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Mini carrot bundt cakes on a white cake plate.
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5 from 1 vote

Easy Mini Carrot Bundt Cakes

Impress everyone with moist and delicious individual mini carrot bundt cakes with cream cheese frosting.
Prep Time15 minutes
Cook Time15 minutes
Cooling Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24 mini cakes
Calories: 209kcal

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. 
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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