Mini Carrot Cake Bundt Cakes
Mini Carrot Cake Bundt Cakes are a delightful twist on the classic carrot cake, combining moistness and flavor with an irresistible presentation. These adorable individual-sized cakes are perfect for any occasion, from gatherings to cozy nights in. With a rich blend of warm spices and sweet, freshly grated carrots topped with creamy frosting, they will impress both novice and experienced bakers alike. Indulge in these charming mini treats that add a touch of sweetness to your day and make every bite an experience to remember.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 8 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini bundt pan.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, oil, and vanilla; mix in grated carrots.
- Fold wet ingredients into dry until just combined (do not overmix).
- Pour batter into prepared bundt pan, filling each cavity two-thirds full.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack before frosting with cream cheese icing.
Nutrition
- Serving Size: 1 mini bundt cake (50g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg