Sweet Potato Carrot Cake

Sweet Potato Carrot Cake

 by Fit Life 24/7

• 2 cups oat flour
• 2 scoops of vanilla protein
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• Pinch of salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 cup brown sugar Splenda or sweetener of choice
• 1 1/2 cups of unsweetened apple sauce
• 1/2 cup unsweetened low fat coconut milk
• 8 egg whites
• 1 tablespoon vanilla extract
• 1.5 cups mashed cooked sweet potatoes
• 1.5 cups of finely graded raw carrot
• 1 cup chopped pecans
• 1/2 cup chopped pecans additional for garnish- optional

Drizzle-OPTIONAL:

1 cup of greek yogurt

1 tablespoon vanilla extract

1/2 cup of Splenda

1 scoop of vanilla protein

Directions:
Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Use PAM to grease and flour 2 (9-inch) pans. Set aside.

In a large bowl, stir together the oat flour, vanilla protein, baking soda, baking powder, cinnamon, nutmeg, and sweetener. Set aside.
In the bowl of a mixer, mix well apple sauce, coconut milk and brown sugar Splenda on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add egg whites a little at a time, beating well and scraping down the sides of the bowl as needed. Add vanilla, sweet potatoes, carrots, and pecans and blend on low speed until thoroughly mixed.

Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then place on a rack and cool completely.

For drizzle: In the bowl of an electric mixer, greek yogurt on medium speed until smooth. Add vanilla and Splenda and beat until incorporated.

Drizzle Cake and top with chopped pecans and ENJOY