Moist and indulgent carrot cake lightly spiced with cinnamon and pecan topped with a tart cream cheese icing.
| Prep Time: |
20 minutes
|
| Cook Time: |
35-45 min (large cake)
12-15 (individual cake)
|
| Makes: |
1.8kg |
| Serves |
14 Slices
|
| Difficulty Level |
medium |
INGREDIENTS
CAKE MIX
- 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
CREAM CHEESE ICING
- 1 cup cream cheese
- ½ cup Lakanto Monkfruit Classic Sweetener
METHOD
CAKE
- Preheat the oven to 180ºC fan forced. Grease your baking tin with coconut oil and flour.
- Combine all the dry ingredients together in a bowl.
- Combine all the wet ingredients together in a separate bowl.
- 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.
- 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 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.
Tip
- You can add as much or as little as you like without worrying about empty calories.
RSLA0010**
Approx. Nutritional Information Per Serve133g Energy 1580kJ (377 Cal) Protein 6.7g Total Fat 29.7g Saturated Fat 6.0g Carbohydrate 18.8g Fibre 2.2g Sugar 2.2g Sodium 202mg