My Carrot Bundt Cake with Maple Cream Cheese Frosting is a new and fresh twist on the classic flavors you love.
Sweet, creamy and tangy frosting is slathered over spiced, carrot bundt cake that is stuffed with raisins, sunflower seeds and coconut in this easy-to-make recipe (that just so happens to be vegan, gluten free, nut free and refined sugar free).
Cream cheese and carrots. A little naughty and a little nice.
Sort of like strangers kissing for the first time.
(I just had to fit that video in because it is so sweetly romantic.)
Though you will feel naughty eating carrot cake with cream cheese frosting, you’ll find that this cake is actually very nice! Each serving boasts 5 grams of fiber, ZERO cholesterol, 13.8g sugar, 5 g protein and TONS of vitamins and minerals.
Now let’s compare this to a cheesecake factory slice of carrot cake……
Nutrition Facts, Cheesecake Factory Carrot Cake, Serving Size 1 slice, Amount Per Serving
Calories from Fat 756 Calories 1510
% Daily Values* Total Fat 84g 129% Saturated Fat 23g 115% Cholesterol 190mg 63% Sodium 600mg 25% Total Carbohydrate 179g 60% Dietary Fiber 6g 24% Sugars 129g Protein 18g
Tips for this bundt cake: This is a small bundt cake – be sure to keep an eye on the cook time. You may want to check it at 20 minutes as oven cooking times vary. This cream cheese frosting will be great on just about any cake or cupcake. If you don’t like maple – simply sub agave or brown rice syrup.
What is your favorite cake? Chocolate cake? Rum cake? Fruit Cake? Maybe I’ll make that next!
Carrot Bundt Cake with Maple Cream Cheese Frosting
Vegan, Gluten Free, Refined Sugar Free, Nut Free
1/2 cup coconut butter, softened
1 cup unrefined, organic coconut sugar (or 1/2 coconut and 1/2 sugar if you don’t care about sugar free)
1/4 cup unsweet apple sauce or crushed pineapple
1/4 tsp lemon zest & 1 Tbsp fresh lemon juice
1 tsp vanilla
1/2 tsp salt
2 tsp pumpkin pie spice
1/4 cup non dairy milk
1 1/2 cups GF all purpose flour
1 1/2 tsp baking powder
1 cup shredded carrot
1/4 cup each raisins, sunflower seed and/or pumpkin seed, shredded unsweet coconut.
Maple vanilla cream cheese frosting
8oz cream cheese alternative
2 Tbsp maple
1 tsp lemon (2 drop lemon oil)
1 tsp vanilla
1/4 tsp salt
1/4 tsp cider vinegar
1. Preheat oven to 325F. Cream together coconut butter and coconut sugar; stir in applesauce or crushed pineapple; stir in lemon juice and lemon zest. Add vanilla, salt, pumpkin pie spice and nondairy milk.
2. Mix GF All Purpose Flour with baking powder in a small bowl. Stir slowly into wet ingredients.
3. Add 1 cup carrot, raisins, sunflower seed/pumpkin seed and shredded unsweet coconut.
4. Bake at 325 25 – 30 minutes. Test at 25 minutes with a knife to ensure it comes out clean. Cool completely.
5. Mix frosting ingredients. Frost cooled cake
Amount Per Serving
Total Fat 17.4 g
Saturated Fat 10.8 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 2.3 g
Cholesterol 0.0 mg
Sodium 366.0 mg
Potassium 122.0 mg
Total Carbohydrate 32.9 g
Dietary Fiber 5.0 g
Sugars 13.8 g
Protein 4.4 g
Vitamin A 30.9 %
Vitamin B-12 0.0 %
Vitamin B-6 2.9 %
Vitamin C 4.6 %
Vitamin D 0.0 %
Vitamin E 8.5 %
Calcium 14.0 %
Copper 4.6 %
Folate 2.8 %
Iron 13.2 %
Magnesium 2.3 %
Manganese 16.0 %
Niacin 2.1 %
Pantothenic Acid 2.8 %
Phosphorus 6.3 %
Riboflavin 1.3 %
Selenium 4.1 %
Thiamin 1.4 %
Zinc 2.7 %
Percent Daily Values for carrot bundt cake are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.