Paleo Sweet Potato Carrot Cake

Cake

• 1 medium sweet potato, riced and drained slightly

• 2 large eggs (or 2 Tbs flax with 1/4 c water)

• 2 Tbs honey (optional)

• 1/3 cup coconut oil

• 1/4 cup coconut flour

• 1/4 cup tapioca flour

• 2 teaspoons vanilla

• 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 (or a couple dates, diced)

Frosting

• 1/2 medium white sweet potato, peeled

• 1 Tbs maple syrup

• 3 tablespoons butter (or coconut oil, but wont whip)

• 1/2 large lemon juice + zest

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon sea salt

• pecans for topping

1. Preheat oven to 350F. Line the bottom of a 8" square baking dish with parchment paper.

2. In blender, rice sweet potato in water, and drain with a cheese cloth. Reserve liquid for drinking! Then add back to blender with the rest of ingredients (except raisins and carrot). Blend for until smooth. Then stir in grated carrot and raisins.

3. Bake 70 min, checking at 45 min. It is finished cooking when a knife inserted into the center of the cake comes out clean.

4. Peel and cut sweet potato for the frosting. Place in a small saucepan with couple inches of water and cover with a lid. Steam for about 5-10 minutes until soft when poked with a fork.

5. Add steamed sweet potato and rest of ingredients for frosting to food processor and puree for 3-5 minutes until completely smooth. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down.

6. Frost cake as desired and top with chopped pecans