You will love this deliciously moist Carrot Cake recipe. Naturally sweetened with Monk Fruit extract
Method
Step 1
Preheat oven to 180 degrees and prepare baking tin by lining with parchment paper.
Step 2
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.
Step 3
Pour the eggs, sunflower oil, carrots and whole milk into a separate bowl. Lightly whisk together.
Step 4
Gradually add the wet ingredients into the dry ingredients and mix together well.
Step 5
Crumble up the walnuts and blend into the cake mixture.
Step 6
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.
Step 7
Leave to cool in a cooling rack.
Step 8
For the topping, put all the ingredients into a bowl. Mix together and then evenly spread onto the cooled cake.
Step 9
Add the walnuts to the top for decoration and then place cake onto serving plate.
Ingredients
- 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)
Topping/Filling
- 200g Full Fat cream Cheese
- 1/4 tsp lo han guo
- 1 Orange zest
- 1 tsp Vanilla Essence
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