Cinnamon Raisin Carrot Cake

Cinnamon Raisin Carrot Cake

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"This cake is sugar free."
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1 h servings 234 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat sucralose sweetener and eggs in a large bowl with an electric mixer until creamy; add oil and continue beating until well mixed. Beat flour, raisins, walnuts, and salt into egg mixture until thick. Beat in carrots. The batter will be thick. Stir in baking powder and baking soda into batter until evenly mixed. Pour batter into a 9x13-inch baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.



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