Toggle navigation

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.

Ingredients

  • 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.