Gluten free, sugar free, carrot Bundt cake

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The Roadside P… on 27 Dec 2025 at 14:15
Carrot Bundt pan

Featuring un-blanched ground almonds, and monk fruit sugar.

The slice

Please share the recipe. I am always looking for GF and SF recipes. 

I recently discovered a new sweetener that is great for cakes and softer baked goods called Indulge by SweetLeaf. It has allulose,inulin and stevia leaf extract and monk fruit extract. I used the granular version and it is a cup-4-cup measure for regular sugar. No dextrose or mannitol, or erythritol. It is costly, though, as most of the non-nutritive sweeteners are. It would be great for a cake. I used it for sugar cookies and they tend to be soft (allulose tends to attract moisture).I was able to crisp them up a bit by putting them in a low oven and drying them out. 

 

The Ammonium Bicarbonate is what commercial bakeries use. We use it exclusively for biscotti to get the perfect crisp. 

It’s subbed equally for the called for baking soda in a recipe. c

So, here is the downlow. I did not realize this was a passover formula with no chemical Leavening. That being said, the end result tuned out very well. I will Revisit this adding both baking soda and powder. Additionally I will spend more time Aerating the egg whites. Once I am happy with the lift I will share my new and improved formula here. 

 Regarding the sweetener, I use any brand that has only these two ingredients. What are the issues with Erythritol? Should I be avoiding it? Thanks. The link to the original formula is attached.

I used powdered monk fruit sugar for the frosting, and granulated in the cake. I was very happy with the not overly sweet results. The frosting was pleasingly cold on my tongue. If that makes sense.

Flourless passover Bundt cake

Label

but yes there are potential problems with Erythritol. If you can find Monk Fruit ONLY that’s found to be fine or use Stevia with it otherwise they are cutting the monk fruit and charging high prices for a possibly  dangerous product combination. 
 

The "best" erythritol depends on your needs, with popular brands like NOW Foods and So Nourished offering pure options, while blends with Monk Fruit (like Lakanto) offer better taste by masking erythritol's cooling effect and slight aftertaste, but be aware of recent research linking high erythritol intake to potential clotting risks, leading many to favor whole foods or stevia. 

 

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Well that explains the cool sensation on my tongue. LOL. I will try and find a single ingredient monk fruit sugar product. Thank you! I edited the original post . Adding that observation.

I looked it up and was concerned that you might not be using the “ pure “ substance. Very worrisome side effect  with the adulterated product especially if a person has other health issues , Diabetes would be a big concern in conjunction with blood clotting . 🙏

My A1C is back in the normal range 5.3. that being said, I will find a pure monk fruit product. Thanks for the information. 

The refined, pure product from stevia leaves or monk fruit is so sweet in tiny quantities that it is extremely difficult or impossible for a home baker to work with. That is why they must add it to a bulking agent that home cooks can measure. The problem is that the bulking agents have their own issues. These agents could be maltodextrin, glucose, dextrose, inulin, any of the -oses (lactose, allulose, sucrose), mannitol, erythritol, xylitol and on and on. Erythritol was everyone's favorite until recently when testing showed some possible issues for people who eat it multiple times a day. Allulose is rising to preference but it does come with a few issues as to how the baked goods turn out. As I mentioned, it is hydrophilic so the baked goods tend to be moist. Great for cakes but not so great for cookies. Lankato makes an allulose/monk fruit product but it is a little difficult to find where I am. The erythritol product is prevalent. All the products are costly. 

I have found moist, denser cakes are particularly forgiving when it comes to using GF flours and Sugar Free options that are volumetrically 1-to-1 substitute. If you have a favorite carrot cake recipe, try just subbing the flours and sweetener out and see how you like the final product. Might work just fine.