Ingredients:

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Cake:

3 medium sized carrots, peeled and chopped into large chunks (I used 5 small ones)

3 eggs

3/4 cup vegetable oil

2 cups whole wheat or all purpose flour (I used whole wheat)

1 1/2 cups sugar 

1 tablespoon baking powder

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Frosting:

1 sweet potato, peeled and chopped into large chunks

1 bar organic dark chocolate

1/2 cup coconut oil, melted

Water (optional to add for consistency)

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Method:

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Cake:

Preheat oven to 350 degrees. 

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Add the carrots, the eggs and the oil in a blender and blend it for at least 5 minutes. *I used my Vitamix and they did not need 5 minutes! You just want them to be fully incorporated. *

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In a mixing bowl, mix flour, sugar and baking powder. Pour the carrot-egg-oil puree in to the dry ingredients mixture. Place in a pre-greased 8-inch cake pan and bake for 45 minutes.

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Frosting:

Put sweet potato into saucepan, boil in water for 15 minutes until soft. Drain, return to pan, and mash with a fork until pureed. Break up bar of dark chocolate into sweet potato while hot and stir in as chocolate melts. Add coconut oil and stir. If consistency is too thick, add a tablespoon of water until desired consistency is reached.

 

Pour or spread frosting over cake once it is out of the oven, cooled, and transferred to a plate.