Carrot Cake
You have to have a great carrot cake recipe to go to now and again. This one fits the bill—supermoist and loaded with goodies. Cut back on the fat even further by trying the Fat-Free Vanilla Yogurt Frosting (page 107) on this cake.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly oil two 9-inch cake pans with canola oil spray.
Step 2
Mix together the carrots, raisins, coconut, and walnuts in a large bowl. In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon. In a food processor, blend the agave nectar, eggs, canola oil, yogurt, and vanilla extract for about 1 minute. Add the egg mixture to the flour mixture and stir to blend. Add the carrot mixture and stir until combined. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the centers of the layers comes out clean. Let cool in the pan, then invert onto a platter. Frost the cake with your choice of frosting.
