This dessert relies mostly on the natural sweetness of the sweet potatoes and carrots, with just a small amount of sweetener.
Bake or microwave 1 medium sweet potato until soft. Allow to cool, then cut in half and scoop out the pulp. Combine with 2 eggs, 1 t. vanilla extract and 1/4 C. sugar (or appropriate amount of other sweetener).
Finely chop or grind 1/4 C. walnuts and combine in a bowl with: 1/4 C. coconut flour; 1/2 t. each baking powder, baking soda and salt; 1/2 t. nutmeg and 1/2 t. ginger.
Combine the two mixtures and mix together. Add 1 large carrot, grated, and mix to combine. Optional: Add 1/2 C. raisins or other dried fruit (chopped).
Grease a 9×9 Cake tin or line with parchment paper. Fill with the cake batter.
Bake at 350 for 30 minutes.
Allow to cool, then top with your favorite frosting (optional) and chopped toasted walnuts.
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