Mini Carrot Bundt Cakes with Cream Cheese Frosting
Mini Carrot Bundt Cakes are perfectly moist without being overly soft, packed with real carrots, crushed pineapple, and toasted pecans. The crowning glory is the thick, bakery-style cream cheese frosting swirled on top that holds its shape beautifully.
Servings: 18 mini bundt cakes
Calories: 276kcal
Equipment
- Large and medium mixing bowls
- Electric Mixer
- Silicone or wooden spoon
- 2 tablespoon scoop
- Nordic Ware Brownie Bundt Pan
- Wire Rack
- Flared Brioche Standard Muffin Wrappers
- Pastry bag wtih 4B star tip
Ingredients
Mini Carrot Bundt Cakes
- ¼ cup (2 ounces, 57grams, ½ stick) unsalted butter, room temperature
- 2 Tablespoons (1 ounce, 28 grams) vegetable oil (See Tip 1)
- ½ cup (3.5 ounces, 99 grams) granulated sugar
- ¼ cup (1.88 ounces, 53 grams) light brown sugar, packed (See Tip 2)
- 2 large eggs, room temperature
- ¼ cup (2 ounces, 57 grams) milk
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1½ teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 cup (5 ounces, 142 grams) all-purpose flour (See Tips 2 and 3)
- 1 ½ cups (6 ounces, 170 grams( finely grated carrots (See Tip 4)
- ½ of 8-ounce can crushed pineapple, drained (See Tip 5)
- ½ cup (2 ounces, 57 grams) toasted pecan pieces (See Tip 6)
Cream Cheese Frosting
- 8 ounces (227 grams cream cheese) room temperature
- ¼ cup (2 ounces, 57 grams, ½ stick) unsalted butter, room temperature
- 3 cups (12 ounces, 340 grams) confectioners' sugar (See Tips 2 and 7)
- 1½ teaspoons clear vanilla extract (See Tip 8)
- Pinch of fine sea salt
Instructions
Mini Carrot Bundt Cakes
- Preheat oven to 350°F. Spray the Nordic Ware Brownie Bundt pan with nonstick spray. (See Tip 9)
- In a large bowl, beat together the butter, granulated sugar, brown sugar and oil. Add the eggs and milk; continue beating. Add the baking soda, salt, cinnamon, nutmeg, vanilla, and lemon juice. Beat until all ingredients are well incorporated.
- Add the flour; beat on low just until flour is incorporated. Add the grated carrots, pineapple, and pecans. Stir just until combined.
- Fill the cavities of the mini bundt pan ¾ full, using a 2-tablespoon scoop. Bake in a preheated 350°F oven for 16 to 18 minutes or until the center springs back when lightly touched. Remove from oven. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the room temperature cream cheese and butter in a medium bowl until smooth. Add confectioners' sugar ½ cup at a time, beating after each addition. Add the vanilla extract and salt; beat until combined. (See Tip 10)
- Frost with cream cheese frosting using a 4B star tip. (See Tip 11)
- Yield: 18 Mini Carrot Bundt Cakes (See Tip 12)
Video
Notes
- I used Canola oil, but you can use any neutral-tasting vegetable oil here. I wouldn't, however, use olive oil because it's not a neutral-tasting oil.
- Weigh your ingredients for best results.
- I used Gold Medal Blue flour because of its lower protein level. However, regular all-purpose flour can also be used.
- I used my food processor with the fine grating disk to grate the carrots.
- I measured out 4 ounces or half a cup of crushed pineapple and then drained it in a wire mesh strainer. I ended up with around ¼ cup of crushed pineapple or 2 ounces drained.
- Toasting the pecans significantly improves their flavor. Bake in a single layer in a preheated 350°F oven for about 8 minutes. Watch carefully to ensure that the pecans don't burn.
- May need more or less confectioners' sugar to achieve the perfect piping consistency.
- I used clear vanilla extract to help minimize the discoloration of the icing. However, regular vanilla extract also works well.
- Bak-Klene ZT All Purpose Release Spray is my absolute favorite nonstick spray. It's similar to Baker's Joy and has never failed me. I purchased it online from Amazon.com
- If the frosting is too thick, add a small amount of milk (about 1 teaspoon), beating until the frosting is smooth and creamy. If the frosting is too thin, add additional confectioners' sugar until the desired consistency is achieved.
- The 4B star tip produces the characteristic swirl of the frosting. I've tried the 1M tip, and the frosting ridges were too far apart.
- Because of the cream cheese in the frosting, the mini carrot bundt cakes should be refrigerated.
Nutrition
Calories: 276kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 183mg | Potassium: 92mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2144IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
