Spiced Mini Carrot Bundt Cakes
Servings 6 4" bundt cakes
How fun are these mini carrot bundt cakes? They are so moist, full of veggies, and topped with a sweet and tangy cream cheese glaze.
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
Buttermilk Substitutions: Combine equal parts Greek yogurt and milk. Or, add a teaspoon of lemon juice to a glass of milk and let it site and curdle for 10 minutes.
Modification Ideas:
- 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!
Serving: 0.5cake, no glaze | Calories: 220kcal
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