Carrot Bundt Cake

Spring is here! Celebrate by making a decadent carrot cake with silky cream cheese icing. This recipe works best in a bundt pan but you can also use 2 - small round pans and make a layer cake.   

Total Carbohydrate - Fiber - Sugar Alcohol = 4 Net Carb


  • 1 package Cinnamon Spice Muffin Mix
  •  1/3  c melted butter
  • 1 scant c liquid (1/4 c cream, 3/4 c water 
  • 2 -3 T sweetener
  • 3 fresh eggs slightly beaten
  • 2 T vanilla or maple extract
  • 1/4 c walnuts or pecans finely chopped
  • 1 large carrot grated
  • 1 t nutmeg


  • 1/2 c softened cream cheese
  • 2 - 3 T sweetener (to taste)
  • 3 T whipping cream


  •   Preheat oven to 375 reduce to 350 degrees when you put the cake in the oven. 
  •   Pour mix, sweetener & nutmeg into a bowl and make a well.  Add eggs, butter, carrot and extract and start to mix  
  •   Slowly add liquid until well combined, but do not over mix. 
  •   Pour into well greased bundt pan. Even out the batter with the back of a wet spoon.
  •   Bake for 30 minutes 
  •   Loosen around the edges with a knife, Let cool for 10 minutes before trying to remove the cake from the pan. Use a rubber spatula to gently edge and lift the cake loose. Invert onto a plate. 
  •  Let cool completely before icing.