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.
Preheat oven to 350 degrees F (180 degrees C). Spray a 9x13-inch cake pan with nonstick spray.
2.
In a large bowl, combine All-Purpose Flour (2 1/4 cups), Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (2 1/2 cups), Baking Powder (1 Tbsp), Salt (1 tsp), and Simply Organic Cinnamon, Ground (2 tsp) and whisk together.
3.
In a second bowl, beat Eggland's Best Classic Eggs (4), then mix in Canola Oil (1 cup), Buttermilk (1/2 cup), Vanilla Extract (2 tsp), Canned Crushed Pineapple (1/2 cup), and Carrots (2 1/2 cups).
4.
Add carrot mixture to flour mixture and stir to combine. Fold in Walnuts (3/4 cup) and Sun-Maid Raisins (3/4 cup). Pour batter into prepared pan.
5.
Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack.
6.
Add Confectioners Sugar Replacement (1 1/2 cups) to Full-Fat Cream Cheese (3/4 cup), Unsalted Butter (1/2 cup), Vanilla Extract (1 tsp), and whip with a mixer until light and fluffy.
7.
Spread on the cooled cake.
8.
Refrigerate any leftovers.
Author's Notes
*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
CALORIES
449
FAT
36.2 g
PROTEIN
7.2 g
CARBS
89.9 g
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