Mini Carrot Cakes Recipe

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.

Eggs Vegetable Oil Brown Sugar Granulated Sugar Vanilla Extract

INGREDIENTS

Start by preheating your oven, then greasing and flouring your mini bundt pan. 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.

Give this recipe a try! Tap the link for the full recipe details.