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Healthy Sweet Potato Carrot Cake

Healthy Sweet Potato Carrot Cake

Vicky Coates

Yes you read that right ‘sweet potato carrot cake’! Sweet potato is a great replacement to flour in this recipe, less than 100 calories per slice, 7g Protein and gluten free. Whats Even better?! You won’t even realise this is healthy!

The light and moist carrot cake with pockets of juicy fruit and all that whipped lemon frosting combined with the crunch of the walnuts on top, makes for one tasty little bite! You won’t even notice the sweet potato.

I was kindly gifted some of ‘Fullgreens’ sweet potato rice packs and rather than dive straight into a savoury recipe, I decided to use it in one of my sweet snack recipes! Why carrot cake? Well one of my favourite recipes is Healthy Protein-Packed Carrot Cake which I hadn’t recreated in a while (except for my raw vegan version Raw Vegan Carrot Cake) and I decided to see if it would work with the sweet potato in replacement for 1 less carrot and less ground almonds…the verdict….it works!!

If you don’t have a pack of this sweet potato rice you could easily make your own by mincing a sweet potato in a good blender. However, if you can get your hands on them they are so versatile and can be used in many different recipes. Their entire range is gluten free and vegan. Check out their website for a range of ideas.

See Also

So in this recipe, your not only getting 1 of your 5 a day with the carrot you are getting 2 with the added sweet potato. Can we really call this a dessert? 😉

To me thats what creating these recipes is all about. Turning regular desserts which are often high in calories, sugar and processed ingredients into healthy tasty treats which can be enjoyed on a regular basis.

Sweet Potato Carrot Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • For the Cake:
  • 1 pack of Fullgreens Sweet Potato Rice or 1 medium sweet potato minced
  • 2 eggs
  • ¼ cup honey
  • ¼ cup (15g) ground almonds
  • ¼ cup (20g) coconut flour
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 1 grated carrot
  • ⅓ cup (20g) mixed dried fruit
  • For the Frosting:
  • 1 cup (175g) Quark or Natural Yoghurt
  • Juice of ¼ Lemon
  • Tbsp Protein Powder (optional)
  • Handful of chopped Walnuts
  1. Preheat the oven to 180oc and line the base of a cake tin or baking tray with parchment paper
  2. Combine all the ingredients for the cake in a blender except for the fruit and grated carrot and blend until a smooth batter is formed.
  3. Mix in the carrot and the raisins to the batter.
  4. Pour the batter into the prepared tine and bake for around 30 minutes until springy to touch and golden brown on top. Remove from the oven and place on a wire rack to cool.
  5. While the cake is cooling, combine the quark, protein and lemon juice for the frosting.
  6. Once the cake is cooled top with the frosting and sprinkle with some chopped walnuts.
  7. Enjoy!
Nutrition Information
Serving size: 1 Calories: 92 Fat: 4g Carbohydrates: 8g Protein: 7g
Enjoy xx

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