Sugar-Free Carrot Cake/Muffin by Body Ecology
by Janine Walsh on Mar 09 2022
Ingredients:
• 2 ½ Cup Gluten-Free Flour
• 1 ½ Cup Lakanto (Monk Fruit Sweetener)
• ¾ Cup Melted Butter (Preferably Grass-Fed)
• 1 Cup Chopped Pecans or Walnuts
• 3 Eggs
• 4 Cups Grated Carrots
• 1 Cup Water
• Pinch of Celtic Sea Salt
• 1 Teaspoon Cinnamon
• ½ Teaspoon of Vanilla Flavoring
Directions:
1. Preheat oven to 375° F / 190 C
2. Using an electric mixer, mix together Lakanto and melted butter.
3. Add eggs, then flour and rest of ingredients.
4. Pour batter into cake or muffin pan of choice.
5. Bake in oven until fork can be inserted into center and comes out clean (approx. 12-15 minutes).
6. Cool and serve.
• 2 ½ Cup Gluten-Free Flour
• 1 ½ Cup Lakanto (Monk Fruit Sweetener)
• ¾ Cup Melted Butter (Preferably Grass-Fed)
• 1 Cup Chopped Pecans or Walnuts
• 3 Eggs
• 4 Cups Grated Carrots
• 1 Cup Water
• Pinch of Celtic Sea Salt
• 1 Teaspoon Cinnamon
• ½ Teaspoon of Vanilla Flavoring
Directions:
1. Preheat oven to 375° F / 190 C
2. Using an electric mixer, mix together Lakanto and melted butter.
3. Add eggs, then flour and rest of ingredients.
4. Pour batter into cake or muffin pan of choice.
5. Bake in oven until fork can be inserted into center and comes out clean (approx. 12-15 minutes).
6. Cool and serve.
