Jess and I have always loved leek-and-potato soup, so I tried to create a low-carb version. I actually think it came out better than the original – sweet, rustic, and delicious.
Jerusalem artichoke, also called sunchoke, is a root vegetable with a potato-like texture. Read more
(adapted from Baking With Agave Nectar’s carrot cake)
I asked my sister what she wanted for our Christmas Eve dessert and she replied without hesitation – carrot cake. A cake! Hooray! I wanted to do a little something different, of course, so I topped the cake with a yogurt glaze instead of the traditional cream cheese frosting. And to make sure the cake really soaked up that glaze, I poked holes all over it and let the yogurty sweetness ooze in. I also did a bit of lightening up by using applesauce instead of oil and egg whites instead of some whole eggs.
3 cups grated carrots
1/2 cup unsweetened shredded coconut
3/4 cup agave nectar
2 egg whites
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 cups plain nonfat Greek yogurt
1/2 cup agave nectar
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup chopped walnuts
Preheat the oven to 350*F. Line two 9-inch round cake pans with parchment paper and set aside. In a large bowl, mix together carrots, coconut, agave nectar, eggs, egg whites, applesauce and vanilla extract. In a separate bowl, mix together whole wheat pastry flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add dry ingredients to wet ingredients and stir until well blended. Pour batter into prepared cake pans. Bake for 25-30 minutes. Let cool in pans.
While cakes are cooling, prepare yogurt glaze by mixing together Greek yogurt, agave nectar, vanilla extract and salt. Once cakes cool, poke holes in them using a fork and remove from pans. Drizzle half of yogurt glaze over cake #1 and sprinkle with half of the walnuts. Place cake #2 on top of cake #1. Drizzle remaining glaze over cake and sprinkle with remaining walnuts. Note: You may want to do this over a wire cooling rack with something underneath to catch the dripping glaze. Makes for easier clean up!
*ASweetLife recommends using as little agave as possible. If you’d like to reduce the amount of sweetener in the cake, here’s what Ashley at Sweet & Natural suggests: “I think you could cut the agave in the glaze by cutting the amount of glaze made as a whole. If 1/4 cup is what you're going for, I would say do 3/4 cup Greek yogurt, 1/4 cup agave, 2 teaspoons vanilla, and1/4 teaspoon salt. I'm not sure how cutting the agave in the cake itself would work since it lends not only sweetness, but also liquid to the cake. I would think it would come out a bit drier - which no one wants! So I would recommend keeping it as is. But if you have to reduce it to 1/2 cup agave, try upping the applesauce to 2/3 cup.”
Photos by: Sweet & Natural