Carrot Cake Recipe

Ingredients

Cake

• 2 1⁄4 cups (535mL) all-purpose flour

• 2 1⁄2 cups (595mL) Truvia Sweet Complete Granulated All-Purpose Sweetener

• 3 tsp (15mL) baking powder

• 1 tsp (5mL) salt

• 2 1⁄2 tsp (13mL) cinnamon

• 4 eggs**

• 1 cup (240mL) canola oil

• 1⁄2 cup (120mL) buttermilk

• 2 tsp (10mL) vanilla

• 2 1⁄2 (595mL) cups finely shredded carrots

• 3⁄4 cup (180mL) chopped walnuts

• 3⁄4 cup (180mL) raisins

• ½ cup (120mL) crushed pineapple

Frosting

• 1 1⁄2 cup (350mL) Truvia Sweet Complete Icing Sweetener

• 6 oz. (180mL) reduced-fat cream cheese

• ½ cup (120mL) unsalted butter

• 1 tsp (5mL) vanilla extract

Directions

• 1.  

  Preheat oven to 175° C (350° F). Spray a 9x13-inch cake pan with nonstick spray.

• 2.  

  In a large bowl, combine flour, Truvia Sweet Complete 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 Icing Sweetener to cream cheese, butter, vanilla and whip with a mixer until light and fluffy.

• 7.  

  Spread on cooled cake.

• 8.  

  Refrigerate any leftovers.