Carrot Cake
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
16 slices
- Serves:
- 16
ingredients
- 473.18 ml carrots, firmly packed grated (about 6 medium)
- 78.78 ml orange juice
- 9.85 ml vanilla extract
- 59.14 ml light olive oil
- 236.59 ml agave nectar
- 118.29 ml crushed pineapple, drained
- 236.59 ml unbleached white flour
- 354.88 ml whole wheat pastry flour
- 9.85 ml baking soda
- 4.92 ml cinnamon
- 2.46 ml ground allspice
- 177.44 ml walnuts, coarsely chopped
-
Icing
- 226.79 g fat free cream cheese
- 78.78 ml agave nectar
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
-
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.