detail bb Carrot Cake 2

Carrot Cake Recipe with Truvía® Baking Blend

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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. Contains 30% fewer calories* and 60% less sugar* than the full-sugar version. Makes 24 servings.

  • Serving Size: 1 piece (80g)
230 Calories

Nutrition Per Serving

Calories 230
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 200mg
Total Carbohydrate 28g
Dietary Fiber 1g
Sugars 11g
Erythritol 6g
Protein 4g
Vitamin A 35% DV
Vitamin C 2% DV
Calcium 6% DV
Iron 6% DV

Ingredients

Cake
  • 214 cups all-purpose flour

  • 1 cup Truvía® Baking Blend

  • 112 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 212 tsp cinnamon

  • 4 eggs

  • 1 cup canola oil

  • 12 cup buttermilk

  • 1 tsp vanilla

  • 3 cups finely shredded carrots

  • 34 cup chopped walnuts

  • 34 cup raisins

Frosting
  • 12 cup Truvía® Baking Blend

  • 8 oz. reduced-fat cream cheese

Directions

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

  2. In a large bowl, combine flour, Truvía® Baking Blend for the cake, baking powder, baking soda, salt and cinnamon and whisk together.

  3. In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla 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. Grind the Truvía® Baking Blend for the frosting in a blender, food processor or coffee grinder.

  7. Add Truvía® Baking Blend to cream cheese and whip with a mixer until light and fluffy.

  8. Spread on cooled cake.

*This cake has 230 calories and 11 grams of sugar per serving as compared to 320 calories and 30 grams of sugar per serving in the full-sugar version.

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