Carrot and pecan cake with cream cheese icing

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How to make Carrot and pecan cake with cream cheese icing

  • Yield : 1 cake (or 12 little cakes)
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 2 1/4 cups plain flour
  • 1 cup Lakanto Monkfruit Golden Sweetener
  • 1 teaspoon baking powder
  • 1 teaspoons bi carb soda
  • 2 teaspoons ground cinnamon
  • 1 cup canola oil
  • 1 teaspoon vanilla essence
  • 3 large eggs
  • 1/2 cup chopped pecans
  • 3/4 cup milk
  • 1 1/2 cups grated carrot

Cream cheese icing

  • 1 cup cream cheese
  • 1/2 cup Lakanto Monkfruit Classic Sweetener

Method

  • Step 1 Preheat the oven to 180c.
  • Step 2 Combine all the dry ingredients together in a bowl and mix.
  • Step 3 Combine all the wet ingredients together into a separate bowl and mix. Then carefully fold the dry ingredients into the wet mix gently stir until fully mixed. It is important to not over mix the batter or will become heavy and doughy.
  • Step 4 Grease your baking tin with coconut oil and flour then pour your mixture into the mould or moulds.
  • Step 5 Bake for approx. 12-15 minutes for small individual cakes or 35-40 minutes for one large cake.
  • Step 6 Combine cream cheese and sweetener together in a bowl. Once the carrot cake has cooled completely, spread the icing generously over the top of the carrot cake. Serve.

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