Method Preheat oven to 180°C (160°C , gas mark 4). Spray a 9×13-inch cake pan with non-stick spray. In a large bowl, combine flour, Truvía, baking powder, baking soda, salt and cinnamon and whisk together. In a second bowl, beat eggs, then mix in oil, buttermilk, vanilla and carrots. Add the carrot mixture to the flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan. Bake for 30 minutes or until a toothpick inserted near the centre comes out clean. Cool in pan on a wire rack. Grind the Truvía for the icing in a blender, food processor or coffee grinder. Add Truvía to the cream cheese and whip with a mixer until light and fluffy. Spread the icing on to the cooled cake. If you like this recipe, why not try our carrot cake roll?
Carrot Cake
