Carrot Cake with Cream Cheese Frosting

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

In a large bowl, combine all-purpose flour, Truvia® Sweet Complete® sweetener, baking powder, salt, and ground cinnamon. Whisk together.

In a second bowl, beat the eggs, then mix in canola oil, buttermilk, vanilla extract, canned crushed pineapple, and shredded carrots.

Add the carrot mixture to the flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into the prepared pan.

Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack.

Add confectioners sugar replacement to full-fat cream cheese, unsalted butter, and vanilla extract. Whip with a mixer until light and fluffy.

Spread on the cooled cake.

Refrigerate any leftovers.