Desserts

Mini Bundt Carrot Cakes

Festive and fun! These adorable mini bundt carrot cakes are packed with warm spices and loads of fresh carrots. Buttermilk and avocado oil are added for incredible moisture and tenderness. Makes the perfect individual desserts for your Easter celebration.

Spring has sprung! In southern cal, anyways. With record rainfall mixed in with a few sunny days, we are getting super blooms everywhere. Poppy flowers (the state flower) and wildflowers blanket the rolling hills around us. It’s so breathtaking!

Anyhoo, these cute little bundt carrot cakes are my first spring recipe. So colorful, bright, and festive! They are quick to make, so skip the boxed cake mix! So what’s great about this recipe, you ask? It’s not overly sweet and dense; instead, it’s light and tender. AND… there is no pineapple. I love the fruit, just not in my cakes.

I usually make a fancy carrot cake for Easter, but I wanted to switch it up this year. Out with the fancy, in with the fun! Mini bundt cakes are super versatile, too. They make great individual desserts and are also great for entertaining or gift-giving.

Happy (almost) spring!

Ingredients, Notes, And Substitutions

Ingredients for mini bundt carrot cakes

Carrots ~ Freshly shredded! Stay away from the pre-packaged shredded; they are dry and lack moisture.

Buttermilk ~ I use buttermilk in just about every cake recipe. It creates a softer texture and adds moisture. Check the notes in the recipe card below to DIY buttermilk. Super easy!

Brown & white sugar ~ Oops, it didn’t make it in the picture! I’m not a food chemist, but I find the combo creates a perfect texture. You can use all white.

Avocado oil ~ If you add fat, why not make it healthy? Or vegetable oil

Sour cream ~ Another great moisture booster without thinning the batter. You can substitute Greek yogurt.

Eggs ~ A binder and add structure.

Flour ~ All-purpose flour. I have not tried this recipe with alternate flour.

Spices ~ Cinnamon, ginger, and nutmeg. Add more or less depending on your spice preference. Allspice is a great substitute.

Decorations ~ Be as creative with these mini bundt carrot cakes as you (or your kiddos) want. It’s endless choices with all the easter chocolate and candy out there. If you can find edible grass, you’ll definitely want to use it!

Demonstration for frosting the mini bundt carrot cakes

Make Ahead And Storage

Cook and cool the cakes.

  • To Refrigerate ~ Wrap them individually in plastic wrap, unfrosted. Refrigerate for up to two days. Frost and decorate straight from the refrigerator.
  • To freeze ~ Wrap each in plastic and aluminum foil to keep them fresh. Place a container or plastic bag, and freeze for up to three months. Allow them to defrost slightly before frosting and decorating.
  • You can also make the cakes frosted and decorated the day before. Store in the refrigerator. They are best enjoyed at room temperature. Refrigerate any leftovers. Because the frosting is dairy-based, it should not sit out at room temperature for more than 2 hours. The frosting will harden, so allow it to soften slightly before decorating.

How To Make Mini Bundt Carrot Cake

Here is a quick rundown. You can grab the recipe card’s full ingredient list and instructions below.

Preheat an oven to 350 degrees F, and coat a mini bundt cake pan with non-stick cooking spray.

Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a mixing bowl. Whisk until combined. Mix eggs, buttermilk, avocado oil, and vanilla in a large mixing bowl. Slowly add the flour mixture to the egg mixture using an electric mixer or whisk. Don’t over-mix.

Add the chopped walnuts and shredded carrots and stir. Divide half the batter into prepared cake pans and bake at 350 degrees F. Cool completely. Frost with cream cheese frosting and decorate. Store in the refrigerator or at room temperature for up to 2 hours. These cakes are best at room temperature.

Decorated mini bundt carrot cake on a plate with a platter of them in background.
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Mini Bundt Carrot Cakes


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  • Author: Teri Wallingford
  • Total Time: 45 minutes
  • Yield: 12 1x

Description

Festive and fun! These adorable mini bundt carrot cakes are packed with warm spices and loads of fresh carrots. Buttermilk and avocado oil are added for incredible moisture and tenderness. Makes the perfect individual desserts for your Easter celebration.


Ingredients

Units Scale

For the cakes

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 3/4 cup avocado oil or vegetable oil
  • 2 cups granulated sugar
  • 3/4 cup buttermilk
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups fresh, finely grated carrots
  • 1 cup chopped walnuts

For the cream cheese frosting

  • 8 ounces (1 cup) cream cheese, softened
  • 6 ounces (1/2 cup) unsalted butter softened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • Assorted Easter candy and edible grass for decorating.


Instructions

For the cakes

  1. Preheat an oven to 350 degrees F, and coat a mini bundt cake pan with non-stick cooking spray. Peel and grate the carrots. Set aside.
  2. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a mixing bowl. Whisk until combined.
  3. In a separate large mixing bowl, add the sugar, eggs, buttermilk, avocado oil, and vanilla. Beat on low speed with an electric mixer until thoroughly combined. Slowly add the flour mixture to the egg and beat on low until smooth. Don’t over-mix.
  4. Add the chopped walnuts and grated carrots and stir. Divide the batter into prepared cake pans and bake at 350 degrees F for 20 to 25 minutes, or until a toothpick inserted comes out clean. Cool in pan, then remove and transfer to a wire rack to cool completely.
  5. Frost with cream cheese frosting and decorate. Get creative! Store in the refrigerator or at room temperature for up to 2 hours. These cakes are best at room temperature.

For the cream cheese frosting

  1. Combine the cream cheese and butter in a large mixing bowl. Beat on low speed until they mostly combined. Add the vanilla, increase the speed to high, and beat until well combined. Add the powdered sugar 1 cup at a time, and continue beating on high until there are no lumps and the mixture is thick and smooth.
  2. Frost the cooled cakes as desired, or place the frosting in the refrigerator until ready to use. Because the frosting is dairy-based, it should not sit out at room temperature for more than 2 hours. The frosting will harden, so allow it to soften slightly before decorating.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

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