Carrot Cake

Directions

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   1.
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   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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   4.
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   Blend the dry ingredients into the carrot mixture, stirring until just mixed.
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    5.
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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.
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    whip together cream cheese and agave nectar for the icing.
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    Add 2 tbsp Splenda if more sweetness is desired.