One pan sweet potato carrot cake.

HAPPY HOLLA-DAYSSSSS! I hope you’re all enjoying the holiday season with friends and family! I finally got a few minutes to sit down and work, so I figured why not drop a new recipe while I’m at it. 🙂

We had a huge party here on December 23rd and literally finished our kitchen reno at 4 am the morning before. OOF. IT was rough but it’s complete and it looks just the way I pictured it wayyyyyyy back when we started the work. Better even! I’ll post some before and after photos soon (I know I keep saying I will but i really will this time lol). We aren’t stopping at the kitchen though. We’ve been working on the fitness studio out back and now that we have a functioning kitchen again, we’re in full renovation mode to get that completed and up and running. A little behind but no worse for wear. Everything takes time. Don’t beat yourself up if things don’t go exactly as planned or take longer /a different path than you’d like them to. Work hard, do your best, be patient (and don’t forget to be kind while you’re at it) and things will work out. They always do. YOU GOT THIS!

Here’s the recipe for my one pan carrot cake. Frost it in the cooled pan and take it to a family brunch, serve it as dessert or just sit in your house alone and eat it with a fork. NOPE. I DID NOT DO THIS. It’s dairy and gluten-free, grain free, and can be made vegan by omitting the eggs. I made both versions (flax eggs and regular eggs) and there wasn’t much difference between the two. To quickly shred the carrot and sweet potato, I used the grating blade on a food processor. I was also gifted a Vitamix for Christmas from my husband and I used it to make the icing. So…I had no idea how good these blenders are. CLUELESS to how magical these machines really are. If you need a new blender, I vote to wait out a good price on Amazon and pull the trigger. This is a purchase you 100% won’t regret. To make the vegan cream cheese icing requires you to blend cashews. This machine destroyed those little suckers. It made my old blender look like trash. I highly recommend. 12/10 in my books!

Tons to share with you all over the next couple of months, so stay tuned! Here’s a photo of my new pup, Olive for no other reason than your viewing pleasure. You’re welcome.

photo property of @sincerely_les


Les xx

You’ll need an 8×8 cake pan for this recipe.


For the cake:


  • 3/4 cup almond flour
  • 1/2 cup + 2 T coconut flour
  • 1/2 t salt
  • 1.5 t baking powder
  • 1 t baking-soda
  • 2 T tapioca starch
  • 2 t cinnamon
  • 1/4 t allspice
  • 1/8 t ground cloves
  • 1/4 t nutmeg
  • 1/2 cup coconut sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup golden/ regular raisins (optional)
  • extra walnuts and orange zest for topping


  • 1/3 cup apple sauce
  • 1 t orange zest
  • 1 cup shredded sweet potato
  • 1.5 cup shredded carrot
  • 1/4 cup crushed pineapple (with juice squeezed out)
  • 1/4 cup maple syrup
  • 1/3 cup melted refined coconut oil (or avocado oil works too)
  • 1.5 t vanilla
  • 2 eggs (or 2 flax eggs – 2 T flax + 6 T hot water and let sit until thickens)


Preheat oven to 350 F.

In a bowl, mix all dry ingredients (except for the walnuts and raisins) until evenly combined.

In another bowl, mix all wet ingredients and pour into dry. I did this with a wooden spoon, so no mixer needed. Fold in raisins and walnuts. Pour batter into 8×8 brownie pan and smooth into uniform layer. Bake for 35-40 mins (you want the centre of the cake to be springy when you press down on it)

For the Vegan cream cheese frosting:


  • 1/2 cup vegan cream cheese*
  • 2 T vegan butter (i use Earth Balance baking butter)
  • 1/4 t vanilla
  • 2 cups powdered sugar


Using a mixer, mix all ingredients until smooth. If the icing is too thin, add a little more powdered sugar. If it’s too thick, add a a teaspoon of water or non-dairy milk at a time until desired consistency is reached.

*To make vegan cream cheese: blend 1.5 cups soaked and drained cashews (soaked in water overnight or in boiling water for at least 1 hour, 2 T lemon juice, 1/2 cup coconut cream (the separated cream in a can of coconut milk- scoop away for water), 1 t salt, 1/4 t white vinegar. Blend on high in a blender until very smooth. (You’ll have extra so refrigerate leftover cream cheese for your bagels and toast!)

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