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Carrot Cake made with Truvia For Baking Caster Sweetener and Truvia For Baking Icing Sweetener

There’s a reason carrot cake is such a popular dessert. Sweet and soft carrot flavours, topped with an amazing cream cheese icing, it’s a must have morning or afternoon treat. Made with Truvia For Baking Caster Sweetener and Truvia For Baking Icing Sweetener.

Cook Time

30 minutes

Serving size

1 Cake





  • 2 ¼ cups All-purpose flour

  • 2 ½ cups Truvia for Baking Caster Sweetener

  • 3 tsp Baking powder

  • 1 tsp Salt

  • 2 ½ tsp Cinnamon

  • 4 Eggs

  • 1 cup Canola oil

  • ½ cup Buttermilk

  • 2 tsp Vanilla

  • 2 ½ Cups finely shredded carrots

  • ¾ cup Walnuts, chopped

  • ¾ cup Raisins

  • ½ cup Pineapple, crushed



  • 1.

    Preheat the oven to 180°C.

  • 2.

    Spray a 23 x 33 cm cake pan with non-stick cooking spray.

  • 3.

    In a large bowl, combine flour, Truvia For Baking Caster Sweetener, baking powder, salt and cinnamon then whisk together.

  • 4.

    In a second bowl, beat eggs before mixing in oil, buttermilk, vanilla, pineapple and carrots.

  • 5.

    Add the flour mixture to the carrot mixture and stir until combined. Fold in the walnuts and raisins.

  • 6.

    Pour batter into the prepared pan and bake for 30 minutes or until a toothpick can be inserted into the center and come out clean.

  • 7.

    Place on a wire rack to cool.

  • 8.

    Add Truvia For Baking Icing Sweetener with cream cheese, butter and vanilla and whip together with a mixer until light and fluffy.

  • 9.

    Spread onto cooled cake and remove from cake pan.