Carrot Cake

Garden cook NM's Note:

This is a low glycemic coffee cake. It's not too sweet and contains no refined sugars.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 16

Yield: 16.0 slices

• 2 cups carrots, firmly packed grated (about 6 medium)
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• 1/4 cup light olive oil
• 1 cup agave nectar
• 1/2 cup crushed pineapple, drained
• 1 cup unbleached white flour
• 1 1/2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 3/4 cup walnuts, coarsely chopped

Icing

• 8 ounces fat free cream cheese
• 1/3 cup agave nectar

Directions:

1. 1. Preheat oven to 350 degrees.
2. 2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, agave nectar, and pineapple until well blended.
3. 3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. 4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. 5. Pour the batter into a nonstick 9 X 13 pan and bake for about 40 minutes until a knife inserted in the center comes out clean. remove from oven and let cool slightly and remove from pan.
6. whip together cream cheese and agave nectar for the icing. Add 2 tbsp Splenda if more sweetness is desired.

Reviews

[angelJ]

This is so good. I was looking for a healthy dessert for Thanksgiving and saw this one with no refined sugar. I made it last night just to be sure it didn't taste like a no-sugar recipe. It certainly didn't. We "tested" it last night and again this morning. I'll have to make another one for tomorrow. I made it exactly as the recipe is written this time but next I will try 100% whole wheat flour.

[Flower #2]

It was very good. I used all whole wheat flour and pineapple juice instead of orange juice.