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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


December 20, 2017
A dense, moist layer of sponge with a deliciously creamy frosting, this cake will become a family favourite (and the smells coming from your oven will have everyone waiting).

We’ve jam-packed this super simple cake with heaps of natural ingredients. All you need is one bowl and one electric mixer – here’s to minimal post-baking clean-up!


  • Nutritional Breakdown: whole recipe


  • Cake ingredients
  • Calories: 3983
  • Carbs: 155
  • Fat: 351

  • Frosting
  • Calories: 1242
  • Carbs: 9
  • Fat: 119

  • Protein: 53
  • Sodium: 454
  • Sugar: 45

  • Protein: 18
  • Sodium: 926
  • Sugar: 9
  • Makes 1 tier carrot cake (using a 20cm cake tin)


  • 200ml vegetable oil
  • 2 tbsps Nuvia Sweetener
  • 3 eggs
  • 2 tsps pure vanilla extract
  • 2 medium carrots, coarsely grated
  • 150g (1 cup) diced fresh pineapple*
  • 1 ½ cups self - raising flour
  • ½ tsp each ground cinnamon, mixed spice and nutmeg
  • 1⁄4 cup shredded coconut
  • 1⁄4 cup full fat sour cream*

  • 50g butter (it needs to be very soft, suggest leaving at room temperature)
  • 3 tsps Nuvia Sweetener
  • 250g full fat cream cheese, softened, roughly chopped*
  • 1-2 tsp ground cardamom

  • Walnuts to decorate


  • 1. Preheat the oven to 160°C. Grease the sides and line the base of a deep sided 20 cm cake pan with baking paper.
  • 2. Whisk the oil, Nuvia Sweetener, eggs and vanilla in the bowl of an electric mixer on high speed for 5 minutes or until thickened and creamy.
  • 3. Change to a paddle attachment and add the carrot, pineapple, flour, coconut, spices and sour cream.
  • 4. Mix on a low speed until just combined.
  • 5. Spread mixture into the prepared pan and smooth the top evenly.
  • 6. Bake for 1 hour, then cover top with a sheet of foil, securing the sides and bake a further 35 minutes or until cooked through (run a skewer through the middle to check it’s baked).
  • 7. Stand for 5 minutes before removing the cake from the pan and allow to completely cool on a cake rack.
  • 8. Turn your cake over making the bottom of the cake the top. Spread your sponge topping with the frosting and scatter over the walnuts.

  • 1. Beat the butter in a bowl of an electric mixer with a paddle attachment for 3 minutes or until fluffy.
  • 2. Pour in the cream cheese, cardamom and Nuvia Sweetener and blend until combined.
  • 3. Store your carrot cake in an airtight container in the fridge for 2-3 days.


We suggest avoiding tinned pineapples as these regularly contain added sugar, syrups and/or additional ingredients. You can buy a full pineapple and freeze any overs in a container or glad wrap. Frozen pineapple is great for a cool summer drink, homemade ice-cream or smoothie too.

Sugar-free sour cream and cream cheeses tend to have added sugar in. A full fat version will likely contain fewer ingredients and have a lower sugar content.

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