Sugar Free Carrot Cake

Step 1

Preheat your oven to 325°F

Step 2

Toast the pecans in a medium pan over medium low heat until they are fragrant and golden brown.

Step 3

In a large bowl whisk together the dry ingredients except the brown sweetener.

Step 4

In another large bowl whisk or use a mixer to combine the wet ingredients along with the brown sweetener.

Step 5

Combine the wet and dry ingredients together and mix with a rubber spatula. Then fold in the carrots and toasted pecans until evenly spread through the batter.

Step 6

Transfer the carrot cake batter to a greased and parchment lined 9" x 5" loaf pan. Spread the batter evenly and bake at 325°F for 45 minutes or until a toothpick inserted in the centre comes out clean. (See video)

Step 7

Allow the cake to cool in the loaf pan completely before removing. Otherwise it may fall apart.

Step 8

Mix together the frosting ingredients in a medium bowl with a rubber spatula until smooth.

Step 9

Spread evenly onto the cooled cake and then dot with the toasted pecans.