Sweet Potato Carrot Cakes
09.4.12
I hope everyone had a nice Labor Day weekend! Mine was spent hanging with the kiddos and the husband soaking up the last few days of the summer. The highlight of the weekend was headed out to the lake with some friends. Most Labor Day weekends in the past were spent at the beach but now since we moved the beach is no longer so the lake was a nice welcome! The kiddos had a blast though and even caught their first fish! Pretty exciting to two little girls! We all had a great weekend and it was sad when it was over. The little ones started their first day of pre-k today so no more summer days or nights filled with sleeping in and staying up late. Don’t you love summer for that very reason? We were busy getting back into the swing of being back in school this morning! With the girls back in school I was able to get into the kitchen today. Too bad the rain decided to come just as I needed to take photo’s of these little cakes. We need the rain, or at least our lawn does so I can’t completely complain. However, it was frustrating. I was able to capture a few pictures before the dark clouds rolled in so I guess I shouldn’t complain too much.
These little cakes are great for anything. Served by themselves or as a side… they just work! Trust me! I have another recipe coming your way later this week just to prove it! Are you excited? You should be…ha!
Enjoy everyone! And stay tune for another yummy recipe using these cakes soon.
Sweet Potato Carrot Cakes
1 cup sweet potato, peeled and shredded
1 cup carrots, peeled and shredded
4 teaspoons coconut flour
4 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
dash of nutmeg
coconut oil for cooking
Instructions:
In a large mixing bowl add coconut flour, cinnamon, ginger, nutmeg, and salt and whisk to combine. Add shredded sweet potato and carrots and toss to evenly coat with coconut flour mixture.
In a small bowl, whisk the eggs together. Add to sweet potato and carrots and mix to evenly incorporate.
Heat a large skillet over medium heat and add coconut oil, just enough to slightly cover the bottom of skillet. Spoon the mixture into cakes that are about 4 to 6 diameters and cook for about 2 to 3 minutes on each side or until golden. Only flip once like you would a pancake.
Makes about 6 to 8 cakes, depends on the size you make them.
Adapted from Practical Paleo
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Any recommendations for egg substitution in this recipe?
This sounds lovely! What an awesome side
Oh my – these sound sooo tasty. Can’t wait to make them!
I added raisins to these also and it gave it another spin. They are great with and without! Thanks!
These are amazing! Thanks for posting!! Just made them and they will be great for nighttime munchies, breakfast, anything!
Yay! So happy to hear you enjoyed these Alexandria! By the way, I love your daily accounts of the Whole30 on your blog! I need to do that soon!
I have almond flour- can i use that instead of coconut flour?
Hi Willie,
Almond flour would work but you would have to use more of it. Coconut flour is dry dense so you don’t need as much. Try using about 2 tablespoons of almond flour and if the mixture is still too wet add an additional tablespoon until the mixture can hold together to form the cakes.
Could you freeze these?
Hi Kayla,
Yes, these can be frozen and reheated.
Oh my! These are DELISH! Just made them and I am hooked! Thanks for sharing!
On my second Whole30 and so exited to try these tonight!
I will for sure try them they look amazing.
My kid loves these little cakes. What a great way to get veggies and eggs into her
First time since going Paleo that I didn’t miss the oatmeal that I had eaten every day for the last twenty years!
I need a new way to enjoy sweet potatoes. Can’t wait to try this recipe.