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.
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2 large sweet potatoes
3 cups carrots, grated
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup brown sugar
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.