Carrot and Sweet Potatoe Cake recipe

Carrot and Sweet Potatoe Cake


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.




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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