Carrot Cake

"This is a low glycemic coffee cake. It's not too sweet and contains no refined sugars."
 
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Ready In:
50mins
Ingredients:
14
Yields:
16 slices
Serves:
16
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ingredients

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directions

  • 1. Preheat oven to 350 degrees.
  • 2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, agave nectar, and pineapple until well blended.
  • 3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
  • 4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
  • 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.
  • whip together cream cheese and agave nectar for the icing. Add 2 tbsp Splenda if more sweetness is desired.

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Reviews

  1. 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.
     
  2. It was very good. I used all whole wheat flour and pineapple juice instead of orange juice.
     
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Tweaks

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

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