Sweet potato carrot cake

It has a name: Welcome to another recipe in "The Quarantine Cookbook", the cookbook that is written as we go through a world pandemic.


As you might have read before, I am craving cake amongst other things all the time, so I have researched how to bake the best cakes without all the sugar and flour as a basic cake recipe asks for. So, I have discovered that the sweet potato is your friend when it comes to baking cakes. It's sweet, it's moist, it's filling and it's easy to work with - what's not to like?.


This recipe, my friends, will BLOW YOUR MIND! I tell you, no one will know that this cake is not a real what and sugar cake - guarantied! It's moist, sweet, spiced and absolutely delicious and it can sit in the fridge for a couple of days and be as good if not better than the day you baked it.


Ok, get your sweet potatoes out and get ready to bake!


Yield: 1 large cake or 8-10 smaller cakes

Preparation time: 5 minutes

Cooking time: 40-50 minutes, depending on the size of cake tin.


Cake Ingredients:

  • 200 g sweet potato, raw

  • 2 large eggs

  • 2 tbsp. honey

  • 2 tbsp. peanut butter

  • 1 tsp. baking powder

  • 1 tbsp. vanilla sugar

  • 25 g coconut flour ( blend shredded coconut to a fine texture)

  • 30 g rolled oats

  • 2 tsp. ground cinnamon

  • 2 tsp. ground cardamom

  • 1 tsp. ground dry ginger

  • 1/2 tsp ground cloves

  • 2 carrots, peeled and shredded

  • 1/4 tsp salt

Topping:

  • 200 g baked sweet potato

  • 1 tbsp honey/maple syrup

  • 1 lemon, juice and zest

  • 2 tbsp. cream optional ( I used plant based cream)


If you don't have some of the ingredients, then here is a list of easy substitutes.

Substitutes:


Peanut butter: Coconut oil or butter

Rolled oats: tapioca flour, polenta

Coconut flour: Almond flour, hazelnut flour, blended sunflower seeds etc.