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Glazed Carrot Cake

If you'd rather frost the cake (instead of glazing it), invert the cake onto a cake platter after it has cooled and spread it with basic cream cheese frosting.

      
   
By Prevention

If you'd rather frost the cake (instead of glazing it), invert the cake onto a cake platter after it has cooled and spread it with basic cream cheese frosting.

Total Time: 1 hour 12 minutes
Ingredients:16 Count

Ingredients

  • 2 large eggs
  • 3/4 cup vegetable oil
  • 1/2 cup agave nectar
  • 1/4 cup buttermilk
  • 1 1/2 cups grated carrots (1/2 pound)
  • 1/2 cup chopped pistachios
  • 1 1/4 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon salt
  • APRICOT GLAZE:
  • 2 cups chopped apricots
  • 1/3 cup honey
  • 1 thin slice lemon with peel, chopped
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Directions

Prep: 12 Minutes
Cook: 50 Minutes
  1. Preheat the oven to 300°F. Butter an 8 x 8-inch baking pan.
  2. In a large bowl, beat the eggs until well combined. Add the oil, agave nectar, and buttermilk, and beat until well blended. Stir in the carrots and nuts.
  3. In a separate bowl, stir together the flour, baking soda, cinnamon, ginger, cardamom, and salt. Fold into the carrot mixture and mix to combine.
  4. Pour the batter into the pan. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean, but with some moist crumbs clinging to it. Cool for 10 minutes. Leave the cake in the pan and, with a small offset spatula, cover the top with the Apricot Glaze. Allow the cake to cool completely.
  5. To make the glaze: In a medium saucepan, combine the apricots, honey, and lemon
Cook over low heat until the fruit is soft and juicy. Transfer to a blender and puree until smooth. Return the mixture to the saucepan and simmer, stirring frequently, until thickened, 5 to 8 minutes.

Nutritional Information

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  • Calories: 510kcal
  • Calories From Fat: 232kcal
  • Calories From Satfat: 23kcal
  • Fat: 26g
  • Total Sugars: 47g
  • Carbohydrates: 68g
  • Saturated Fat: 3g
  • Cholesterol: 54mg
  • Sodium: 275mg
  • Protein: 7g
  • Calcium: 68mg
  • Dietary Fiber: 7g
  • Folate Dfe: 18mcg
  • Mono Fat: 7g
  • Omega3 Fatty Acid: 2g
  • Omega6 Fatty Acid: 13g
  • Other: 14carbsg
  • Poly Fat: 15g
  • Soluble Fiber: 2g
  • Trans Fatty Acid: 1g

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Cake Magazine: Glazed Carrot Cake
Glazed Carrot Cake
If you'd rather frost the cake (instead of glazing it), invert the cake onto a cake platter after it has cooled and spread it with basic cream cheese frosting.
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