Carrot and Rhubarb Cake

A moist and indulgent carrot cake, lightly spiced with cinnamon and pecan to make the ultimate Christmas dessert.

Serves: 12

Prep Time: 10 minutes Cook Time 12-15 minutes


Carrot Cake Mix

  • 2 ¼ Cups Plain Flour
  • 1 Cup Lakanto Monkfruit Golden Sweetener
  • 1 tsp Baking Powder
  • 1 tsp Bi carb Soda
  • 2 tsp Ground Cinnamon
  • 1 Cup Canola Oil
  • 1 tsp Vanilla Essence
  • 3 Large Eggs
  • ½ Cup Chopped Pecans
  • ¾ Cup Milk
  • 1 ½ Cups Grated Carrot

Rhubarb Compote

  • 6 Sticks Fresh Rhubarb
  • 3 Tbsp Lakanto Monkfruit Classic Sweetener
  • 4 Tbsp Water
  • ½ Teaspoon Cornflour


  1. Pre heat the oven to 180c
  2. Combine all the dry ingredients together in a bowl and mix
  3. Combine all the wet ingredients together into a separate bowl and mix
  4. Then carefully fold the dry ingredients into the wet mix gently stir until fully mixed. It is important to not over mix the batter or it will become heavy and doughy
  5. Grease your baking tin with coconut oil and flour then pour your mixture into the mould or moulds
  6. Bake for approx. 12-15 minutes for small individual cakes
  7. For the Rhubarb: Cut into 1-2 inch pieces and then put into a pot with the sweetener and the water
  8. Bring to the boil and remove
  9. Once the cake is cooked spoon out a small piece from the top and add your rhubarb.
  10. Serve with pouring cream or cream cheese.

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