You will love this deliciously moist Carrot Cake recipe. Naturally sweetened with Monk Fruit extract

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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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