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

Yield: 6-8 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


  1. 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.
  2. In a small bowl, whisk the eggs together. Add to sweet potato and carrots and mix to evenly incorporate.
  3. 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.
  4. Makes about 6 to 8 cakes, depends on the size you make them.

Adapted from Practical Paleo


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29 Responses to Sweet Potato Carrot Cakes

  1. Angie says:

    Any recommendations for egg substitution in this recipe?

  2. This sounds lovely! What an awesome side :)

  3. Sasha says:

    Oh my – these sound sooo tasty. Can’t wait to make them! :)

  4. ybus says:

    I added raisins to these also and it gave it another spin. They are great with and without! Thanks!

  5. […] – Sweet Potato Carrot Cakes(Click […]

  6. Alexandria says:

    These are amazing! Thanks for posting!! Just made them and they will be great for nighttime munchies, breakfast, anything!

  7. […] and coleslaw!! Thanks friend! I was craving a little “something” after work so I made these bad boys and I don’t know that I have ever had something so tasty! Just a perfect little treat for […]

  8. MDelicious says:

    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! :)

  9. Willie says:

    I have almond flour- can i use that instead of coconut flour?

  10. MDelicious says:

    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.

  11. Kayla says:

    Could you freeze these?

  12. MDelicious says:

    Hi Kayla,
    Yes, these can be frozen and reheated. :)

  13. krista says:

    Oh my! These are DELISH! Just made them and I am hooked! Thanks for sharing!

  14. Kris says:

    On my second Whole30 and so exited to try these tonight!

  15. I will for sure try them they look amazing.

  16. Steph says:

    My kid loves these little cakes. What a great way to get veggies and eggs into her

  17. Krismusik says:

    First time since going Paleo that I didn’t miss the oatmeal that I had eaten every day for the last twenty years!

  18. andrea says:

    I need a new way to enjoy sweet potatoes. Can’t wait to try this recipe.

  19. jan trenholm says:

    Are the sweet potatoes and carrots cooked or raw when shredding?

  20. MDelicious says:

    Hi Jan,

    They should be raw when shredded. :)

  21. becky says:

    wow these look amazing. i am going to get carrots tomorrow so that i can make them.

    question: any suggestions or ideas on something to cook with them? Id like to have them with a meal and get some more lean protein. I do have some chicken quarters in the fridge… :)


  22. MDelicious says:

    Hi Becky,

    I have actually used these as “sandwich buns” or even “hamburger buns” (maybe leave out the cinnamon though). It’s a great option to replace those grain versions we used to eat before going paleo. I’ve also used them in the mornings alongside some eggs. Chicken works great too with maybe some green veggies too. The possibilities are endless. Have fun!

  23. Ana says:


    I just made these, and I am wondering if the shredded carrots AND sweet potatoes need to be PATTED down in the measuring cup? Or loosely packed?

    Let me know! Many thanks!

  24. MDelicious says:

    loosely packed is the way to go. :)

  25. Rebecca says:

    These are so delicious! I’ve been sick for a few days and haven’t felt like eating much. These were seriously the first thing I could really stomach! I added a touch of honey to make them a bit more sweet, but have to say these made my night! Thanks for sharing.

  26. […] Sweet Potato Carrot Cakes via Multiply […]

  27. […] Sweet Potato Carrot Cakes via Multiply Delicious […]

  28. Rachel says:

    do you have a suggestion for egg substitute in this recipe? I’m on the AIP and can’t have eggs right now, but these look delicious!!


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