Weight Watchers Carrot Bundt Cake
This Weight Watchers Carrot Bundt Cake combines freshly grated carrots, warm cinnamon, and vanilla in a soft, homemade cake with a beautiful Bundt shape. Measured amounts of oil and sugar, along with unsweetened applesauce, help balance moisture and flavor without removing the ingredients that make carrot cake enjoyable. Slice it into 12 portions to make serving sizes easier to manage and tracking more consistent. Serve it plain or add a light, measured glaze for a classic carrot-cake finish.
Ingredients
- 2 cups all-purpose flour
- 2 cups finely grated carrots
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- ⅓ cup neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Baking spray or a little oil for greasing the Bundt pan
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a standard 10- to 12-cup Bundt pan, including the center tube and grooves.
- Wash, peel, and finely grate the carrots. Measure 2 cups after grating.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs and sugar. Add the applesauce, oil, and vanilla, and mix until combined.
- Stir the grated carrots into the wet mixture.
- Add the dry ingredients in two additions. Fold gently until no visible dry flour remains; avoid overmixing.
- Transfer the batter to the prepared Bundt pan and spread it evenly.
- Bake for 35–45 minutes, checking from about 35 minutes onward. The cake is ready when the top springs back gently and a toothpick inserted into the thickest section comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes. Carefully invert it onto a cooling rack or serving plate.
- Cool completely before slicing into 12 portions. Serve plain or with a measured optional topping.