Deliciously bite-sized Carrot Mini Bundt Cakes make the perfect Easter dessert. Moist carrot cake with hints of cinnamon and ginger are topped with a decadent cream cheese frosting. A fun alternative to full size carrot cake, carrot bundt cake, carrot sheet cake or carrot cake cupcakes, everyone loves these adorable mini bundt treats!
Carrot Cake is a must have Easter dessert in our family, and this year I’m shaking things up with these oh so cute mini bundt cakes. Everyone gets their own mini carrot cake… maybe even two if they play their cards right!
To make these petite sweets, I used this fun mint colored mini-bundt pan. It’s almost as cute as the mini-bundts themselves. The individual cakes work out to be about the size of your average cupcake. And don’t worry, the mini-bundt pan isn’t required for this recipe, you can use a cupcake pan as well.
How To Make Mini Bundt Cakes
These cute little cakes are simple to make and use common ingredients. To make the cakes you’ll need eggs, oil, brown sugar, granulated sugar, vanilla, flour, baking powder, cinnamon, salt, baking soda, ginger and of course, carrots!
Steps To Take
These mini bundt cakes are very simple to make and come together quickly.
- Start by preheating your oven, then greasing and flouring your mini bundt pan. I highly recommend this baking spray. If you spray your pans well, you should have no problems with the mini cakes coming out.
- Eggs, oil, sugars and vanilla are combined. In a separate bowl the dry ingredients are combined, then the carrots are added.
- The dry mixture and wet mixture are combined.
- Mini bundt pans are filled approximately 2/3 of the way full. Don’t over fill or they will run over.
- Bake and then let cool.
- Frosting ingredients are combined, then added to the top of the cakes.
- If you want to firm up the frosting for piping, you may want to add more icing sugar or allow it to sit in the fridge for about ½ an hour.
- If desired, cakes can be garnished with nuts and or carrot shavings.
Questions & Answers
How do you store mini-bundt cakes? These will keep for 3-4 days in the fridge. They should be refrigerated because of the cream cheese frosting. If you have not added the frosting they may be stored at room temperature. Just be sure to put them in an airtight container.
Can I make this without a mini bundt pan? Absolutely, this recipe will make approximately 18 standard sized cupcakes or one 9×13″ cake. Baking time will need to be increased.
Can I add nuts or raisins? Yes, go ahead and add up to a cup of nuts (chopped walnuts are especially good here) and ½ cup of raisins.
Are these muffins too dry without the frosting? No, they are a lovely moist texture. The frosting is just a bonus!
I don’t have any maple syrup. What else could I use in the frosting? You could replace it with vanilla.
Can I just use pre-shredded carrots? It is really preferable to shred the carrots yourself as that way they are fresh, moist, and also grated fine. Pre-shredded carrots tend to be too large and dry to incorporate well.
More Great Easter Desserts To Try
- Carrot Cake Recipe – this is hands down one of my all time favorite desserts. The texture, flavor and cream cheese frosting are all incredible.
- Chocolate Malt Ball Cake – if you love those chocolate malt ball eggs, this cake is for you.
- Carrot Cake Cookies – everything you love about carrot cake, in cookie form!
- Coconut Cream Cupcakes – can’t decide between cake or pie? Have them both with these easy cupcakes.
- Macaroons – dreamy, creamy and packed with coconut flavor.
- Lemon Bundt Cake – this quick cake makes a fantastic spring dessert.
- Easter Cupcakes – delicious homemade vanilla cupcakes, dressed up for Easter.
- Flower Pot Pudding Dirt Cups – these are a huge hit with the kids.
- Carrot Cake Cupcakes – based off my amazing carrot cake, but in cupcake form.
- Birds Nest Cookies – such a fun way to dress up cookies for Easter.
Carrot Mini Bundt Cakes
- Mini Bundt Cake Pan
- 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
- 1 8oz 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
- 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.
- 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)