detail bb Carrot Cake 2

Carrot Cake Recipe

A reduced-sugar take on the cake that made carrots famous. Moist and loaded with walnuts and raisins and topped with a rich cream cheese frosting. Contains 37% fewer calories* and 95% less sugar* than the full-sugar version. Makes 24 servings.

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Prep Time

15 minutes
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Cook Time

30 minutes
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Serving size

1 piece (86g)
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100 Calories



  • 2 14 cups all-purpose flour

  • 2 12 cups Truvia® Sweet Complete™ All-Purpose Sweetener

  • 3 tsp baking powder

  • 1 tsp salt

  • 2 12 tsp cinnamon

  • 4 eggs**

  • 1 cup canola oil

  • 12 cup buttermilk

  • 2 tsp vanilla

  • 2 12 cups finely shredded carrots

  • 34 cup chopped walnuts

  • 34 cup raisins

  • ½ cup crushed pineapple


**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg


  • 1.

    Preheat oven to 350° F. Spray a 9x13-inch cake pan with nonstick spray.

  • 2.

    In a large bowl, combine flour, Truvia® Sweet Complete for the cake, baking powder, salt and cinnamon and whisk together.

  • 3.

    In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, pineapple 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 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

  • 6.

    Add Truvia® Confectioners to cream cheese, butter, vanilla and whip with a mixer until light and fluffy.

  • 7.

    Spread on cooled cake.

  • 8.

    Refrigerate any leftovers.

*This cake has 100 calories and 1 grams of sugar per serving as compared to 160 calories and 21 grams of sugar per serving in the full-sugar version.

Nutrition Per Serving

Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 30mg
Sodium 190mg
Total Carbohydrate 26g
Dietary Fiber 4g
Total Sugars 1g
Erythritol 15g
Protein 3g
Vitamin D 0% DV
Calcium 2% DV
Iron 4% DV
Potassium 0% DV