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.
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
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.
Peanut butter: Coconut oil or butter
Rolled oats: tapioca flour, polenta
Coconut flour: Almond flour, hazelnut flour, blended sunflower seeds etc.
How to make the sweet potato carrot cake
In a food processor, process the sweet potato into granulate.
Add the remaining ingredients (without the carrot) and combine well in the food processor.
NOTE: it will look split, weird and lumpy and watery, - it's OK.
Preheat the oven to 175*c/ 350*F.
Fold in the carrot into the batter.
For some reason I have no idea where all my regular baking tins have gone, so I used 8 cupcake tins and a small two person cake tin. You can use one lager tin if you desire one cake.
Just remember, the higher the batter is in the cake tin, the longer it needs to bake.
Line your chosen baking tin with parchment paper, grease it and pour the batter into it.
Wrap the icing sweet potatoes in tin foil and bake them until completely tender.
Bake it for 45-55 minutes depending on how thick your cakes are. A toothpick should come out clean when inserted to the center of the cake.
Let the cake cool for minimum 30 minutes before icing it.
Blend the baked sweet potato with the sweetener, lemon zest ( and cream) and season to taste with the juice.
Top with icing and serve with fresh berries.
Thank you for reading and cooking.
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