{"id":482,"date":"2009-09-12T18:17:00","date_gmt":"2009-09-12T18:17:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=482"},"modified":"2016-03-17T18:00:59","modified_gmt":"2016-03-17T18:00:59","slug":"frosted-carrot-cake-2","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/09\/frosted-carrot-cake-2\/","title":{"rendered":"Frosted Carrot Cake"},"content":{"rendered":"
<\/a><\/div>\n
This carrot cake is adapted from my carrot muffins recipe<\/a>. It needed a little adjustment on the olive oil and sweetening side. I exchanged the frosting with an all-natural cream cheese and agave syrup version. So here we go: a super-moist, natural and absolutely delicious carrot cake, definitely suitable for and liked by children. Even my 18-month-old daughter who isn’t big on any solid foods (neither sweet nor savory, no healthy and not even unhealthy stuff), had a couple of bites the other day. I take that as a big compliment!!!<\/div>\n
 <\/a><\/div>\n
<\/div>\n

——————————————————————<\/b><\/p>\n

CARROT CAKE<\/b><\/div>\n
<\/div>\n
1 and 1\/2 cup <\/span><\/span>whole wheat flour<\/span><\/span> (or wholegrain spelt flour)
<\/span><\/span><\/span>1 tsp <\/span><\/span>baking soda <\/span><\/span>
1 tsp <\/span><\/span>baking powder<\/span><\/span>
1\/4 tsp <\/span><\/span>salt<\/span><\/span><\/div>\n
 1 egg<\/span><\/span>
1\/3 cup agave syrup<\/span><\/span>  <\/span><\/span>
<\/span><\/span><\/div>\n
1\/2 cup yoghurt<\/span><\/span><\/div>\n
<\/span><\/span>1\/4 cup <\/span><\/span>olive oil<\/span><\/span>
<\/span><\/span>1\/2 tsp <\/span><\/span> vanilla extract<\/span><\/span><\/div>\n
<\/span><\/span><\/span><\/span>1 and 1\/2 cup <\/span><\/span>finely grated carrots <\/span><\/span>
3 tbsp <\/span><\/span>sunflower seeds<\/span><\/span>
3 tbsp <\/span><\/span>sesame seeds<\/span><\/span><\/div>\n
<\/div>\n
Frosting <\/b><\/span><\/span><\/div>\n
100g cream cheese<\/span><\/span><\/div>\n
3 Tbsp agave syrup (or more or less, to your taste)<\/span>
<\/span><\/span><\/div>\n
———————————————————————————<\/span><\/span><\/div>\n
Combine all dry ingredients. Set aside.<\/span><\/span><\/div>\n
Combine all wet ingredients: beat the egg lightly, add oil and syrup, vanilla  and yoghurt. Grate the carrots and add plus the seeds. These can be replaced or complemented by any sort of nuts (walnuts will always be good here). <\/span><\/span><\/div>\n
Add the wet ingredients to the dry ingredients and fold them gently. Don’t mix too much!! Line a form with parchment and fill in the dough. Bake at 180 degrees Celsius for about 45 minutes. <\/span><\/span><\/div>\n

Let the cake cool down completely. For the frosting, mix the agave syrup into the cream cheese and put on top of the cold cake with a spatula. <\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

This carrot cake is adapted from my carrot muffins recipe. It needed a little adjustment on the olive oil and sweetening side. I exchanged the frosting with an all-natural cream cheese and agaveRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["entry","author-Anja","post-482","post","type-post","status-publish","format-image","has-post-thumbnail","category-dessert"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-7M","jetpack-related-posts":[{"id":481,"url":"https:\/\/anjaschwerin.com\/food\/09\/frosted-carrot-cake\/","url_meta":{"origin":482,"position":0},"title":"Frosted Carrot Cake","author":"Anja","date":"September 12, 2009","format":"image","excerpt":"This carrot cake is adapted from my carrot muffins recipe. It needed a little adjustment on the olive oil and sweetening side. I exchanged the frosting with an all-natural cream cheese and agave syrup version. So here we go: a super-moist, natural and absolutely delicious carrot cake, definitely suitable for\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/CarrotCake1.jpg?fit=1024%2C761&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/CarrotCake1.jpg?fit=1024%2C761&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/CarrotCake1.jpg?fit=1024%2C761&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/CarrotCake1.jpg?fit=1024%2C761&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":203,"url":"https:\/\/anjaschwerin.com\/food\/07\/carrot-oat-spelt-cake\/","url_meta":{"origin":482,"position":1},"title":"Carrot Oat Spelt Cake","author":"Anja","date":"July 31, 2011","format":"image","excerpt":"\u00a0Ladies and Gentlemen, may I present you my latest cold weather cake. Made entirely from ingredients that I found in \u00a0the house during our stay at the North Sea on one of the countless cold and rainy days. Mixed together without a proper measuring cup even. It turned out delicious:\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/CarrotOatSpeltCake.jpg?fit=1024%2C823&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/CarrotOatSpeltCake.jpg?fit=1024%2C823&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/CarrotOatSpeltCake.jpg?fit=1024%2C823&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/CarrotOatSpeltCake.jpg?fit=1024%2C823&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":172,"url":"https:\/\/anjaschwerin.com\/food\/11\/chocolate-carrot-muffins\/","url_meta":{"origin":482,"position":2},"title":"Chocolate Carrot Muffins","author":"Anja","date":"November 11, 2011","format":false,"excerpt":"I am halfway through my second week of marathon training. I just completed my 26k long slow run last night. It went good. Surely, I have tired legs today, but all is within expectations. I am not flat on my back. That's all I want. My food intake has been\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/ChocolateCarrotMuffin.jpg?fit=1024%2C683&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/ChocolateCarrotMuffin.jpg?fit=1024%2C683&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/ChocolateCarrotMuffin.jpg?fit=1024%2C683&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/ChocolateCarrotMuffin.jpg?fit=1024%2C683&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":150,"url":"https:\/\/anjaschwerin.com\/food\/01\/carrot-coconut-breakfast-loaf\/","url_meta":{"origin":482,"position":3},"title":"Carrot Coconut Breakfast Loaf","author":"Anja","date":"January 22, 2012","format":false,"excerpt":"Five days to go until the Dubai marathon. I ran my last training run today, 12k at marathon pace. It felt good. I know from experience that I find it harder to get into a certain pace in training runs, but don't seem to have the problem at races (where\u2026","rel":"","context":"In "breakfast"","block_context":{"text":"breakfast","link":"https:\/\/anjaschwerin.com\/food\/category\/breakfast\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/01\/CarrotCoconutLoaf.jpg?fit=661%2C1009&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/01\/CarrotCoconutLoaf.jpg?fit=661%2C1009&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/01\/CarrotCoconutLoaf.jpg?fit=661%2C1009&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":66,"url":"https:\/\/anjaschwerin.com\/food\/02\/herbed-cauliflower-carrot-falafels\/","url_meta":{"origin":482,"position":4},"title":"Herbed Cauliflower Carrot Falafels","author":"Anja","date":"February 20, 2013","format":false,"excerpt":"Dinner is most likely the meal in our house that changes the least often. 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