The Best Carrot Cake
Servings 1 loaf
Ingredients
- 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!