• Preheat your oven to 350. Double prep your bundt pan for nonstick.
• In a medium mixing bowl, use a whisk to blend together the flour, baking soda, baking powder, cinnamon, and nutmeg.
• Next, in a mixing bowl, beat together the sugar alternative with the oil until combined. Then mix in the the eggs, buttermilk, and the vanilla extract.
• Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then use a rubber spatula or similar item to fold in the carrots and the walnuts.
• Transfer the ingredients to your prepared bundt pan and then gently tap the bottom of the pan on your countertop a couple of times to even distribute it.
• Bake the cake until a toothpick comes out clean from the center of the sides of the cake and the cake (about 45-50 minutes).
• Let the cake cool for about ten minutes before transferring it to a cooling rack to fully cool before adding the icing.

For the cream cheese icing glaze.

• To make the icing, start by beating the cream cheese until smooth and creamy. Then stir in the sugar free powdered sugar and milk , making adjustments in the ingredients as needed for texture. to make the icing.
• When the cake has completely cooled carefully pour or drizzle the cream cheese icing on top and then top that with optional chopped nuts.