Carrot Cake

Name: Carrot Cake
Ingredients: 3 cups finely grated carrots (about 15 medium carrots); 1/2 cup raisins; 1/2 cup unsweetened shredded coconut; 1 cup walnuts, chopped; 2 cups sprouted spelt flour, or 1 1/2 cups barley flour and 1/2 cup oat flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 2 teaspoons ground cinnamon; 3/4 cup light agave nectar; 3 large eggs; 1/2 cup canola oil; 1 cup nonfat plain yogurt; 2 teaspoons vanilla extract; Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

14 ingredients

10 steps

Ingredients

3 cups finely grated carrots (about 15 medium carrots)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
1 cup walnuts, chopped
2 cups sprouted spelt flour, or 1 1/2 cups barley flour and 1/2 cup oat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 cup light agave nectar
3 large eggs
1/2 cup canola oil
1 cup nonfat plain yogurt
2 teaspoons vanilla extract
Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

Directions

1

Preheat the oven to 350F.
2

Lightly oil two 9-inch cake pans with canola oil spray.
3

Mix together the carrots, raisins, coconut, and walnuts in a large bowl.
4

In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon.
5

In a food processor, blend the agave nectar, eggs, canola oil, yogurt, and vanilla extract for about 1 minute.
6

Add the egg mixture to the flour mixture and stir to blend.
7

Add the carrot mixture and stir until combined.
8

Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the centers of the layers comes out clean.
9

Let cool in the pan, then invert onto a platter.
10

Frost the cake with your choice of frosting.