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.