You will love this deliciously moist Carrot Cake recipe. Naturally sweetened with Monk Fruit extract
Preheat oven to 180 degrees and prepare baking tin by lining with parchment paper.
Sift the flour into a large mixing bowl, also add the almonds, cinnamon, ground ginger, nutmeg, Golden Lo Han Guo & bicarbonate of soda. Mix together.
Pour the eggs, sunflower oil, carrots and whole milk into a separate bowl. Lightly whisk together.
Gradually add the wet ingredients into the dry ingredients and mix together well.
Crumble up the walnuts and blend into the cake mixture.
Pour the cake mixture into prepared tin, pop into the oven for 25-35 minutes or until the cake feels springy when you press in the centre.
Leave to cool in a cooling rack.
For the topping, put all the ingredients into a bowl. Mix together and then evenly spread onto the cooled cake.
Add the walnuts to the top for decoration and then place cake onto serving plate.
- 300g Self Raising Flour
- 50g Ground Almonds
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Nutmeg
- 1 ½ tsp Golden Lo Han Guo
- 1 tsp bicarbonate of soda
- 4 eggs
- 100ml Sunflower Oil
- 300g Carrots, coarsely grated
- 3 tbsp whole milk
- 50g Walnuts (Plus about 8 for the top)
- 200g Full Fat cream Cheese
- 1/4 tsp lo han guo
- 1 Orange zest
- 1 tsp Vanilla Essence