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Carrot Cake

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“This is a low glycemic coffee cake. It's not too sweet and contains no refined sugars.”
READY IN:
50mins
SERVES:
16
YIELD:
16 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350 degrees.
  2. 2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, agave nectar, and pineapple until well blended.
  3. 3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
  4. 4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
  5. 5. Pour the batter into a nonstick 9 X 13 pan and bake for about 40 minutes until a knife inserted in the center comes out clean. remove from oven and let cool slightly and remove from pan.
  6. whip together cream cheese and agave nectar for the icing. Add 2 tbsp Splenda if more sweetness is desired.

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