Low Carb Agave Nectar Carrot Cake with Sugar Free Icing

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 193.2
  • Total Fat: 7.5 g
  • Cholesterol: 53.2 mg
  • Sodium: 235.7 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Low Carb Agave Nectar Carrot Cake with Sugar Free Icing calories by ingredient


Introduction

I really like agave nectar, it is low on the GI chart and has a wonderful flavor. I could not find a carrot cake recipe that used agave nectar, so I created this one. I hope everyone likes it. I really like agave nectar, it is low on the GI chart and has a wonderful flavor. I could not find a carrot cake recipe that used agave nectar, so I created this one. I hope everyone likes it.
Number of Servings: 15

Ingredients

    2 cups whole grain flour
    1/2 cup agave nectar
    2 teaspoons baking soda
    1 tablespoon cinnamon
    1/2 tsp salt
    3/4 cup unsweetened applesauce
    1/4 cup vegetable oil
    3 large eggs
    1 1/2 cups grated carrots
    1 1/2 cups grated zuccini
    optional - 1/2 cup of chopped walnuts

    Sugar Free Frosting:
    1 8oz packages fat free cream cheese (room temp)
    6 tablespoons of unsalted butter (room temp)
    3 tablespoons of agave nectar
    1 tsp vanilla


Directions

Directions
1. In a large mixing bowl, combine flour, baking soda, cinnamon and salt.

2. In a separate small bowl, combine agave nectar, applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the grated carrots, zuccini and mix well.

3. Pour the batter into a greased 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.

4. Bake the cake in a preheated 350 F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes.

5. Cream together butter, cream cheese and the agave nectar and vanilla extract. Cut the cake into serving size and dollop each slice with a serving of icing and enjoy. Keep in fridge.


Number of Servings: 15

Recipe submitted by SparkPeople user YAPMOM.