Carrot-Beet Cakes
These beautiful brightly colored “cakes” are PACKED with vitamin A…great for your skin, eyes, and immune system. Since they don’t have any added sugar they are A-OK for paleo or Whole30 diets.

I like to warm up 2 of them and have them as a starch with my eggs in the morning.

Nutrition Facts

This recipe makes 6 cakes

Per cake: 138 calories, 9g carb, 4g protein, 10g fat, 3g fiber 

Carrot-Beet Cakes
Serves 6
Write a review
  1. 1 cup shredded carrots
  2. 1 cup shredded raw beets
  3. 1/2 cup shredded or thinly diced sweet onion
  4. 1/4 cup coconut flour
  5. 2tbsp melted coconut oil
  6. 2 eggs
  7. 1tsp sea salt
  8. 1/4 cup chopped pecan halves
  1. Preheat oven to 400F. Grease a 12-cup muffin tin with coconut oil.
  2. With a food processor or hand-grater, shred the carrots, beets and onion and then place in a medium mixing bowl.
  3. Add the eggs, coconut oil, and salt to the shredded veggies and mix together thoroughly.
  4. Press a golf-ball size of the batter into the bottom of each muffin tin to form perfect circles. Top each cake with chopped pecans and a drizzle of coconut oil.
  5. Bake for 20-minutes. Serve warm.
Nutrition by Erin