Get ready for the ultimate carrot cake experience—seriously, it’s the best you’ve ever had, and I’m not exaggerating! This loaf is a breeze to whip up, plus it’s gluten-free and can even be made sugar-free with monk fruit. But hey, if you’re a fan of good old-fashioned ingredients, that works too—either way, it’s gonna be delicious! And let me tell you, it’s incredibly moist—I couldn’t resist saying it!
Let’s dive into making this heavenly loaf:
The Best Carrot Cake
- Yield: 1 loaf 1x
- Category: Dessert
Ingredients
Scale
- 2 eggs
- 1/3 cup monk fruit sweetener (or regular sugar)
- 1/2 cup avocado oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 3/4 cup milk of your choice (I used almond)
- 3 carrots (grated)
- 1 1/2 cups oat flour (or gluten-free or regular flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Optional: 1/2 cup canned pineapple (drained and excess liquid pressed out)
Now, let’s talk about that cream cheese frosting:
- 1 4- ounce package cream cheese (softened)
- 1 teaspoon vanilla extract
- 3/4 cup powdered monk fruit sweetener (or powdered sugar)
Instructions
- Preheat your oven to 350°F. In a bowl, whisk together the eggs, monk fruit (or sugar), oil, vanilla, and milk.
- Add the grated carrots, flour, baking powder, cinnamon, and nutmeg. Give it a good stir, then fold in the walnuts and raisins.
- Transfer the batter to a greased loaf pan and bake for about 40 minutes, or until the loaf is beautifully golden on top and a toothpick inserted into the center comes out clean.
- While the loaf is cooling, whip up the cream cheese frosting by mixing together the cream cheese, vanilla, and powdered monk fruit (or sugar) with a hand mixer until smooth and creamy.
- Once the loaf has cooled, spread the frosting on top, slice it up, and get ready to enjoy a slice of carrot cake heaven!
