Not only is this cake kosher, but it is 100 percent whole grain, refined sugar-free, dairy-free and has such a great deep flavor. With just a touch of natural sweetness and shredded carrots, this cake can be more dressed up for a festive dessert. Any leftovers can be eaten as a treat for breakfast because it is so light and fluffy.
½ cup agave nectar
¼ cup water
1 tsp lemon zest
- Preheat oven to 350 F. Spray a bundt pan or 9″ round cake pan with cooking spray.
- Combine the espresso and hot water in a small bowl; stir until dissolved. Combine the eggs, oil, honey and agave nectar in a standing mixer fitted with a paddle attachment; mix at medium speed until well combined. Stir in the coffee, sugar, vanilla, apple sauce, and orange juice.
- Whisk the flour, baking powder, baking soda, spices, and salt in another medium bowl. Gradually add to the egg mixture, beating at low speed until blended. Fold in the shredded carrots, and then pour into the prepared pan.
- Baking until a toothpick inserted into the cake comes out clean and the cake springs back when touched, about 45-50 minutes. Allow the cake to cool 10 minutes in the pan, then invert onto a wire rack and let cool completely.
- Once the cake is cooled, prepare the glaze. Heat on medium-low in a heavy saucepan the agave, water, and zest until it forms a glaze; about 10 minutes. Drizzle the glaze over the top of the cake, then sprinkle with the toasted coconut. Store the cake covered, room temperature. It will last up to three days. Cut into slices when ready to serve.
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