1 2/3 cups flour 3/4 cup monk fruit in the raw 3/4 cup sugar 3/4 cup brown sugar 1 1/4 tsp baking powder 1 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp ground nutmeg 1/8 tsp ground ginger 1/2 tsp salt 4 eggs, room temperature 1 1/2 cups vegetable oil 1/2 tsp vanilla extract 2 cups carrots, grated
Preheat oven to 350°F. Sift dry ingredients into a mixing bowl.\r\n
\r\nIn a stand mixer with a whip attachment, whip eggs until they become thick and double in volume. Slowly add vegetable oil and vanilla to eggs. Add the wet ingredients to the dry and mix until combined. Fold in carrots until evenly distributed.\r\n
\r\nPour batter into two 8" round pans lined with parchment. Bake 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely before icing with your favorite cream-cheese icing.\r\n
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