Carrot and Pecan Cake with Cream Cheese Icing – Lakanto Australia
by Lakanto Australia

• 2 ¼ cups plain flour
• 1 cup Lakanto Monkfruit Golden Sweetener
• 1tsp baking powder
• 1 tsp bicarb soda
• 2 tsp ground cinnamon
• 1 cup canola oil
• 1 tsp vanilla essence
• 3 large eggs
• ½ cup chopped pecans
• ¾ cup milk
• 1 ½ cups grated carrot

• 1 cup cream cheese
• ½ cup Lakanto Monkfruit Classic Sweetener

CAKE

• Preheat the oven to 180ºC fan forced. Grease your baking tin with coconut oil and flour.

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• Combine all the dry ingredients together in a bowl.

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• Combine all the wet ingredients together in a separate bowl.

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• Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined.

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• It is important to not over mix the batter or will become heavy and doughy.

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• 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.
  

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• Bake for approx. 12-15 minutes for small individual cakes or 35 -40 minutes for whole mixture.

ICING

• In a medium bowl whip the cream cheese until soft, then add the Lakanto Monkfruit Classic Sweetener and mix until well incorporated. 

• You can add as much or as little as you like without worrying about empty calories.