This recipe is an adaptation of the traditional recipe with sweet potatoes from Reunion Island. The addition of carrots adds texture mouth and greater consistency.

Carrot and Sweet Potatoe Cake


2 large sweet potatoes
3 cups carrots, grated
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup brown sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda tea
1 teaspoon nutmeg tea
1 cinnamon stick
2 star anise
1 cup nuts (pecans or hazelnuts)
1 cup raisins

Preheat oven to 350 F (180 C).

Boil the potatoes with cinnamon stick and the star anise. Boil until the peel can be removed easily. Reduce the sweet potatoes into purée and set aside.

In a large bowl, combine flour, baking powder, baking soda and nutmeg.

In another bowl, beat eggs, oil, sugar, sweet potato puree and vanilla for a minute. Add dry ingredients and mix for 2 minutes.

Add carrots, nuts and raisins and stir gently with a wooden spoon or spatula.

Pour mixture into a greased rectangular cake pan.

Bake for 1 hour or until a toothpick comes out clean.

Let cool, then remove from pan.

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