This moist carrot cake loaded with walnuts and raisins and topped with a rich cream cheese frosting makes for a satisfying dessert or mid-day snack. This reduced sugar version of the original is made with Truvia® Baking Blend and has 30% fewer calories and 60% less sugar*.
Carrot Cake with Truvia® Baking Blend
Makes: 24 pieces
Ingredients:
Cake:
2 ¼ cups all purpose flour
1 cup Truvia® Baking Blend
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
2 ½ tsp cinnamon
4 eggs, beaten
1 cup canola oil
½ cup buttermilk
1 tsp vanilla
3 cups finely shredded carrots
¾ cup chopped walnuts
¾ cup raisins
Frosting:
½ cup Truvia® Baking Blend
8 oz reduced fat cream cheese
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Nutrition Facts per serving: (1 piece; 80g)
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.
Find this recipe and more at www.truvia.com/baking
* This cake has 230 calories and 11 grams of sugar per serving as compared to a sugar-sweetened cake that has 320 calories and 30 grams of sugar per serving.
I love carrot cake. 🙂
i tryed the recipe and it was good