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Moist sugar free carrot bundt cake with white cream cheese glaze drizzled on top, sitting on white cake stand
John

Sugar-Free Carrot Bundt Cake

This Sugar-Free Carrot Bundt Cake is a moist, spiced cake packed with shredded carrots, warm cinnamon, and nutmeg, topped with a light cream cheese glaze. Perfect for a healthier dessert that doesn’t sacrifice flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
Wet Ingredients
  • 3 large eggs room temperature
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar substitute such as erythritol or monk fruit sweetener
  • 2 cups carrots finely grated
  • 1/2 cup crushed pineapple drained
  • 1/2 cup walnuts chopped, optional
For the Glaze
  • 4 oz cream cheese softened
  • 2 tbsp milk or as needed
  • 2 tbsp powdered sugar substitute
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, applesauce, oil, and sugar substitute until smooth.
  4. Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Fold in grated carrots, crushed pineapple, and walnuts (if using).
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
  9. For the glaze, beat cream cheese, milk, powdered sugar substitute, and vanilla until smooth. Drizzle over cooled cake.

Notes

For a richer flavor, add raisins or shredded coconut to the batter. Store the cake in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Calories: 185
 Total Fat: 14g
 Saturated Fat: 3g
 Trans Fat: 0g
 Cholesterol: 62mg
 Sodium: 220mg
 Total Carbohydrates: 10g
 Dietary Fiber: 3g
 Net Carbs: 7g
 Total Sugars: 4g
 Added Sugars: 0g
 Protein: 7g
 Vitamin A: 92% DV