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Carrot Cake by Truvia

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  • Low Sugar

About the bake

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.

50Total Time
20Prep Time
30Bake Time


  1. Step 1:

    Preheat oven to 180°C (160°C , gas mark 4). Spray a 9x13-inch cake pan with non-stick spray.

  2. Step 2:

    In a large bowl, combine flour, Truvía, baking powder, baking soda, salt and cinnamon and whisk together.

  3. Step 3:

    In a second bowl, beat eggs, then mix in oil, buttermilk, vanilla and carrots.

  4. Step 4:

    Add the carrot mixture to the flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan.

  5. Step 5:

    Bake for 30 minutes or until a toothpick inserted near the centre comes out clean. Cool in pan on a wire rack.

  6. Step 6:

    Grind the Truvía for the icing in a blender, food processor or coffee grinder.

  7. Step 7:

    Add Truvía to the cream cheese and whip with a mixer until light and fluffy.

  8. Step 8:

    Spread the icing on to the cooled cake.


    If you like this recipe, why not try our carrot cake roll?


  • 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


  • 9x13-inch cake pan

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