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


  • 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

  • 12 cup Truvía® Baking Blend

  • 8 oz. reduced-fat cream cheese


  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.

Carrot Cake is rated 4.7 out of 5 by 27.
Rated 5 out of 5 by from Fantastic Cake! I found out I'm borderline diabetic and saw this recipe on the package of Truvia Baking Blend. Mmy plan was my making a test yellow cake for me to try before the holidays. Instead I took the Carrot Cake recipe from the package of Truvia omitting the ingredients for carrot cake to make a yellow cake and I made the cream cheese frosting. THE CAKE WAS MARVELOUS, my sugar level didn't exceed the level physician become alarmed about and the medium slice was more than sufficient and satisfied my curiosity about low carb cake I am definitely making this cake for the holidays.
Date published: 2016-10-18
Rated 5 out of 5 by from BETTER than the original!!!! This recipe promises moist and flavorful cake with a wonderful cream cheese frosting, and it delivers perfect and delicious results. I substituted half almond flour and half coconut flour instead of white flour, added some chopped Mejool dates and cut back accordingly on the raisins, used fat free buttermilk and fat free cream cheese to make this cake even healthier. After working out with my trainer, we both enjoyed a piece as a reward with no guilt! I am a Truvia fan and addict t for taste and functionality, no other stevia comes close.
Date published: 2015-04-08
Rated 4 out of 5 by from Carrot Cake MADE BETTER I've always been a lover of carrot cake, but especially now when it's added benefit is even fewer calories! The addition of Truvia in place of white sugar makes the fluffy cake a little less in guilt. The only issue I had with the cake was a subtle bitter aftertaste. When made with a less sweetener-heavy frosting, I'm sure there'd be no problem! But I love carrot cake. This works out no matter what.
Date published: 2015-02-05
Rated 5 out of 5 by from Great taste. Question about green specks The taste and consistency was great on this. I substituted apple sauce for part of the oil, and it still turned out very moist. Also used crushed pineapple. I did notice some green specks in cake and couldn't figure out where they came from. I used pre-shredded carrots.Could that perhaps be it. Perhaps the interaction between carrots and Truvia? Does anyone have an answer for this?
Date published: 2015-05-15
Rated 5 out of 5 by from Wonderful moist cake I made this cake and loved how moist and delicious it was! It freezes beautifully so I can keep it on hand for a quick desert. I also use Truvia to sweeten all my food, I am diabetic and must watch my sugar intake. I am also on a low calorie diet to lose weight and I love the baking mixes. Truvia is the best sweetener I have found that has no bitter after taste.
Date published: 2015-09-10
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