PSA >> Mother’s Day is so close, and these little mini carrot bundt cakes are the perfect treat for that special mom in your life!! Loaded with shredded carrot and walnuts plus all the best baking spices and topped with my favorite cream cheese frosting… no mom will be able to resist. Plus, aren’t they the cutest?

Also, Mini Carrot Bundt Cakes are perfect for the holidays and can be enjoyed with the whole family or friends.

Ingredients

For the Mini Carrot Bundt Cakes:

3 large eggs (room temperature) – Helps bind the ingredients together.
1 cup vegetable oil – This makes the cakes so soft.
¾ cup packed brown sugar – Adds a caramel-like sweetness.
¾ cup granulated white sugar – Balances sweetness.
1 tsp vanilla extract – Brings out the flavors in the cake.
2 cups all-purpose flour – The base of the cake.
2 tsp baking powder – Helps the cakes rise.
2 tsp ground cinnamon – Adds warmth.
½ tsp ground nutmeg – Enhances the cake’s flavor.
½ tsp salt – Balances sweetness.
½ tsp baking soda – Works with baking powder for a perfect cake.
¼ tsp ground ginger – Adds more spice.
2 cups shredded carrots – The star ingredient that adds sweetness.
1 cup chopped walnuts – Adds crunch flavor.

For the Cream Cheese Frosting:

1 (8 oz) package cream cheese – This creates a creamy frosting.
½ cup butter (1 stick, room temperature) – Helps smooth out the frosting.
2 cups powdered sugar – Sweetens the frosting.
3 tbsp pure maple syrup – Adds natural sweetness.
1 tsp vanilla extract – Enhances the frosting flavor.
½ tsp salt – Balances the sweetness.

How to Make Mini Carrot Bundt Cakes?

Step 1:

Preheat the oven to 350F. Coat mini bundt pans or mold with cooking spray.

Step 2:

In a large mixing bowl, whisk together eggs, veg oil, sugars, and vanilla until smooth.

Step 3:

In another mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, baking soda, and ginger until well combined.

Step 4:

Fold dry mixture from step 3 into the wet ingredients from step 2 using a rubber spatula until totally incorporated then mix in the carrots and walnuts until well combined.

Step 5:

Fill the mini bundt pans ⅔ full with batter then bake in the oven for 20-27 minutes or until golden brown and a toothpick inserted comes out clean (the bundt cakes should spring back when you touch lightly with your finger). Repeat with remaining batter. Allow cakes to cool completely before frosting.

Step 6:

While the cakes bake, make your cream cheese frosting: In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl and an electric whisk), beat together cream cheese and butter until smooth. Add in the powdered sugar, maple syrup, vanilla, and salt then and mix until fully incorporated and fluffy, about 2-3 minutes. Pipe the frosting onto cooled mini bundt cakes however you’d like then top with extra chopped walnuts and serve.

Kitchen Equipment Needed

Mini bundt cake pan/mold
Cooking spray
Large mixing bowls
Whisk
Rubber spatula
Stand mixer or electric hand mixer
Cooling rack
Piping bag (optional)

What to Enjoy with Mini Carrot Bundt Cakes?

You can pair your Mini Carrot Bundt Cakes with a scoop of vanilla ice cream or have them with some berries or sliced oranges, I always enjoy them with a cup of smoothies, sometimes an avocado one, sometimes Strawberry Mango Pineapple, and so on. Also, a hot cup of cinnamon tea or creamy coffee is a nice option, and a sprinkle of powdered sugar or a drizzle of cream cheese frosting will make these cakes tastier for sure.

FAQ

What is this Mini Carrot Bundt Cakes recipe made of?

Mini Carrot Bundt Cakes are made with flour, eggs, vegetable oil, sugars, carrots, spices, and walnuts and are topped with cream cheese frosting.

Can I make this without walnuts?

Yes, you can leave out the walnuts.

How do I store these cakes?

Store them in an airtight container in the fridge for up to 5 days.

Can I freeze these cakes?

Yes, freeze unfrosted cakes in an airtight container for up to 2 months.

Can I make this recipe as a full-size bundt cake?

Yes, bake at 350°F for about 50-60 minutes.

How do I make the frosting thicker?

Add more powdered sugar, ¼ cup at a time, until you have what you want.

What if I don’t have a mini bundt pan?

You can use a muffin tin.

Can I add pineapple to the batter?

Yes. Add ½ cup of crushed pineapple.

How do I make the frosting less sweet?

Reduce the powdered sugar and add a little extra cream cheese.

What spices can I add for more flavor?

Try adding a pinch of cloves or allspice.

Can I make this gluten-free?

Yes, 1:1 gluten-free flour blend in place of all-purpose flour will do the work.