Carrot Cake Recipe

TRU Carrot Cake Recipe Image

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.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving size: 1 piece (86g)

Calories: 200 Calories




**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 Granulated All-Purpose Sweetener, 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 Sweet Complete Confectioners Sweetener 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 200 calories and 4 grams of sugar per serving as compared to 280 calories and 26 grams of sugar per serving in the full-sugar version.

Truvia Sweet Complete Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 4 grams of dietary fiber per serving.

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