooooo good of you if there were any scale measurements provided… thanks in andvance!
Hi Anja, I will keep that in mind and try and add that to future recipes. Thank you!
Is there anything I could use instead of the white sweet potato as the base of the frosting? I live in a rural area where white sweet potatoes are never to be found!
Hi Alicia, you can use cream cheese and make a traditional cream cheese frosting, if you can handle it. Or if not, maybe try this coconut butter frosting from my pumpkin cake: https://paleoglutenfree.com/recipes/paleo-pumpkin-cake-maple-frosting/
So you use a raw sweet potato, right?
Yes Holly, the raw sweet potato is in the cake and the steamed is in the frosting. 🙂
Can this be made with cassava flour or a different flour that’s not nut based?
Hi Kristin, my best bet would be trying this recipe with oat flour, if you can’t do nuts.
Could you make this into cupcakes? How long would you bake and at what temp?
That sounds delicious Genie! I would bake them at the same temp, but watch the cooking time as it will probably be less. 🙂
This recipe looks great!! However, I’m allergic to eggs so I was wondering if you had any recommendations for a good substitute. Thank you!!
Hi Abby, I haven’t tried making this cake with an egg sub- I have a feeling it would be really wet!
Hey Kaylie! Looks so delicious. Thank you for your inspiration and generous recipes. I’m so excited at the possibility. Did you try it without eggs by chance? I’m in the same boat as Abby and wondered if you had any feedback about it by chance? Also can this be frozen for a later date? Or if you have a different recipe to recommend that I could use flax eggs for perhaps?
Thank you so much!!
Hi Dina! I haven’t tried it without eggs, Yes, it can be totally frozen!! Flax eggs could work- I haven’t tried to see though! I would think that it would work, it just might change the texture a bit.
Just finished baking! So so good! I subbed arrowroot flour for tapioca flour and it turned out perfect. I didn’t make the frosting because I couldn’t find white sweet potatoes. I just topped it with whipped coconut cream instead. Although my 5 year old and I like it just fine without any frosting at all! It does have a great “spicy” hint from the ginger. Next time I may cut back just a touch on the ginger to tone it down.
This was soooo good! Thank you so much for this recipe!
Thank you Cristin!
Completely hit it out of the park! I just made the cake last night and served it at my kids’ birthday party this afternoon, and all 6 adults and 6 kids LOVED it and wanted seconds. I made it with half the sweeteners (2 tbsp honey in the cake and 2 tbsp maple syrup in the icing), and it was spot-on perfect! This will be made MANY more times! Thank you so much! -Cindy
Thank you so much Cindy! Glad to hear it was such a hit. 🙂
can white sweet potato be subbed for the “medium sweet potato”?
I’m not sure I understand the question?
probably she has only white sweet potatoes and wonders if she can use them for both, dough and frosting
Could I use a different flour to coconut flour ? I was thinking maybe almond flour and reduce the amount of liquid ..thank you x
Hi Jo almond flour might work, but you will probably have to use a lot more!
Instead of honey, would maple syrup work about the same?
That should work Eklutna. 🙂
This was a huge hit even with the “fat kid Friday” crew at work who are always skeptical of my creations. Omitted the vanilla and subbed unsweetened applesauce for the oil in the cake, and subbed unsweetened shredded coconut for the oil and regular sweet potato for the white in the frosting and it was phenomenal. Thanks so much for the recipe!
Great to hear, thank you so much Jess!
I cannot believe how good this cake turned out!!!!! I followed the recipe exactly as given. I had to bake it a bit more than 70 minutes. You can’t even tell it’s so clean, tastes like regular carrot cake. Thank you so much!
Glad you enjoyed it, thank you Georgia!
My son and I made this on Christmas Day. I was skeptical this would be a winner, especially with the sweet potato topping, but WOW!! Did you prove me wrong!
It was definitely one of the best cakes we’ve made, and eaten.. So moist and just enough sweetness. Thanks for the recipe.
Wow, thank you so much Gail!
Do you need to cook the sweet potatoe before you put it in the food processor to make it the size of rice
Hi Joline, it goes into the food processor raw, then bakes in the oven.
Where can you find white sweet potatoes?? I live in South Carolina and have never seen/heard of one, but very interested to try it.
Hi Jess, they are usually found in any grocery store. I get mine at safeway, trader joes, fred meyer, or even wallmart, etc…
White sweet potatoes are also known as Hannah potatoes. I buy mine at Whole Foods and that is how they are labeled.
Thank you Kim! I have never seen a label at my grocery store lol, so that’s good to know!
OMG!!! My daughter made this cake for the family….it s beyond delicious!!!! My mother was from the South, so the tradition of baking sweet potato pies was instilled. But this cake is better than the buns from Cinnabon and now my daughter has to make one every week…LoL!!!!
Thank you much Mary! Glad you loved it so much. 🙂
Hi! I noticed you said to steam your potatoes IN the water. Where we live, we call this cooking method boiling whereas steaming would not have the potato immersed in water. It does change the consistency of the potato to boil vs. steam. With the increased water content in a boiled potato, I’m wondering if it matters for this recipe. Do we immerse the potato in the water or steam it above the water? Could you clarify this for me? Thank you so much!
Hi Kim, I steam them- you can do this two ways… by steaming them above or putting just a little bit of liquid in the pot with the potatoes (the water doesn’t cover the potatoes this way). 🙂 Hope that helps!
Hi Kaylie! Can I substitute tapioca flour for almond or coconut flour?
Hi Stephanie, I suggest subbing tapioca flour for arrowroot flour. 🙂
Hi! Do you peel the orange sweet potato before mincing it? And what blade do you use? I was thinking of just using the grater, but then noticed you specifically said to grate the carrots. The S blade? If that one, do you just cut into chunks first? Thanks!
Also, has anyone subbed for the eggs before? Thank you!
Hi Erin, I use a food processor with the regular blade on it and I keep the peel on. Hope that helps. 🙂
Hi, I’m about to make my first carrot cake and I’m thinking between this one and a vegan gluten free option. Can the batter be divided to to round 8” so you have it as a layered cake or?
Also does adding a bit of rice flour will make the cake more like real cake It will be my frat time backing with sweet potato and I’m firing that the cake will be wet and will not have sponge consistency.
Thanks
Hi there, you would probably have to double the recipe to do that, but it should work!
Made and it was a big hit. I used chopped dates instead of raisins since that’s what I had. I changed the icing a bit. I didn’t have a lemon but added coconut cream and raw cashews. You’d never know you’re eating sweet potatoes.
Great to hear Nancy! That sounds great!
Hi! This looks so delicious. I’m about to make it, but am planning to double the cake recipe. If I do that, how long should I bake it for and at what temperature?
Hi Stephanie, I’m not sure on the cooking time, because I haven’t tried it myself, but you can just keep an eye on it and pull it out once a knife when inserted into the center of the cake comes out clean- that’s when it’s done. 🙂
Hi Kaylie! This recipe books totally awesome and the comments seem to back it up too! I was thinking about making this for my daughter’s 1st birthday smash cake! And was wondering if you know any good substitutes for the honey & maple syrup. Also if I can replace both flours with all-purpose flour? I’m not trying to make it Paleo per say but rather healthy and low sugar.
Hi Megan, you can sub with date syrup or a sugar you have on hand if you want and the all purpose flour should work!
Hi Kaylie, silly question, but do you measure the coconut oil melted? Thank you 🙂
You can do either or. 🙂 My coconut oil is usually solid, because I live in a cooler climate.
I made this earlier this week for a dinner party and it turned out great! I made it exactly to recipe and doubled it to make a 6” double layer cake (Cooked at 350 for 70mins) and it was perfectly cooked. Cake was super moist and flavorful. I wasn’t sure how the lemon frosting would pair with the cake but it was awesome! I found the white sweet potatoes at Winco.
Hi! Do you have cup measure for sweet potato please! Medium sounds realy confusing. Thanks
Hi Ruma, sorry I don’t, I wish I would have measured it that way too, sorry about that!
An AMAZING frosting!! I’ve been looking for a dairy free/healthy version butter cream frosting like this for awhile. It’s perfect and delicious!
Hi Danielle,
Thank you for the feedback. I’m so happy you enjoyed them!
I love sweet potatoes so when I saw this recipe I couldn’t wait to make this cake. It was easy to make and turned out to be very soft and delicious! The raisins in the cake were plump and juicy and I also added one fourth cup of chopped walnuts. I did cut back on the ginger after I read one of the comments. Love this recipe and will be making it again!
So great to hear, thank you Usha!
Hi! Do you think 2 flax eggs would be a sufficient replacement for the eggs? Also maple syrup for honey? (Looking to make a vegan rendition of this recipe 😊) Can’t waits to give it a try!
Hi Nicoke, maple syrup will be a great sub, however, I’m not sure about the flax egg, because the I don’t know if will be enough to hold the sweet potato together…
So the sweet potato in the cake is raw or cooked? Can’t wait to make this for Easter. Meets all my food sensitivity issues.
Hi Annette,
The sweet potato is raw so that it can be minced in the food processor.
I made this tonight and it was an instant hit with the family. The frosting recipe will be in heavy rotation for all of my other clean recipes. I’ve looked for a long time for a frosting recipe like this. The cake is SO good. Thank you!!!
So great to hear, thank you Tony!!
Just wondering if this tasted better made the day of or the next day? I know some cakes (usually carrot) taste better the next day when they have had time for all the flavors to come together. Thanks!
Hi Denise, I love it both ways- usually with paleo baking, it’s best day of!
I just made this and it is unbelievable. I took it out of the oven after 60 minutes though because it looked quite dark. Tastes amazing! Will be making this again asap
Great to hear Chris! Thank you and glad you enjoyed it. 🙂