Carrot Cake Recipe with Truvia® Baking Blend

August 9, 2012 by Momstart 16 Comments

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

Instructions:

1. Preheat oven to 350°F. Spray a 9×13-inch cake pan with non-stick spray.

2. In a large bowl, combine flour, Truvia^® Baking Blend, 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 Truvia^® Baking Blend in a blender, food processor, or coffee grinder.

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

8. Spread on cooled cake.

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.