Name: Carrot and pecan cake with cream cheese icing recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 562.50 ml plain flour; 250.00 gm Monkfruit Golden Sweetener; 4.00 gm baking powder; 1 tsp bi carb soda; 5.00 gm ground cinnamon; 230.00 gm canola oil; 4.40 gm vanilla essence; 3 large eggs; 125.00 ml chopped pecans; 193.13 gm milk; 375.00 ml grated carrot; 250.00 gm cream cheese; 125.00 gm Monkfruit Classic Sweetener

Carrot and pecan cake with cream cheese icing recipe

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Deliciously moist carrot cake with a hint of cinnamon and pecans.

Ingredients:

562.50 ml plain flour
250.00 gm Monkfruit Golden Sweetener
4.00 gm baking powder
1 tsp bi carb soda
5.00 gm ground cinnamon
230.00 gm canola oil
4.40 gm vanilla essence
3 large eggs
125.00 ml chopped pecans
193.13 gm milk
375.00 ml grated carrot
250.00 gm cream cheese
125.00 gm Monkfruit Classic Sweetener

Instructions:

Preheat your oven to 180°C for perfect cooking temperature.
Mix all the dry ingredients in a bowl until combined.
Mix all wet ingredients in a separate bowl. Gently fold in dry ingredients until just combined. Be careful not to overmix to avoid a heavy, doughy batter.
Prepare the baking tin by greasing it with a mixture of coconut oil and flour, then pour in the batter.
Bake until golden brown and a toothpick inserted in the center comes out clean - around 12-15 minutes for small individual cakes or 35-40 minutes for one large cake.
In a bowl, mix cream cheese and sweetener. Spread the icing generously over the cooled carrot cake. Enjoy!

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