Directions
- Preheat oven to 350° and spray the bottom and sides of a standard loaf pan with your favorite cooking spray and set aside.
In a large bowl, whisk together the eggs and both Monkfruit Sweeteners until fully combined. Add the yogurt, oil and vanilla and mix well. Add the flour, baking soda and powder and all spices and fold into wet ingredients just until combined. Do not over mix. Next, fold in the freshly grated carrots.
- Pour into the prepared pan and set in the middle of the preheated oven. Bake for 45-50 minutes or until edges are browned and middle is no longer jiggly. A toothpick inserted in the middle should come out clean.
- Let cool in the loaf pan for 15 minutes and then invert onto a rack to finish cooling.
Recipe Note
Tips for a perfect Carrot Cake Loaf:
Room temperature eggs. It will result in a more tender cake with some good bakery house volume.
Using oil in the recipe makes the best texture while using Monkfruit Sweetener. Lakanto needs fat to taste the best.
Use fresh, finely grated carrots for this recipe. 2 good-sized carrots on a standard grater works great. Or use a food processor.
Pair our Sugar-Free Carrot Loaf with our Keto Cream Cheese Frosting
If you’re looking for a Keto Carrot Cake Recipe find it here
Nutrition
Nutrition
- Serving Size
- 1 slice (16 servings per recipe)
Amount/Serving
% Daily Value
- Carbs
- 16 grams
- Fat
- 8 grams
- Fiber
- 4 grams
- Protein
- 3 grams
- Sodium
- 110 milligrams
- Sugar
- 2 grams
