We had such a beautiful Easter this year. Even though Paul and I both had to work in the morning, we made it to the family get together and were able to visit with his family. And what a beautiful day it was!
There was a lot of great food – ham, cheesy potatoes, salad, and yummy croissants. I made a carrot cake for dessert and I wanted to share the recipe! I love a good carrot cake and while looking for my old recipe, I found a new one in one of my favorite cookbooks, The Rodale Whole Foods Cookbook. It definitely met my expectations! And it was good for us too, as far as sweet cakes go, I guess.
Glazed Carrot Cake
2 large eggs
3/4 cup vegetable oil
1/2 cup agave nectar
1/4 cup buttermilk
1 1/2 cups grated carrots (1/2pound)
1/2 cup chopped pistachios
1 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon salt
In a large bowl, beat the eggs until well combined. Add the oil, agave nectar, and buttermilk, and beat until well blended. Stir in the carrots and nuts.
In a separate bowl, stir together the flour, baking soda, cinnamon, ginger, cardamom, and salt. Fold into the carrot mixture and mix to combine.
Pour the batter into the pan. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean, but with some moist crumbs clinging to it. Cool for 10 minutes.
So, I doubled this recipe and used a yummy cream cheese frosting which I’ll post in a second. I used walnuts instead of pistachios because I’m not a big pistachio person. This recipe suggests an Apricot Glaze, which sounded delicious, but I opted out.
Basic Cream Cheese Frosting
8 oz reduced fat cream cheese
2 tablespoons butter
1/3 cup agave nectar
1/2 teaspoon vanilla extract
With an electric mixer, beat the cream cheese and butter until smooth. Beat in the agave nectar and the vanilla, until will combined.
And here’s a secret: I ran out of agave for the frosting, so I used maple syrup instead. It was delicious!!!