Everyone's Favorite Carrot Cake
Yield: one 9-inch single layer cake

The fruit puree and agave nectar give this cake plenty of sweet flavors, and turn this traditional favorite into a healthier dessert altogether. Since there are a lot of ingredients, make sure to have everything prepped and ready to go before mixing. Make a double batch for a double layer cake.

FRUIT PUREE
1/2 cup (about 10) pitted dates, if very dry, soaked in water 15 minutes
1/2 cup golden raisins, soaked in water 30 minutes
2 tablespoons agave nectar

CAKE
2 eggs
1/2 cup canola oil
1 teaspoons vanilla extract
1/2 cup unbleached pastry flour
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon cinnamon
1 cups grated carrots (about 2 medium)
1 8-ounce can crushed pineapple, drained well
3/4 cups unsweetened grated coconut
1/4 cup raisins
1/2 cup finely chopped walnuts

FROSTING
8 ounces cream cheese, at room temperature
Zest of 1/2 lemon or small orange
2 teaspoons fresh lemon or orange juice
2 tablespoons agave nectar

Cut a piece of baking parchment paper to fit the bottom of a 9-inch cake pan. Oil the bottom and sides of the pan. If you don’t have baking parchment, oil the pan and dust it all around with a little flour.

For the fruit puree, blend the dates, raisins, and agave nectar in a food processor or blender until puréed (the puree might be a little chunky depending upon the moistness of the dates and raisins—this is okay).

Preheat the oven to 350 degrees.Whip the fruit puree and the eggs together in a large bowl for 2-3 minutes (if using an electric mixer, use medium speed), until light and fluffy. Add the oil and vanilla into the bowl and blend until fully incorporated.

Whisk together the flours, baking powder, baking soda, and cinnamon in a medium bowl. Mix the dry ingredients, a little at a time, into the wet ingredients, blending until there are no visible clumps of flour in the batter. Add in the carrots, pineapple, coconut, raisins, and walnuts. Mix well.

Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick or straw inserted in the center comes out clean (this cake will become a deep golden-brown on the top; don’t worry—the cake will remain nice and moist on the inside). Cool completely before frosting.

For the frosting, use an electric mixer on medium speed to whip the cream cheese for 2-3 minutes, until completely smooth and no clumps of cream cheese remain. Add the zest, juice, and agave nectar. Beat until light and fluffy. Frost and serve.

©2006 Copyright Alison Anton - All rights reserved.