How fun are these mini carrot bundt cakes? They are incredibly moist, cook faster than a regular bundt cake, and are topped with a sweet and tangy cream cheese glaze. Yes, you can be a cake lover and a veggie lover at the same time.
The Best Carrot Bundt Cake
Happy New Years friends! Does anyone out there have a goal to eat more vegetables? It’s only fitting to start the year off with a recipe that has veggies in it right? Therefore, today I’m sharing these mini carrot bundt cakes! Mini because another goal is to eat smaller desserts….right? 😉
My main goal this year, diet-talk aside, is to really dive in to this blog and work hard to grow it. That means more baking, recipe testing, writing, learning about photography, and working as hard as I can to achieve my goals! I took it easy this past week to spend time with my family, but now I’m super excited to really dive into it.
This recipe is one that I’m eager to share, as carrot cake is definitely on my list of top three favorite cakes. It’s moist, tender, and spiced to perfection. If you’re looking a fun variation on carrot cake, then look no further than this recipe! Just don’t forget the cream cheese glaze on top–it makes these just perfect.
Ingredients for Carrot Cake
First things first, for this recipe you will need a mini fluted cake pan. I used this one here from Fat Daddios that I found on sale at Homegoods. It has six cavities that measure 4″ each.
As a result, this recipe makes for 6 mini cakes.
If you do not have a fluted cake pan, then these also bake really well into cupcakes or a 9″x9″ square pan.
In terms of ingredients, you will need:
- Shredded Carrots: I used around 2 ½ large carrots–make sure to peel the carrots before grating them.
- All-Purpose Flour
- Spices: Ground cinnamon, ground nutmeg, and ground ginger–these are what give carrot cake the warm flavors that make it so good.
- A neutral oil, such as vegetable oil or avocado oil. I love baking with avocado oil since it’s rich in healthy fats.
- Large eggs, at room temperature.
- Buttermilk–if you do not have buttermilk, then you can combine equal parts plain Greek yogurt and milk. Alternatively, you can add a teaspoon of lemon juice to a glass of milk and let it curdle for ten minutes.
- Vanilla Extract
- Granulated Sugar
- Light Brown Sugar
- Baking Soda
- Baking Powder
- Chopped Pecans: just an option! I like the nutty flavor and texture they add.
- For the glaze: cream cheese, unsalted butter, powdered sugar, milk, and vanilla.
- Optional: as you can see from the pictures, I added a dollop of cream cheese frosting on top of these in addition to glaze. I share my recipe for a spiced cream cheese frosting in this Gingerbread Pumpkin Cupcake recipe.
How to Make Mini Carrot Bundt Cakes
Step 1: Combine the dry ingredients in a medium bowl. This includes the flour and all the rising agents and spices.
Step 2: Whisk the sugars, oil, eggs, and vanilla together in a separate bowl until they are smooth.
Step 3: Alternate adding flour and buttermilk into the wet ingredients. Start by beating in half of the flour mixture, followed by all of the buttermilk, and then lastly the remaining flour. Make sure to beat the batter until the flour is just combined–no more and no less. Try to avoid over-mixing, as this will result in a tough and chewy cake.
Step 4: Fold in the grated carrots and chopped pecans if you are using them.
Step 5: Divide the batter into a well-greased mini cake pan. Bake for 18-20 minutes, or until the cakes are just set. Once you remove the cakes from the oven, it is very important that you let them cool for 10 minutes in the pan first before removing them.
Step 6: Make the glaze by first beating softened butter and cream cheese together, similar to making a cream cheese frosting. Then add powdered sugar, milk, and vanilla and whisk until it is smooth and drizzle-able.
Step 7: Drizzle the glaze onto the cooled cakes and enjoy!
How to Store Leftover Carrot Cake
Wrap leftover cake and store it in the fridge for up to 4 days. Do not leave the cake out at room temperature, as the fresh carrots are prone to grow mold.
If freezing, do not ice the cakes. Tightly wrap the naked cakes and keep them in the freeze for up to 2-3 months. When you’re ready to eat, let them thaw overnight in the fridge.
Did You Make This Recipe?
If so, I’d love to hear from you! Feel free to leave a comment and/or rating. Or, take a picture and share it with me on Instagram at @toppedwithhoney. Looking forward to seeing your decadent carrot cakes!
Spiced Mini Carrot Bundt Cakes
Equipment
- 6-well mini bundt cake pan
Ingredients
Carrot Cake – Dry Ingredients
- 1½ cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp kosher salt
Carrot Cake – Wet Ingredients
- ½ cup vegetable or avocado oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, at room temperature
- 1½ tsp vanilla extract
- 1½ cup shredded carrots
- ⅔ cup buttermilk
- ½ cup chopped pecans
Cream Cheese Glaze
- 2 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ¾ cup powdered sugar
- 2-3 tsp milk
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F and liberally grease the 6-well bundt cake pan.
- In a medium sized bowl, combine the dry ingredients including flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well blended. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and creamy.
- Add half of the flour mixture into your wet ingredients and beat to combine, followed by the buttermilk and then the remaining flour. Make sure to whisk the batter only until the flour is just combined–do not over-mix. Gently fold in the carrots and pecans with a flexible rubber spatula.
- Divide the batter evenly between the cups of the bundt pan, filling them to around halfway full (but no more than ⅔ full). My individual cake wells were 4" wide and I filled each with ½ cup of batter. Bake for 18-20 minutes, or until the cakes are set and a toothpick comes out clean.
- Let the cakes cool for 10 minutes in the pans before turning them over, removing, and letting them cool completely on wire racks.
- To make the glaze, make sure that your cream cheese and butter and both very soft and at room temperature. Then, beat the two together with a pinch of salt until combined. Add the powdered sugar, milk, and vanilla and continue beating until smooth. Add more milk if needed to help achieve a thick but drizzle-able consistency.
- Drizzle the glaze over the cooled bundt cakes. Enjoy!
Notes
- Add some raisins or shaved coconut to the batter for extra texture and flavor
- Add 1-2 teaspoons of orange zest to the batter
- Bake into cupcakes!
Love,
Rools
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