Williams Sonoma Carrot Cake (Healthier Version)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat an oven to 350°F Butter and flour a 9-by-13-by-2-inch baking pan.
  • To make the cake, peel and grate the carrots. You should have about 3 cups. Set aside.
  • Over a sheet of parchment paper or a plate, sift together the flour, baking powder, baking soda, salt, cinnamon and mace. Set aside.
  • In a large bowl, combine the agave, eggs, oil, applesauce and orange zest and whisk thoroughly to combine. Stir in the carrots. Using a rubber spatula, fold in the flour mixture until almost completely incorporated. Add the raisins and nuts and fold to mix thoroughly. Pour the batter into the prepared pan.
  • Bake the cake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Watch the time closely at the end so the cake does not overbake. It might have to bake a little longer if you use a different type of pan so just keep checking it and inserting a toothpick until it comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes. Place a cake rack on top of the pan, invert them together and lift off the pan. Let the cake cool completely. Cover the cake with a slightly damp clean kitchen towel so the outside does not dry out as it cools.
  • Transfer the cooled cake to a serving platter. Using an icing spatula, frost the cake with a thick layer of frosting. Serve immediately, or store in an airtight container at room temperature for up to 3 days. Makes one 9-by-13-inch cake.
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