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Remember when you were a kid and you’d think, “I don’t want veggies mixed with my dessert!”. This is one of my favourite cakes; perfect to have with a large cup of fresh coffee for a Sunday breakfast.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

SUGAR FREE CARROT CAKE

Remember when you were a kid and you’d think, “I don’t want veggies mixed with my dessert!”. This is one of my favourite cakes; perfect to have with a large cup of fresh coffee for a Sunday breakfast.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

  • 2 cups self rising flour
  • 1 cup Natvia 100% Natural Sweetener
  • 2 cups carrots, grated
  • 1 cup of your milk of preference (soy/almond for vegetarian option)
  • 1/2 cup canola oil
  • 1/2 cup raisins (optional)

2 cups of self rising flour

1 cup of Natvia 100% Natural Sweetener

2 cups of carrots, grated

1 cup of your milk of preference (soy/almond for vegetarian option)

½ cup of canola oil

½ cup of raisins (optional)

METHOD

  1. Preheat your oven to 190Âş C.
  2. Sift your self rising flour and mix it with the grated carrots and the cup of Natvia in a large bowl.
  3. Make a hole in the middle and pour the canola oil and milk of preference, I like using almond milk because it is healthier and the flavor combines perfectly with this cake.
  4. With a spatula, start to incorporate all the ingredients by folding them in.
  5. Now it is time to add the raisins if you want to add them.
  6. Pour the batter into a baking pan with parchment paper; you can also use this recipe to make muffins.
  7. Bake for 45 minutes or until you insert a toothpick in the middle of the cake and it comes out clean.

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