Carrot Cake with Truvía^® Cane Sugar Blend

Ingredients

Cake

• 21⁄4 cups (550 mL) all-purpose flour

• 1 cup (250 mL) Truvía^® Cane Sugar Blend

• 11⁄2 tsp (7.5 mL) baking powder

• 1 tsp ( 5 mL) baking soda

• 1 tsp (5 mL) salt

• 21⁄2 tsp (12.5 mL) cinnamon

• 4 eggs

• 1 cup (250 mL) canola oil

• 1⁄2 cup (125 mL) buttermilk

• 1 tsp (5 mL) vanilla

• 3 cups (750 mL) finely shredded carrots

• 3⁄4 cup (175 mL) chopped walnuts

• 3⁄4 cup (175 mL) raisins

Frosting

• 1⁄2cup (125 mL) Truvía^® Cane Sugar Blend

• 8 oz. reduced-fat cream cheese

Directions

• 1.  

  Preheat oven to 350^° F (180^°C). Spray a 9x13-inch cake pan with nonstick spray.

• 2.  

  In a large bowl, combine flour, Truvía^® Cane Sugar Blend for the cake, baking powder, baking soda, salt and cinnamon and whisk together.

• 3.  

  In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla 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.  

  Grind the Truvía^® Cane Sugar Blend for the frosting in a blender, food processor or coffee grinder.

• 7.  

  Add Truvía^® Cane Sugar Blend to cream cheese and whip with a mixer until light and fluffy.

• 8.  

  Spread on cooled cake.