Looking for a low sugar carrot cake recipe? Well, look no further. We've used the Truvia for Baking range, it measures spoon-for-spoon like sugar and has the same sugar like crunch. So you really can have your cake and eat it.
Never baked with sweetener before? Here’s a couple of baking tips to make the most delicious carrot cake:
Low sugar carrot cake baking tips:
Be careful not to overbake as this can dry the edges of the cake out – as soon as it is well risen, and a skewer comes out clean take the cake out of the oven.
When making the frosting, be careful not to overbeat or the cream cheese may split and become runny. You can make the frosting whilst the cake is baking but just keep it chilled until ready to serve.
As soon as the cake is cool, wrap well or pop it in an airtight container to avoid it drying out. If you don’t want to eat the cake, you can always freeze until you ready to eat. Just make sure you defrost thoroughly before icing.
Preheat the oven to 160°C fan (180°C conventional, gas mark 4). Grease and line a 2lb loaf tin.
Step 2
Whisk together the sunflower oil and eggs before setting aside. Combine the orange zest, juice and sultanas in a small bowl and microwave gently for 1 minute.
Step 3
Combine the Truvia for Baking Brown, flour, bicarbonate of soda and mixed spice into a large bowl. Add the oil and egg mix and stir to combine before adding in the grated carrot, sultanas and juice and lastly the walnuts. Mix again thoroughly before pouring into the prepared loaf tin.
Step 4
Bake in the pre-heated oven for 1 hour or until a skewer comes out clean. Leave to cool completely on a cooling rack in the tin.
Step 5
To make the icing beat together the softened butter and Truvia Icing until smooth. Open the cream cheese and drain any liquid sitting on top. Add the cream cheese and orange zest and mix again until combined although try to avoid overbeating. Chill until ready to use.
Step 6
Once your cake is completely cool and ready to serve spread the frosting over the top of the cake and decorate with walnut halves or as desired.
Ingredients
MetricImperial
For the cake
150mlSunflower Oil
2Medium Eggs
50gSultanas
1Orange (zest & juice)
140gTruvia for Baking - Brown
170gAllinson's self-raising flour
1 tspBicarbonate of Soda
2 tspGround mixed spice
40gWalnuts (chopped, plus extra for topping)
140gCarrots (peeled & coarsely grated)
For the frosting
60gTruvia for Baking - Icing
60gUnsalted butter (softened)
85gLow fat cream cheese
1Orange (zest of)
Utensils
2lb loaf tin
Whisk
Mixing bowl
Small bowl
Large bowl
Cake tester/skewer
Cooling rack
Nutritional information per 96g serving
Energy 324cal
Fat 25g
of which Saturates 6.3g
Carbohydrates 38g
of which Sugars 6.2g
Protein 4.7g
Salt 0.54g
4 Baker Ratings
Hello,
Is it possible to make the cake batter with unsalted butter instead of sunflower oil?
Baking Mad
We would always recommend following recipes/ingredients exactly when baking for best results. We haven't test baked this particular recipe using butter and this would also adjust the nutritionals for this particular recipe too so worth baring in mind. You may be able to use melted butter as an alternative to the oil, but as previously advised this has not been test baked by our team.
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To make even better replace half the flour with ground almonds cuts the carbs and so even more sugar bet you can’t tell the difference
