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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a low glycemic coffee cake. It's not too sweet and contains no refined sugars. Ingredients:
2 cups carrots, firmly packed grated (about 6 medium) |
1/3 cup orange juice |
2 teaspoons vanilla extract |
1/4 cup light olive oil |
1 cup agave nectar |
1/2 cup crushed pineapple, drained |
1 cup unbleached white flour |
1 1/2 cups whole wheat pastry flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon ground allspice |
3/4 cup walnuts, coarsely chopped |
8 ounces fat free cream cheese |
1/3 cup agave nectar |
Directions:
1. 1. Preheat oven to 350 degrees.
2. 2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, agave nectar, and pineapple until well blended.
3. 3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. 4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. 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.
6. whip together cream cheese and agave nectar for the icing. Add 2 tbsp Splenda if more sweetness is desired.
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