grandmahursheycooks E134=Sweet Potato Carrot Cake

Healthier Versions recipes for macronutrient restrictions. I share these recipes because I know what it's like to live with dietary restrictions. Because of this eating lifestyle I have been able to avoid being put on 4 medications, maintain a 17-pound weight loss, maintain a blood pressure range of the mid 120's to the low 130's, as well as maintain an a1c in the low 5's.

Today's recipe is very delicious. It literally melts in your mouth. The frosting is out of this world. The Recipe and Healthy Highlights are as follows:

Sweet Potato Carrot Cake
16 Servings

Healthy Highlights
Cals=228.9 SatFat=3.1 Chol=39.7 Sodium=212.3 Carbs=20.8
Sugar=18.1 Protein=4.7 Fiber=11.8 Net Carbs=9

Ingredients
Sweet Potato (Mashed)-1 med 1 cup
Carrots (Shredded)-1 lg 1 cup
Sweetener ½ cup
Sugar ½ cup
Monk Sugar ¼ cup
Brown Sugar ¼ cup
Canola Oil ½ cup
Eggs 3 lg
Vanilla Extract 1 tsp
Almond Flour 1 cup
Sorghum Flour ½ cup
Baking Powder 1 tsp
Baking Soda 1 tsp
Cinnamon 1 tsp
Nutmeg ½ tsp
Kosher Salt ¼ tsp
Pecans (Chopped) ½ cup
Cream Cheese Frosting
Cream Cheese (Neufchatel) 1 block
Margarine (Softened) 4 tbsp
Powdered Sweetener ½ cup
Powdered Sugar ½ cup
Vanilla Extract 2 tsp

Directions
1) Preheat oven to 350 degrees
2) Spray oil onto 9x13 baking dish
3) Cook sweet potato and shred carrot
4) In a large bowl mash sweet potato and combine with carrots, sugars, oil, eggs, and vanilla
5) In another large bowl combine flours, baking powder & soda, cinnamon, nutmeg and salt
6) Gradually combine with wet ingredients
7) Stir in pecans and bake for 35 minutes
8) Let cake cool for about 10 minutes
9) Cream margarine and cream cheese until fluffy
10) Beat in powder sugars, margarine and vanilla
11) Spread onto cake
12) Sprinkle on a few pecans and enjoy!