Morselicious Low-Carb Carrot Cake
By Michelle Sala ©2019

Serves 16
Cake Ingredients:
4 eggs, large
1/2 C. avocodo oil, virgin olive oil (a buttery variety) or melted virgin coconut oil
1/3 C. Lakanto Monkfruit Sweenter
2 tsp. vanilla extract
1 1/2 C. grated carrots
1/4 C. chopped walnuts
1 1/2 C. Morselicious Mix
1 tsp. pumpkin spice
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
Frosting Ingredients:
8 oz. cream cheese, softened
2 tbsp. Kerrygold unsalted butter, softened
2 tbsp. Lakanto Powdered Monkfruit Sweetner
Cake Directions:
- Preheat oven to 350°F
- Blend together eggs, oil, vanilla, and sweetner with an electric hand mixer until fluffy
- In a separte bowl add the rest of the cake ingredients and mix well by hand
- Add wet ingredients to dry ingredients and mix well by hand
- Pour batter into greased 8″ x 8″ greased pan
- Bake for 25-35 minutes. Insert toothpick at 25 minutes to see if it comes out clean.
- Cool in pan for 10-15 minutes. Remove from pan and continuing cooling on rack.
Frosting Directions:
- Blend cream cheese, butter, and powdered sweetener with electric hand mixer or food processor until smooth and fluffy
- Spread frosting on cooled cake
- Store cake in refrigerator
Enjoy!