Recipes Cake Recipes Carrot Cakes Carrot Cake Back to Carrot Cakes Carrot Cake by Truvia Total Time 50m Prep Time 20m Bake Time 30m Serves 12 Skill Level Easy Dietary Needs RS Reduced sugar 0 Reviews No ratings yet Save Save this recipe Share Free Standard Delivery on All Orders this Easter Weekend 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. Method Preheat oven to 180°C (160°C , gas mark 4). Spray a 9x13-inch cake pan with non-stick spray. In a large bowl, combine flour, Truvía, baking powder, baking soda, salt and cinnamon and whisk together. In a second bowl, beat eggs, then mix in oil, buttermilk, vanilla and carrots. Add the carrot mixture to the flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan. Bake for 30 minutes or until a toothpick inserted near the centre comes out clean. Cool in pan on a wire rack. Grind the Truvía for the icing in a blender, food processor or coffee grinder. Add Truvía to the cream cheese and whip with a mixer until light and fluffy. Spread the icing on to the cooled cake. If you like this recipe, why not try our carrot cake roll? Let's Bake The easiest way to follow a recipe Afternoon Tea Al Fresco Dining Reduced Sugar Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients For the Cake 280g Plain White Flour (We use Allinson) 125g Truvia Sweetener Blend 1.5 tsp Baking Powder 1 tsp Bicarbonate of Soda 1 tsp Salt 2.5 tsp Cinnamon 4 Free Range Medium Eggs 230ml Vegetable Oil 125ml Buttermilk 1 tsp Vanilla Extract (We like Nielsen Massey) Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 390g Finely Grated Carrots 90g Chopped Walnuts 115g Raisins For the icing 65g Truvia baking blend 225g Low calorie cream cheese Utensils 9x13-inch Cake Pan Recipe Alternatives Carrot Cake with Vanilla Bean Icing Carrot Cake with Vanilla Bean Icing Total 1h 15m Serves 8 Skill Intermediate Diet Veg Rating No ratings yet Mary Berry Carrot Cake Mary Berry Carrot Cake Total 1h 5m Serves 10 Skill Easy Diet Rating 3 star rating Classic Carrot Cake Our Favourite Classic Carrot Cake Total 55m Serves 12 Skill Easy Diet Veg Rating 3 star rating
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