Carrot cake made with Truvia calorie-free sweetener

A reduced-sugar take on the cake that made carrots famous. Moist, loaded with walnuts and raisins, and topped with a rich cream cheese frosting. Contains 30% fewer calories* and 60% less sugar* than the full-sugar version.

Serving size





  • 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


  • 35g Truvía

  • 30g Light Brown Sugar

  • 225g reduced fat Mascarpone

  • Rind of 1 orange


  • 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.