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The Best Carrot Cake

Course Dessert
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!