Method
Step 1:
Preheat oven to 180°C (160°C , gas mark 4). Spray a 9x13-inch cake pan with non-stick spray.
Step 2:
In a large bowl, combine flour, Truvía, baking powder, baking soda, salt and cinnamon and whisk together.
Step 3:
In a second bowl, beat eggs, then mix in oil, buttermilk, vanilla and carrots.
Step 4:
Add the carrot mixture to the flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan.
Step 5:
Bake for 30 minutes or until a toothpick inserted near the centre comes out clean. Cool in pan on a wire rack.
Step 6:
Grind the Truvía for the icing in a blender, food processor or coffee grinder.
Step 7:
Add Truvía to the cream cheese and whip with a mixer until light and fluffy.
Step 8:
Spread the icing on to the cooled cake.
If you like this recipe, why not try our carrot cake roll?
Ingredients
For the Cake
- 280g Allinson's plain white flour
- 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 Nielsen-Massey Vanilla Extract
- 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
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
For the Cake
- 280g Allinson's plain white flour
- 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 Nielsen-Massey Vanilla Extract
- 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