Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrots, firmly packed grated (about 6 medium); ⅓ cup orange juice; 2 teaspoons vanilla extract; ¼ cup light olive oil; 1 cup agave nectar; ½ cup crushed pineapple, drained; 1 cup unbleached white flour; 1 ½ cups whole wheat pastry flour; 2 teaspoons baking soda; 1 teaspoon cinnamon; ½ teaspoon ground allspice; ¾ cup walnuts, coarsely chopped; 8 ounces fat free cream cheese; ⅓ cup agave nectar

Servings: persons

2 cups carrots, firmly packed grated (about 6 medium)
⅓ cup orange juice
2 teaspoons vanilla extract
¼ cup light olive oil
1 cup agave nectar
½ cup crushed pineapple, drained
1 cup unbleached white flour
1 ½ cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ground allspice
¾ cup walnuts, coarsely chopped
8 ounces fat free cream cheese
⅓ cup agave nectar

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1.
2
Preheat oven to 350 degrees.
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2.
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In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, agave nectar, and pineapple until well blended.
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3.
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In another bowl, stir together the flours, baking soda, and spices.
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Mix in the walnuts.
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Blend the dry ingredients into the carrot mixture, stirring until just mixed.
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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.
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remove from oven and let cool slightly and remove from pan.
13
whip together cream cheese and agave nectar for the icing.
14
Add 2 tbsp Splenda if more sweetness is desired.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups carrots, firmly packed grated (about 6 medium), ⅓ cup orange juice, 2 teaspoons vanilla extract, ¼ cup light olive oil, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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