Healthy Recipe of the Month!

Sweet Potato Carrot Cake

1 cup grass fed butter
2 cups coconut or pure cane organic sugar
4 large cage free eggs
1 teaspoon vanilla extract
3 cups all-purpose  unbleached flour 
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups cold mashed sweet potatoes
1/2 cup shredded carrots

​​In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes and carrots. Beat just until combined (batter will be stiff). Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.