Agave Carrot Cake

Agave Carrot Cake

SheKnows
  • Prep: 15 min
  • Cook Time: 40 min
  • Total: 55 min
  • Serving: 12

Naturally sweetened with agave, this carrot cake is a healthy - but delish - alternative to usual high-fat, high-sugar recipe.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup agave nectar (or honey)
  • 2 eggs
  • 2 cups finely grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • Juice of a large orange
  • 2 teaspoons pure vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. and grease a 13x9-inch baking pan.
  2. Cream butter and agave in a large bowl until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a second bowl, combine carrots, raisins, nuts, orange juice and vanilla. Set aside.
  5. In a third bowl, whisk together flours, baking powder, baking soda, spices and salt.
  6. Add flour mixture and carrot mixture alternately to butter mixture, mixing until just combined.
  7. Transfer batter to prepared baking pan and bake for 40 minutes or until a knife inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes. Slice and serve warm.

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Comments

Comments on "Agave Carrot Cake"

Mukta April 23, 2013 | 4:19 PM

This recipe is a keeper. Even my husband, who very picky, liked it. I substituted oil for butter, the cake was very nice and moist.

Laurie February 07, 2013 | 3:18 PM

I made this for a friend who cannot have sugar, was a big hit. Everyone loved it! I also made the cream cheese frosting with agave too :)

Donna December 25, 2012 | 5:04 PM

I substituted almond and coconut flour, and it was a hit for Christmas dinner!

kharmadoll September 20, 2011 | 5:25 PM

Wow, this was good. I had no walnuts, but without them the recipe still works well. This recipe made 18 cupcakes, which baked for 22 minutes. The frosting we used was from here, but had to make it again without the cream to get a thick consistency.

Riki May 05, 2010 | 10:19 AM

Made this cake this weekend and it was a triumph! Went down a treat with the kids and adults alike. Have bookmarked as one of my top carrot cake recipes. Thank you for sharing it.

Riki May 05, 2010 | 10:19 AM

I think it deserves 5 stars! , 1, NOW()), (null,, 1, NOW()), (null,, 1, NOW()), (null,