Carrot Cake Recipe with Truvía® Baking BlendWrite a Review
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)
Nutrition Per Serving
21⁄4 cups all-purpose flour
1 cup Truvía® Baking Blend
11⁄2 tsp baking powder
1 tsp baking soda
1 tsp salt
21⁄2 tsp cinnamon
1 cup canola oil
1⁄2 cup buttermilk
1 tsp vanilla
3 cups finely shredded carrots
3⁄4 cup chopped walnuts
3⁄4 cup raisins
1⁄2 cup Truvía® Baking Blend
8 oz. reduced-fat cream cheese
Preheat oven to 350° F. Spray a 9x13-inch cake pan with nonstick spray.
In a large bowl, combine flour, Truvía® Baking Blend for the cake, baking powder, baking soda, salt and cinnamon and whisk together.
In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla and carrots.
Add carrot mixture to flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan.
Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Grind the Truvía® Baking Blend for the frosting in a blender, food processor or coffee grinder.
Add Truvía® Baking Blend to cream cheese and whip with a mixer until light and fluffy.
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.