This recipe is a classic and delicious carrot cake. This moist, sweet dessert is made with cinnamon and pecans. It’s also sugar-free!
Ingredients:
Carrot Cake
Cream Cheese Icing
Method:
Carrot Cake
- Preheat the oven to 180c.
- Mix all dry ingredients in a large bowl.
- Mix all of the ingredients in a separate bowl.
- Stir gently until the batter is fully combined. Do not overmix.
- Grease and flour the sides and base of two round baking tins. Pour the batter into the tins evenly.
- Bake for 12-15 minutes.
Tips and Hints
- The batter should not be over-mixed, or else it will turn heavy and doughy.
- Make a single cake. Bake for 35-40 minutes.
- Use a skewer to test if your cake is done.
Cream Cheese Icing
- Mix cream cheese and sweetener in a large bowl.
- Spread the icing liberally between the cakes and on top. Sprinkle extra pecans.