1/2 cup of agave sirup
1 1/2 dl olive oil
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
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.