Serving size
N/ACalories
N/AIngredients
280g plain flour
70g Truvia
55g Light Brown Sugar
1 ½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
2 ½ tsp cinnamon
4 eggs
230ml sunflower oil
125ml buttermilk
1 tsp (5ml) vanilla
390g finely shredded carrots
90g chopped walnuts
115g raisins
Frosting
35g Truvía
30g Light Brown Sugar
225g reduced fat Mascarpone
Rind of 1 orange
Directions
- 1.
Preheat oven to 180° C. Spray 2lb loaf tin with nonstick spray
- 2.
In a large bowl, combine flour, Truvía®, light brown sugar, baking powder, baking soda, salt and cinnamon and whisk together.
- 3.
In a second bowl, beat eggs, and then mix in sunflower oil, buttermilk, vanilla and carrots.
- 4.
Add carrot mixture to flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan.
- 5.
Bake for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
- 6.
Grind the Truvía® and light brown sugar for the frosting in a blender, food processor or coffee grinder.
- 7.
Add Truvía® and light brown soft sugar mix to the mascarpone cheese and Orange zest, whip with a mixer until light and fluffy.
- 8.
Spread on cooled cake and decorate.
Ingredients
Frosting
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Directions
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