Carrot Cake Recipe

Full recipe make 20 cupcakes

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 “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 45-50 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 50-60 mins depending on the size - until firm to the touch