Reduced-sugar carrot cake

Reduced-sugar carrot cake

The natural sweetness of the carrots and fruit is enhanced by Truvia, a sugar substitute made with extracts from the leaves of a plant called Stevia.

By , 21 September 2015
Reduced-sugar carrot cake
  • Ready in: 60 mins
  • Serves: 16
  • Price: 42p per serving
Nutritional Info
Each 83g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
  • Energy 980KJ 234KCAL
of your reference intake.
Typical energy values per 100g: 1181kJ/282kcal.
  • 250g carrots, grated
  • 150g sultanas (or raisins)
  • 1 orange, zest of
  • 125ml freshly squeezed orange juice
  • 275g self-raising flour
  • 1 level tsp baking powder
  • 1 level tsp mixed spice
  • 6 level tbsp Silver Spoon Truvia sweetener, (plus 2 level tsp for the topping)
  • 75g pecans (or walnuts),roughly chopped
  • 2 large eggs
  • 150ml sunflower oil
  • 200g reduced-fat mascarpone, for the topping
  • Put the carrots, sultanas, orange zest and juice in a bowl. Mix, then leave to soak for 30 minutes.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 19-20cm square baking tray with baking paper.

  • Sift the flour, baking powder and spice into another bowl. Stir in the sweetener and nuts.

  • In another bowl, whisk together the eggs and oil. Add to the flour mixture along with the carrot mixture. Stir well.

  • Turn into the tin. Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.

  • Mix the remaining 2 tsp sweetener into the mascarpone. When the sponge is completely cooled, spread an even layer over the top.