Dessert

Whole Wheat Carrot Cake with Agave Nectar and Cream Cheese Frosting is for Dessert.

Whole Wheat Carrot Cake with Agave Nectar and Cream Cheese Frosting takes 30 minutes to prepare.

Whole Wheat Carrot Cake with Agave Nectar and Cream Cheese Frosting takes 35 minutes to cook.

Whole Wheat Carrot Cake with Agave Nectar and Cream Cheese Frosting makes 20 servings.

The ingredients for Whole Wheat Carrot Cake with Agave Nectar and Cream Cheese Frosting are:

3 cups of carrots, grated
3/4 cup Agave Nectar
3 large eggs
1/4 cup oil
1/4 cup unsweetened applesauce
1 cup plain yogurt
1 Tablespoon vanilla
2 cups whole wheat pastry flour
2 tsp baking soda
1/2 tsp baking powder
4 tsp pumpkin pie spice (or your favorite other combination of spices)
6 oz cream cheese
6 oz original "Cool Whip"

Here is how you make Whole Wheat Carrot Cake with Agave Nectar and Cream Cheese Frosting:

Cake:Toss carrots, nuts, and raisins together and set aside.Blend agave, eggs, oil, applesauce, yogurt and vanilla together until well combined.Mix flour, baking soda, baking powder and spices together and then gradually add to liquid. Gradually fold in carrot/nut/raisin mixture.Pour into greased 9x13" pan. Bake at 325 for 30-40 minutes, or until toothpick placed in the center comes out clean.For frosting:Whip 6 oz cream cheese and 6 oz Cool Whip together until fluffy. Spice with additional pumpkin pie spice, if desired. Frost cooled cake. Alternately, you may add agave to cream cheese and whip, but I've found that this tends to develop an unsavory texture. Makes 20 2.5"x2.25" squares. Number of Servings: 20Recipe submitted by SparkPeople user SNOWFLAKEJEN.

The nutritional information for Whole Wheat Carrot Cake with Agave Nectar and Cream Cheese Frosting is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 201.8

• Total Fat: 9.4 g
• Cholesterol: 42.0 mg
• Sodium: 193.4 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 2.5 g
• Protein: 4.2 g