Carrot Cake Low GI version

This recipe is for 4 ramekins or 4 mini bundt cakes.

CAKE
2/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger (optional)
2 large egg (yolk only)
1/2 cup agave
1/2 tsp vanilla extract
4 Tbsp vegetable oil
2 medium carrots
1/3 cup non sweet coconut
1/3 cup chopped walnut
1/3 cup crushed pineapple drained
FROSTING
4 oz. cream cheese
2 Tbsp butter
1/2 tsp vanilla extract
1/4 cup Agave

Instructions
The cake
Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, nuts, and coconuts. Stir until evenly combined.
Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, agave, drained pineapple, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
Coat 4 small (6oz.) ramekins or 4 mini bundt pan sections with non-stick spray, then divide the batter between each. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, using a mixer on low mix until smooth. Stir in the agave a little and whip until it is all incorporated and the frosting has slightly thickened.
Very Important: Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!