Classic carrot cake is one of life’s simple pleasures. Its amazing texture, humble spices and cream cheese frosting never fails to satisfy.
We’ve created a winner of a one-bowl recipe for a Carrot Cake Loaf that replaces sugar with Monkfruit Sweetener.
Rated 3.9 stars by 16 users
16
8 minutes
45 minutes
135
Classic carrot cake is one of life’s simple pleasures. Its amazing texture, humble spices and cream cheese frosting never fails to satisfy. Holiday, Birthday, Any day.
We’ve created a one-bowl recipe for a Carrot Cake Loaf that replaces sugar with Monkfruit Sweetener, bringing the sugar content from 18g to 2g.
¾ cup Lakanto Brown Monkfruit Sweetener (Can sub Golden Monkfruit Sweetener)
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.
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
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