 I have been trying our some recipes lately with Agave in them. Agave nectar is a low-glycemic sweetner and it comes from the agave plant, a desert succulent native to Mexico. Agave nectar is sweeter than sugar and can be used more sparingly. To read more about agave, click here. I recently made this carrot cake for my sons birthday and it was very moist and delicious. With ingredient like this, pineapple,walnuts, coconut, and of course carrots...
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Without Further Ado,
Carrot Cake
2 cups whole wheat flour
2 teas. baking soda
1/2 teas. salt
2 teas. ground cinnamon
3 eggs
1 1/2 cups agave
2/3 cup vegetable oil
2/3 cup buttermilk
1 teas. vanilla
1 teas. almond extract
1 3/4 cup grated carrots
1 8-oz can crushed pineapple (drained)
1/2 cup unsweetened coconut flakes
1 cup walnuts or pecans (chopped)
Cream Cheese Frosting (recipe to follow)
1. Preheat oven to 350 degrees. Lightly grease and flour 2-9" round cake pans.
2. Sift together flour, baking soda, salt, and cinnamon. Set aside.
3. In medium bowl, beat eggs, agave, oil, buttermilk, and extracts with an electric mixer. Add to flour mixture. Beat on medium speed until blended.
4. Fold in carrots, pineapple, coconut, and nuts. Pour into prepared pans.
5. Bake for 20 to 25 minutes. Check center for doneness with knife.
6. Place pans on wire rack to cool. Cool completely before removing from pan and frosting.
2 teas. baking soda
1/2 teas. salt
2 teas. ground cinnamon
3 eggs
1 1/2 cups agave
2/3 cup vegetable oil
2/3 cup buttermilk
1 teas. vanilla
1 teas. almond extract
1 3/4 cup grated carrots
1 8-oz can crushed pineapple (drained)
1/2 cup unsweetened coconut flakes
1 cup walnuts or pecans (chopped)
Cream Cheese Frosting (recipe to follow)
1. Preheat oven to 350 degrees. Lightly grease and flour 2-9" round cake pans.
2. Sift together flour, baking soda, salt, and cinnamon. Set aside.
3. In medium bowl, beat eggs, agave, oil, buttermilk, and extracts with an electric mixer. Add to flour mixture. Beat on medium speed until blended.
4. Fold in carrots, pineapple, coconut, and nuts. Pour into prepared pans.
5. Bake for 20 to 25 minutes. Check center for doneness with knife.
6. Place pans on wire rack to cool. Cool completely before removing from pan and frosting.
Cream Cheese Frosting
2-8 ounce packages cream cheese (softened)
1/2 cup butter
2/3 cup agave (use light agave for lighter frosting)
2 teas. vanilla extract
1 teas. almond extract
1. In a medium bowl beat cream cheese and butter with an electric mixer.
2. Gradually beat in agave, vanilla, and almond extract until smooth.
3. Chill before using.
These recipe comes from Everyday Agave by Anne Astle
1/2 cup butter
2/3 cup agave (use light agave for lighter frosting)
2 teas. vanilla extract
1 teas. almond extract
1. In a medium bowl beat cream cheese and butter with an electric mixer.
2. Gradually beat in agave, vanilla, and almond extract until smooth.
3. Chill before using.
These recipe comes from Everyday Agave by Anne Astle
1 comment:
OH YUM!
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