4.9 from 57 votes
Carrot Mini Bundt Cakes
Moist carrot cake with hints of cinnamon and ginger are topped with a decadent cream cheese frosting.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 24 Mini Bundt Cakes
Course:
Dessert
Cuisine:
American
Ingredients
- 3 large eggs
- 3/4 cup vegetable oil
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 2 cups finely grated carrots
- Optional: chopped pecans, walnuts or raisins
Frosting
- 1 oz package cream cheese use the brick style, not the tub spread
- 1/2 cup salted butter, softened
- 2 cups powdered sugar
- 3 tbsp pure maple syrup vanilla can also be used, approx. 1-2 tsp
Instructions
- Preheat your oven to 350 degrees F. Grease and flour mini bundt pans. I prefer to use this baking spray, it’s easy and my cakes always come loose easily!
- In a large mixing bowl, use a whisk to stir together eggs, oil, brown sugar, sugar, and vanilla. Set this bowl aside.
- In a medium mixing bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, and ginger. Stir in the carrots.
- Add this dry mixture to the ingredients in the large mixing bowl. Stir until it is well blended.Fill the mini bundt pans ⅔ full. (You may fill them a little more if you still have some batter left, but so not fill more than ¾ of the way full or they will spill over. )
- Bake for 15 to 20 minutes. The bundt cakes will spring bake when you touch lightly. When you remove them from the oven, place them on cooling racks. Allow to sit for 5 minutes before removing cakes from pans and cooling completely before frosting.
Cup of Yum
Frosting
- To make the frosting, cream together the cream cheese and butter. Beat until smooth. Add 2 cups of icing sugar and mix until incorporated. Then add the maple syrup and the rest of the icing sugar. Beat until completely mixed. The frosting will be thick and cream at this point, perfect for piping on or even spreading on with a butter knife. If you prefer to drizzle your frosting on like a glaze, add maple syrup a teaspoon at a time to thin it out. (or you can add milk a tablespoon at a time if you don’t want an overly maple flavor in your frosting)
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
124mg
(5%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
1935IU
(39%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Mini Bundt Cakes
Amount Per Serving
Calories
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 124mg | 5% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1935IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.