PSA >> Mother’s Day is this Sunday 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?!?! 😍😍
Mini carrot bundt cake recipe:
mini carrot bundt cakes
Ingredients
for the mini carrot bundt cakes:
- mini bundt cake pan/mold
- cooking spray
- 3 large eggs at room temp
- 1 cup vegetable oil
- 3/4 cup packed brown sugar
- 3/4 cup granulated white sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps baking powder
- 2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 2 cups shredded or grated carrots
- 1 cup chopped walnuts + more for garnish
for the cream cheese frosting:
- 1 8oz package cream cheese
- 1 stick (½ cup) butter at room temp
- 2 cups powdered sugar
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350F. Coat mini bundt pans or mold with cooking spray.
- In a large mixing bowl, whisk together eggs, veg oil, sugars, and vanilla until smooth.
- In another mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, baking soda, and ginger until well combined.
- 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.
- 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.
- 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 🙂
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your mini carrot bundt cakes in action. Byyyeeee!
xx ab
p.s. more dessert recipes here!