For me, the Better Stevia is the better deal For me, the Better Stevia is the better deal. The Monk Drops cost like $10 to $12, whereas the Better Stevia, which is probably more than triple the volume, is only around $16. (I use them in equivalent amounts when adding them to recipes.) On top of this, the Better Stevia has a simpler to use drip top, a much, much longer shelf life, and a better tasting flavor (I think) when added to baked goods.
Final Carrot Cake Recipe: 1½ cup grated carrots (You forgot to put raisins on this list. So, should you add one box or two?) 8 oz. crushed pineapple ½ cup chopped walnuts 6 Tbsp softened butter 2 eggs (No, use 3 instead) 1 tsp vanilla extract 1½ cup whole wheat flour ½ cup of lightly packed brown sugar ½ teaspoon Better Stevia extract 1 tsp baking powder ¾ tsp baking soda ½ tsp salt ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground ginger Spray a medium microwave-safe bowl with non-stick spray and set aside. (No, put parchment paper in a non-stick cake pan and spread a micro thin layer of oil over it.) Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. (No, bake in a conventional oven at 345° for 40 to 45 minutes instead, so that a toothpick stuck in the middle of it comes out clean.)
Then again, maybe not. In the days following, the carrot cake made with Better Stevia also had a "funny" flavor to it, as the cake did when I used Monk Drops.
That is only because you are comparing it to the flavors you remember as a kid when your parents made the same thing with plain ol' sugars. If you were a kid now and grew up on a recipe made with Stevia, then 30 years later you'd think the Stevia-made stuff tasted fine, but if given same thing with granulated sugar, you would 'prolly find it too alien, too sweet. It would have a "funny" flavor.