For a delicious and classic carrot cake, you have to try this recipe! Made with traces of pecans and cinnamon, this moist and sweet treat is sure to be a delicious dessert to enjoy by all. And it's sugar free too!
Carrot Cake
Ingredients
2 1/4 cups plain flour
1 tsp baking powder
1 tsp bicarb soda
1/2 cup chopped pecans
2 tsp ground cinnamon
1 cup canola oil
1 cup Lakanto Monkfruit Golden Sweetener
1 tsp vanilla essence
3 large eggs
3/4 cup milk
1 1/2 cups grated carrots
Method
Preheat the oven to 180c.
Add all the dry ingredients together in a bowl and mix.
Add all the wet ingredients together into a separate bowl and mix.
Carefully fold the dry ingredients into the wet mix and gently stir until fully combined being careful not to to over mix the batter.
Grease the base and sides of 2 x round baking tins with a little coconut oil and a little flour, then pour the batter evenly into the tins.
Bake for approximately 12-15 minutes.
Tips & Hints
It is important to not over mix the batter or it will become heavy and doughy.
You can also make one single cake. Adjust the baking time to 35-40 minutes.
Test your cake is ready but using a skewer ensuring it comes out clean.
Cream Cheese Icing
Ingredients
1 cup cream cheese (room temperature)
1/2 cup Lakanto Monkfruit Classic Sweetener
¾ cup chopped pecans
Method
Combine cream cheese and sweetener together in a bowl.
Once the carrot cake has cooled completely, spread the icing generously in between the cakes and over the top. Sprinkle with extra chopped pecans.