Moist and indulgent carrot cake lightly spiced with cinnamon and pecan topped with a tart cream cheese icing.
Prep Time: 10 minutes
Cook Time 12-15 minutes
Serves: 12
Carrot Cake Mix
2 ¼ cups plain flour
1 cup Lakanto Monkfruit Golden Sweetener
1 teaspoon baking powder
1 teaspoon bicarb soda
2 teaspoon ground cinnamon
1 cup canola oil
1 teaspoon vanilla essence
3 large eggs
½ cup chopped pecans
¾ cup milk
1 ½ cups grated carrot
Cream Cheese Icing
1 cup cream cheese
½ cup Lakanto Monkfruit Classic Sweetener
2 ¼ cups plain flour
1 cup Lakanto Monkfruit Golden Sweetener
1 teaspoon baking powder
1 teaspoon bicarb soda
2 teaspoon ground cinnamon
1 cup canola oil
1 teaspoon vanilla essence
3 large eggs
½ cup chopped pecans
¾ cup milk
1 ½ cups grated carrot
Cream Cheese Icing
1 cup cream cheese
½ cup Lakanto Monkfruit Classic Sweetener
Method
1. Preheat the oven to 180ºC fan forced. Grease your baking tin with coconut oil and flour.
2. Combine all the dry ingredients together in a bowl.
3. Combine all the wet ingredients together in a separate bowl.
4. Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
5. Pour the mixture into the prepared cake tin.
6. Bake for approx. 12-15 minutes for small individual cakes or 35 -40 minutes for whole mixture.
1. Preheat the oven to 180ºC fan forced. Grease your baking tin with coconut oil and flour.
2. Combine all the dry ingredients together in a bowl.
3. Combine all the wet ingredients together in a separate bowl.
4. Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
5. Pour the mixture into the prepared cake tin.
6. Bake for approx. 12-15 minutes for small individual cakes or 35 -40 minutes for whole mixture.