Recipe | Carrot Cake

20140209-carrot-cake-01 20140209-carrot-cake-02 20140209-carrot-cake-03 20140209-carrot-cake-04 20140209-carrot-cake-07 20140209-carrot-cake-06 20140209-carrot-cake-09 20140209-carrot-cake-11 carrot-cake-15

Recipe:

1/2 cup of agave sirup

1 1/2 dl olive oil

2 eggs

100 g all-purpose flour

50 g whole wheat flour

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon natron

175 g shredded carrot

50 g chopped walnuts

1/2 teaspoon sea salt

 

Glaze:

3 tablespoons agave nectar or maple syrup (or to taste)

100-150 g cream cheese, room temperature

1 1/2 teaspoons vanilla sugar

 

Preheat oven to 350F / 180°

Use olive oil to butter a 2 l. loaf pan

 

Stir the agave sirup and olive oil together. Add one egg at a time and whisk until airy.

Sift together the flour, cinnamon, baking powder, natron and salt. Stir in the walnuts.

Add the flour mixture and carrots to the agave, oil and eggs and stir until everything just comes together. Spoon into the prepared pan. Bake for about 30-40 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake.

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>