Mini Carrot Bundt Cakes Recipes
MINI CARROT BUNDT CAKES
Make and share this Mini Carrot Bundt Cakes recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 35m
Yield 6 mini bundt cakes
Number Of Ingredients 12
Steps:
- Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
- Pour into greased mini Bundt pan.
- Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
- Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.
Nutrition Facts : Calories 962, Fat 48.5, SaturatedFat 13.5, Cholesterol 143.7, Sodium 636.1, Carbohydrate 127, Fiber 1.7, Sugar 52.7, Protein 11.5
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- 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. )
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