Reduced-Sugar Carrot Cake

A delicious carrot cake sweetened with agave and maple syrup, layered with smooth cream cheese frosting and walnuts.

Baking Vegetarian Walnuts Carrot Cake Reduced Sugar

Estimated Nutrition

Calories

876.9

kcal / serving

7015.5 kcal total

Carbs

68.4g

per serving

546.8 g total

Fat

64.1g

per serving

512.4 g total

Protein

13.2g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

275

Self-Raising Flour

tsp

Baking Powder

Maple Syrup

Dairy

piece

Eggs

free-range

400

Cream Cheese

full-fat

Unsalted Butter

softened

Fruits

150

Sultanas

piece

Orange

finely grated zest only

NutsSeeds

tsp

tsp

150

pieces

chopped pieces for topping

Ground Cinnamon

for dusting

OilsFats

200

Vegetable Oil

Other

175

Agave Syrup

also known as agave nectar

Vegetables

400

Carrots

peeled and grated

Method

Preheat the oven to 180°C and line two 20cm tins.

Beat the oil, eggs, and agave syrup together and add carrots.

Sieve dry ingredients and stir in sultanas, walnuts, and orange zest.

Combine the mixtures and bake for 40 minutes, covering after 20 minutes.

Cool in tins for 5 minutes then move to a wire rack.

Squeeze liquid from cream cheese and beat with butter and maple syrup.

Sandwich cakes with half the frosting and spread a thin layer on top.

Pipe frosting kisses around the edge and dust with cinnamon.