Carrot cake made with Truvia calorie-free sweetener

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.