Carrot Cake Recipe

Use 1/2 of the bag to make 20 cupcakes (1 full recipe)

Preheat oven to 350 degrees

Peal 2 large sweet potatoes and chop them in a food processor until finely chopped

Grate one cup of shredded carrots

In a medium bowl mix together:

5 large eggs

2/3 cup real maple syrup (or honey)

2/3 cup melted coconut oil

1 T apple cider vinegar

4 teaspoons vanilla

Add in 1/2 of “Paleo carrot cake mix” and mix well

Add in chopped sweet potato and shredded carrot and mix well

Divide between 20 cupcake molds (fill all the way)

Bake for 45-60 mins until carnalized on top and firm to the touch

OR pour into three 7” round pans
OR two 9” round pans
OR one 9”/13” pan
Bake for 50-70 mins depending on the size - until firm to the touch