Desserts - Phase 2 - Carrot Cake with Agave Nectar

Carrot Cake
Prepare and set aside:
3 c grated carrot and 1/2 c chopped nuts (I use 1/2 carrot
and 1/2 zucchini)

Blend:
3/4 c Agave Nectar
3 lg eggs
1/2 c oil
1 c plain yogurt
1 t vanilla

Mix, then add to liquids:
2 c WW flour
2 t baking soda
1/2 t bak powder
spices (I have a pumpkin pie spice from Spice Hunter) or 2 t cinnamon and 2 t allspice

Blend carrot/nut mix to batter and bake at 350 for 35 min.

Since I bake at very high altitude (7500 ft), I encourage you to watch your cake carefully and adjust your baking time accordingly. I make mine in a 9x12 but would work in 2 9" rounds.

Frosting: 1 8 oz pkg rf cream cheese, or neufatchel. Blend and add agave to sweeten and a little vanilla extract. I used ff cc and wasn't thrilled at the taste by itself, but once on the cake it was fine. The cake moistened after sitting overnight.

oh, I can just taste this. I love carrot cake and have a 10lb bag in my fridge downstairs. Thanks
Sophie

Carrot cake is one of my favorites, thanks Debbie!
I'm going to make this tonight for tomorrow's dessert. I'll let you know how it turns out.

I served the cake after dinner today, and my DS and DH raved about it! Believe me, Jake is very skeptical about trying any of my "diet" desserts, but said this is the best tasting carrot cake he's ever had.

I did make a few substitutions and changes, though. I used SF applesauce instead of the oil for the cake. For the frosting, I omitted the agave nectar and instead, beat in 1/2 a small box of SF cheesecake pudding mix and 1 cup of SF almond milk to the whipped cream cheese.

This recipe is definitely a keeper in my house. Thanks, Debbie!

I made cupcakes and they were delicious!!! I did get some sugar free syrup to drizzle on the top because it didnt taste sweet like I remember carrot cake tasting and it was just perfect!! THanks so much for posting this recipe.
**I used the applesauce in place of the oil and i used the sugar free vanilla pudding mix with the cream cheese and skim milk**

Making these in cupcake form now - trial test for Turkey Day. Used the SF applesauce instead of oil, used the cream cheese/SF cheesecake jello/vanilla/almond milk as the frosting. 15 more minutes left to bake in batch one. SO EXCITED (and I am NOT a sweets person at all!)!!!

Will update and post a post a picture!

These, sadly, did not taste anything like carrot cake to me. They taste more like muffins. Which is good for breakfast, but not for a carrot cake dessert.