Carrot Cake

• 3 cups finely grated carrots (about 15 medium carrots)
• 1/2 cup raisins
• 1/2 cup unsweetened shredded coconut
• 1 cup walnuts, chopped
• 2 cups sprouted spelt flour, or 1 1/2 cups barley flour and 1/2 cup oat flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 3/4 cup light agave nectar
• 3 large eggs
• 1/2 cup canola oil
• 1 cup nonfat plain yogurt
• 2 teaspoons vanilla extract
• Cream Cheese Frosting (page 110), Vanilla Buttercream Frosting (page 106), or Fat-Free Vanilla Yogurt Frosting (page 107)

1. Preheat the oven to 350F.
2. Lightly oil two 9-inch cake pans with canola oil spray.
3. Mix together the carrots, raisins, coconut, and walnuts in a large bowl.
4. In a separate bowl, combine the flour, baking soda, baking powder, and cinnamon.
5. In a food processor, blend the agave nectar, eggs, canola oil, yogurt, and vanilla extract for about 1 minute.
6. Add the egg mixture to the flour mixture and stir to blend.
7. Add the carrot mixture and stir until combined.
8. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the centers of the layers comes out clean.
9. Let cool in the pan, then invert onto a platter.
10. Frost the cake with your choice of frosting.

carrots, raisins, coconut, walnuts, flour, baking soda, baking powder, ground cinnamon, light agave, eggs, canola oil, nonfat plain yogurt, vanilla, cream cheese frosting

Taken from www.epicurious.com/recipes/food/views/carrot-cake-379349 (may not work)