The Best Carrot Cake

Posted on March 31, 2025

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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:

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The Best Carrot Cake

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  • 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

  1. Preheat your oven to 350°F. In a bowl, whisk together the eggs, monk fruit (or sugar), oil, vanilla, and milk.
  2. Add the grated carrots, flour, baking powder, cinnamon, and nutmeg. Give it a good stir, then fold in the walnuts and raisins.
  3. 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.
  4. 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.
  5. Once the loaf has cooled, spread the frosting on top, slice it up, and get ready to enjoy a slice of carrot cake heaven!

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