Carrot Cake Recipe

Ingredients

Cake

• 2 1⁄4 cups all-purpose flour

• 2 1⁄2 cups Truvia Sweet Complete Granulated All-Purpose Sweetener (Try our stevia leaf or monk fruit sweetener!)

• 3 tsp baking powder

• 1 tsp salt

• 2 1⁄2 tsp cinnamon

• 4 eggs**

• 1 cup canola oil

• 1⁄2 cup buttermilk

• 2 tsp vanilla

• 2 1⁄2 cups finely shredded carrots

• 3⁄4 cup chopped walnuts

• 3⁄4 cup raisins

• ½ cup crushed pineapple

Frosting

• 1 1⁄2 cup Truvia Sweet Complete Confectioners Sweetener

• 6 oz. reduced-fat cream cheese

• ½ cup unsalted butter

• 1 tsp vanilla extract

Directions

• 1.  

  Preheat oven to 350^° F. Spray a 9x13-inch cake pan with nonstick spray.

• 2.  

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

• 7.  

  Spread on cooled cake.

• 8.  

  Refrigerate any leftovers.