Whole Wheat Carrot Pineapple Cake with Agave
Posted by Stephen Richards on August 17, 2009 · 6 Comments
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Super Moist and delicious carrot cake. We recommend using our spelt, barley and brown rice flour blend found in Delicious Meets Nutritious. The Cream Cheese Frosting, which is incredible, can be made in minutes and only uses 2/3 cup Xagave vs. 6 cups of powdered sugar, saving you over 3,000 calories!
Ingredients:
1 1/2 cups canola oil1 1/2 cups Xagave3 eggs2 tsp. vanilla2 tsp. soda1 tsp. salt1 cup unsweetened coconut2 cups grated carrots2 cups crushed pineapple (with juice)2 tsp. cinnamon1 cup chopped nuts (walnuts or pecans)3 cups whole wheat pastry flour*Steps:
Preheat oven to 325°F. Mix all the ingredients in a bowl and stir until smooth. Pour into greased 9 x 13 inch pan. Bake at 325°F for 50 – 60 minutes. Let cool and frost with Cream Cheese Frosting. This cake tastes better on day two!
Cream Cheese Frosting:
This delicious frosting is easy to make and saves you 3,000 calories over the sugar equivalent and tastes better.
Ingredients:
1/2 cup unsalted butter (1 stick) at room temperature8 oz. cream cheese at room temperature1 tbsp. lemon juice2/3 cup XagaveSteps:
Put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.
Tips and Notes:
Use as a frosting on carrot cake, chocolate cake, brownies, zucchini bread, banana bread, etc.
Nutrition Facts
Serving Size 1/16
Calories 686
Fat 482g
Carbs 61g
Dietary Fiber 11g
Sugars 36g
Protein 7g
I’ve made several of the recipes in the cookbook and all are terrific. The carrot cake was fabulous! I have made several of my favorite recipes using the Xagave and all have turned out very nice. I have even made Scotcheroos using the Xagave and they were wonderful (with a total of 2 cups sugar and corn syrup, I used 1 cup Xagave.) My tasters have told me they could not tell there was no sugar or corn syrup in them. The only difference was a looser consistency (they still held together), not so firm as the sugar recipe. With a diabetic in the house it is much easier to have a goody now and then and not feel guilty. Thanks for a great product.
Hi there,
Thanks for article. Everytime like to read you.
Thank you
Making this now and I cannot wait to pull it out the oven!!! I know it is going to be amazing. I think next time I am going to make it as cupcakes
and eliminate the eggs and use a re-placer.
You can check out more xagave recipes I have made on my site…http://peanutbutteroats.blogspot.com/
~Justine
Ok tasted the cake warm straight outta the oven with no frosting and it is amazing!! The pan feels like it weights 20lbs!!! The cake is so dense and heavy but so moist and melts in your mouth. No frosting needed in my book!! I also cut 1/2 cup of the oil and replaced it with applesauce. I also used 2 cups ww pastry and 1 cup spelt flour. Turned out wonderful.
Thanks Xagave. I love how your product makes all baked goods so moist! Keeper for sure
~Justine
I have made several recipies with from the Xagave cookbook. The carrot cake and the lemon blueberry pound cake were wonderful. I just made oatmeal for my children and used Xgave nectar instead of brown sugar and the kids loved it. My husband’s side of the family has a large percentage of type 1 diabetics. I am always looking for sugar alternatives just so that my children eat right to start off with and not because they have to to live.
This is the first sugar substitute for baking that I have found that turns out so well, and I am a baker.
So, thank you Xagave. Can’t wait to try new recipies.
Carla
LOVED IT!