Mini Carrot Cakes Recipe
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Deliciously bite-sized Carrot Mini Bundt Cakes make the perfect Easter dessert.
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Moist carrot cake with hints of cinnamon and ginger are topped with a decadent cream cheese frosting.
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Eggs Vegetable Oil Brown Sugar Granulated Sugar Vanilla Extract
INGREDIENTS
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Start by preheating your oven, then greasing and flouring your mini bundt pan. Eggs, oil, sugars and vanilla are combined.
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In a separate bowl the dry ingredients are combined, then the carrots are added.
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The dry mixture and wet mixture are combined.
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Mini bundt pans are filled approximately 2/3 of the way full. Don’t over fill or they will run over.
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