Looking for a healthy and delicious treat to bake? Look no further than this 96% sugar-free Carrot Cake! Topped with a delicious cream cheese frosting and your favourite nuts, this classic recipe is sure to be enjoyed by all.
Carrot Cake
Ingredients
1 Lakanto Vanilla Cup Cake Mix 300g
2 large eggs
1 large egg yolk
90g unsalted butter, melted and cooled
3 Carrots Grated
ΒΌ cup raisins soaked in water
1 tsp cinnamon powder
1 cup chopped pecans or walnuts
Method
Preheat oven to 160C.
Line a 20cm round baking tin with greaseproof paper.
In medium sized bowl whisk the eggs and milk. Melt the butter and then whisk the butter into the eggs. Add the Lakanto Vanilla Cup Cake Mix and whisk until it forms a smooth batter.
Place into the greased round baking tin and cook for 40-50 minutes or until a skewer comes out clean.
Allow the cake to cool.
Cut the cake into 2 layers
Cream Cheese Frosting
Ingredients
200g cream cheese
80g double cream
100g Lakanto Icing Powder
Method
Whip the frosting ingredients together in a bowl until smooth.
Spread the frosting generously across both layers. Stack and align the layers and cover with pecans or your favourite nuts.
