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

Ingredients

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

FROSTING

• 1 ½ cups Truvia for Baking Icing Sweetener

• 170g Reduced-fat cream cheese

• ½ cup Unsalted butter

• 1 tsp Vanilla extract

Directions

CAKE

• 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.

FROSTING

• 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.