Easy carrot bundt cake

Total Time
1 hr 25 min
15 min
40 min
This streamlined recipe starts with a sugar-free cake mix and zhushes it up with warm spices and fresh carrots. There’s plenty of sweet yogurt glaze on each slice, but you end up using far less than if you were frosting a layer cake.


Cooking spray

4 spray(s)

Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix

12 oz, or similar product (3/4 of a 16 oz package)

Ground cinnamon

2½ tsp

Ground ginger

½ tsp

Canola oil

2 Tbsp


4 item(s), large

Shredded carrots

2 cup(s)

Powdered sugar (confectioner's)

½ cup(s)

Plain fat free Greek yogurt

½ cup(s)

Vanilla extract

½ tsp


  1. Preheat the oven to 325°F. Coat a bundt pan with cooking spray.
  2. In a large bowl, whisk together the cake mix (reserve remaining mix for another use), cinnamon, and ginger. In a medium bowl, whisk together 1 cup water, oil, and eggs. Add water mixture to cake mix mixture; mix until well combined. Stir in the carrots. Pour the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
  3. Cool the cake in the pan for 5 minutes. Loosen the cake from the edges and center of the pan with a thin knife. Carefully invert the cake onto a cooling rack. Cool completely.
  4. In a small bowl, stir together the powdered sugar, yogurt, and vanilla. Drizzle the glaze over the cake. Cut into 16 slices.
  5. Serving size: 1 slice