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Root Vegetable Cake with Cream Cheese Frosting

  • Author: Laura
  • Total Time: 1 hour 30 minutes
  • Yield: 18 pieces 1x




2 ¼ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 teaspoon baking soda

2 teaspoons baking powder

1 tablespoon ground cinnamon

2 teaspoons ground ginger

½ teaspoon ground cloves

½ teaspoon ground cardamom

1 cup maple sugar

4 large eggs

1 ¼ cups olive oil

4 cups shredded root vegetables like sweet potatoes, carrots, and beets

1 cup toasted walnuts


8 ounces cream cheese, room temperature

1 stick unsalted butter, room temperature

¼ cup pure maple syrup

2 teaspoons vanilla bean powder


Make the cake.  Preheat oven to 350 degrees F.  Oil a 9 by 13 inch pan.

In a large bowl, stir together the sugar and oil.  Whisk in the eggs one at a time.  Stir in the flour, baking soda and powder, cinnamon, ginger, cloves, and cardamom.  Once the batter is combined, stir in the root vegetables and walnuts.

Pour the batter into the prepared pan.  Bake for 50-60 minutes, until risen, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Cool completely in the pan before frosting.

Make the frosting.  In a large bowl, beat the butter and cream cheese until combined and lightened in texture.  I recommend doing this with a hand or stand mixer.  Beat in the maple syrup, followed by the vanilla bean.

Spoon onto the cake, spread into an even layer, and serve!  Cake may be stored in an airtight container in the refrigerator for up to 5 days.


Recipe adapted from Alice Medrich via Food52

  • Prep Time: 30 minutes
  • Cook Time: 1 hour