Cake, Dessert

Mini Carrot Bundt Cakes

These mini bundt cakes are adorable and make the perfect treat for Easter! This is the best carrot cake recipe we have ever had and makes the most delicious, flavorful, and moist cake!

We couldn’t be happier to share this recipe with you today! We were thinking about what recipe we wanted to share for Easter which is coming up, and carrot cake immediately came to mind!

So, what makes this carrot cake so special? There are a number of spices in these cute little cakes including cinnamon, nutmeg, and allspice which give this cake SO much flavor!! Seriously, the cake batter smells heavenly!!

These mini bundts are also perfectly moist! Nobody likes a dry carrot cake, so we made sure that our recipe made super moist cakes!

Our recipe for carrot cake is amazing because not only does it make the best cake, but is also unbelievably easy to make! Seriously, this may be one of our easiest recipes yet and can be made in just minutes!

Brown Butter Cream Cheese Frosting!!

Now, let’s talk about the important part here–that frosting!! Naturally, we had to pair a cream cheese frosting with our carrot cake, but we decided to add a little twist on the classic! The secret ingredient? Brown butter! Oh yes, we said it! Brown butter cream cheese frosting may be the best idea we’ve had yet–trust us, you’ll never want plain cream cheese frosting again!

Brown butter adds so much flavor and a whole new depth to the frosting! All it takes to make brown butter is a few minutes heating the butter over a skillet. The trick is to watch it like a hawk, because it can go from perfectly browned butter to burnt!

Seriously, this brown butter frosting is the BEST way to top off these mini bundt cakes!

Easter is coming up, and this would be the perfect recipe to make! We hope you will try it–we know you’ll love it just as much as we do!:)

If you make this recipe, make sure to take a pic and share it with us on Instagram!

We would love to see your treats!

Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets

5 from 1 vote
Mini Carrot Bundt Cakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These mini bundt cakes are adorable and make the perfect treat for Easter! This is the best carrot cake recipe we have ever had and makes the most delicious, flavorful, and moist cake!

Yields: 10 mini bundt cakes
Ingredients
For the mini carrot bundt cakes:
  • 2 cups (254g) all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 and 1/2 sticks (12 tablespoons; 169g) unsalted butter, melted
  • 1/2 cup (130g) applesauce
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 cups (230g) grated carrot (about 3 medium-sized carrots)
For the brown butter cream cheese frosting:
  • 1/2 stick (4 tablespoons; 56g) salted butter
  • 8 ounces cream cheese
  • 2 cups (200g) powdered sugar
  • 1 teaspoon vanilla extract
Instructions
For the cakes:
  1. Preheat oven to 350ºF. Grease a mini bundt pan with nonstick spray and set aside.

  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.

  3. In a large bowl, whisk together the melted butter, applesauce, eggs, vanilla extract, brown sugar, and granulated sugar until combined. Add the dry ingredients and whisk until combined. Fold in the grated carrots using a spatula. 

  4. Pour the batter into the prepared pan, filling each cavity about 2/3 fill. Bake at 350ºF for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for about 10 minutes before transferring to a wire rack. Allow the cakes to cool completely before frosting and allow the pan to cool completely before greasing again and baking any remaining cakes.

For the frosting:
  1. Heat the butter in a skillet (preferably one with a light colored bottom so it is easy to tell when the butter is done browning) over low heat until browned. Allow to cool for 5 minutes.

  2. In a medium-sized bowl, use an electric handheld or stand mixer to beat the cream cheese on medium speed for about 1 minute, until smooth. Add the cooled brown butter, powdered sugar, and vanilla and beat on low speed until combined. To frost the mini bundt cakes, cut a small corner off of a ziplock bag and pour the frosting in. Once the cakes have cooled completely, you can frost them to your liking.

Recipe Notes

Make Ahead Tip: These cakes can be stored in an airtight container at room temperature for 2-3 days. 

© SISTERS KNEAD SWEETS. All images and content are copyright protected. Please do not use our images or content. If you wish to republish this recipe, please link back to this post. We appreciate your cooperation!


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