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Easy Mini Carrot Bundt Cake Recipe

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These Easy Mini Carrot Bundt Cakes are the perfect Easter dessert! The delicious individual cakes are made with finely grated carrots and have a creamy cheesecake frosting, so you just know they’ll be amazing. Top them off with a drizzle of salted caramel and a sprinkle of chopped pecans for a tasty and festive addition to your Easter celebration.

Mini carrot bundt cakes on a white cake plate.
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I love this mini carrot bundt cake recipe because it’s super easy to make – just mix the ingredients, bake, and you’re done! Even beginner bakers can make these mini carrot cakes.

The grated carrots give the mini bundt cakes a moist and rich texture, and the cream cheese frosting adds a creamy and slightly tangy kick.

The caramel drizzle and chopped pecans on top are like the cherry on the cake, making the moist cake extra delicious.

Plus, these mini cakes are perfect for Easter – they’re cute, festive, and guaranteed to impress your family and friends.

These cute little cakes are perfect for any occasion and so is this mini chocolate cake recipe.

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What goes into this recipe

The ingredients needed to make mini carrot bundt cakes.
  • Spice Cake Mix: Starting this easy dessert recipe with a boxed cake mix means that it’s totally hassle-free! While you can go with a carrot cake mix, a spice cake mix is what I prefer to use because it has all of the warm spices it needs without dehydrated carrots. It is the main ingredient in these Carrot Cake Cinnamon Rolls too!
  • Carrots: Finely grated fresh carrots add moisture and sweetness.
  • Eggs: The eggs bind the ingredients together.
  • Vegetable Oil: You can also use a different oil if you prefer.
  • Milk: Use any sort of milk you like for this recipe. Almond milk or soy milk would work just as well as dairy milk.
  • Sour cream: Add tanginess and moisture to the mini carrot cakes.
  • Cream cheese: Forms the base for the creamy frosting.
  • Powdered sugar: Sweetens the cream cheese frosting.
  • Optional Toppings: Salted caramel and chopped pecans are optional but highly recommended!

See recipe card for full information on ingredients and quantities.

Mix-In and Topping Ideas

For extra flair and personalized touches to these mini carrot bundt cakes, consider adding mix-ins or experimenting with various toppings.

You can mix in a handful of raisins, chopped nuts {like walnuts or pecans}, canned pineapple, orange zest or even shredded coconut into the cake batter before baking. All of these flavors will perfectly complement the carrot cake recipe.

As for toppings, besides the suggested salted caramel and chopped pecans, you could try a drizzle of honey or maple syrup for a different sweet taste.

How to Make Mini Carrot bundt Cakes

  1. Combine spice cake mix, grated carrot, eggs, vegetable oil, milk and sour cream in a large mixing bowl.
  2. Use an electric mixer {or stand mixer} on low speed to mix the ingredients together until you have a nice and smooth batter.
Making the carrot cake batter with a cake mix.
  1. Spray each mini bundt pan liberally with nonstick cooking spray. Spoon batter in the pans to fill them ⅔ full. Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
  2. Allow the cakes to cool in the mini bundt cake pan for 10 minutes. Run a knife around the edge of each cake to loosen them {if needed}, then turn them out onto a cooling rack to cool completely.
Filling the mini bundt pan and baking the cakes.
  1. To make the frosting, begin by mixing the cream cheese and butter in a large bowl until it is smooth and creamy.  Once that is achieved, add the powdered sugar and mix until completely incorporated. 
  2. Top each cake with cream cheese frosting.  Drizzle salted caramel and chopped pecans {if desired} on top.  Store in the refrigerator for up to 5 days.
Making the cream cheese frosting and topping the cakes with caramel and pecans.

Expert Tips

  • I grated my carrots by hand because I wanted them to be very fine. You can use pre-shredded carrots from the grocery store if you don’t mind the carrot pieces being on the large side.
  • Don’t skip spraying the mini bundt pan liberally with nonstick spray. This will ensure that you can easily remove them from the pan. 
  • Allow the cakes to cool in the pan for 10 minutes before trying to remove them. If you work too quickly the cakes can easily fall apart.
  • Be sure that the cakes are cooled before adding the homemade cream cheese frosting. Doing this step too soon will melt the frosting and not give you the finished look you are hoping for.

Storing and Freezing

Store: To store these mini carrot bundt cakes, keep them in an airtight container in the refrigerator for up to 5 days. This helps maintain their freshness and prevents them from drying out.

Freeze: If you want to freeze the cakes, wrap them individually in plastic wrap or aluminum foil, and place them in a freezer-safe container. They can be frozen for up to 3 months. Before serving, thaw the cakes in the refrigerator overnight and bring them to room temperature.

Recipe FAQs

Can I make this cake without a mini bundt pan?

Yes! This recipe will also make about 18 cupcakes or you can bake it in a 9×13 baking pan. The bake time for each will need to be adjusted. See the back of the cake mix box for appropriate baking times.

What’s the purpose of sour cream in the carrot cake batter?

Sour cream adds moisture and a subtle tanginess to the cakes, enhancing their texture and flavor.

I love adding it to cake and cookie recipes. Be sure to check out this Peach Cobbler Pound Cake and Oreo Whoopie Pies.

Can I make the cream cheese frosting in advance?

Yes, you can prepare the cream cheese glaze ahead of time and store it in the refrigerator. Before adding it to the cakes, allow the frosting to come to room temperature. This will make it easy to work with.

Can I substitute the vegetable oil with another oil?

Yes, you can use canola oil, melted butter, avocado oil, or coconut oil as a substitute for vegetable oil if you prefer.

Two mini carrot bundt cakes on plates and ready to serve.

Do you love Mini Desserts? Try these recipes…

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Mini carrot bundt cakes on a white cake plate.

Easy Mini Carrot Bundt Cakes

Impress everyone with moist and delicious individual mini carrot bundt cakes with cream cheese frosting.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 24 mini cakes
Calories: 209kcal
5 from 1 vote
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Ingredients

Carrot Cakes

  • 1 box spice cake mix {13.25 ounces}
  • 1 cup carrot {finely grated}
  • 3 large eggs
  • ½ cup vegetable oil
  • ¾ cup milk
  • ¼ cup sour cream

Cream Cheese Frosting

  • 4 ounces cream cheese {softened}
  • 3 Tablespoons butter
  • 1 cup powdered sugar

Toppings {optional}

  • ¼ cup salted caramel
  • ¼ cup pecans {chopped}

Instructions

Carrot Cakes

  • Preheat the oven to 350 degrees.
  • Combine spice cake mix, grated carrot, eggs, vegetable oil, milk and sour cream in a large bowl. Use an electric mixer to mix the ingredients together until you have a nice and smooth batter.
  • Spray each of the mini bundt pans liberally with nonstick cooking spray. Fill the pans ⅔ full. Bake for 12-15 minutes or until a toothpick inserted in the center of the cakes comes out with only a few crumbs.
  • Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake to loosen them {if needed}, then turn them out onto a cooling rack to cool completely.

Cream Cheese Frosting

  • Combine cream cheese and butter, mix with a hand mixer until smooth.  Add powdered sugar and mix until completely incorporated. 

Assembly

  • Top each cooled cake with frosting.  Drizzle salted caramel and chopped pecans {if desired}.  Store in the refrigerator for up to 5 days.

Notes

    • I grated my carrots by hand because I wanted them to be very fine, but you can also use pre-shredded carrots if you don’t mind the carrot pieces being on the large side.
    • Wait until the cakes have completely cooled before adding the frosting or it will melt into the cake. 
    • The mini bundt cakes can be stored in the refrigerator in an airtight container for up to 5 days. 
  •  

Nutrition

Serving: 1mini cake | Calories: 209kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 187mg | Potassium: 135mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1026IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1mg
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