This Carrot Mini Bundt cake recipe is the Ultimate Carrot cake experience in a lovely Mini Bundt version! These Mini Bundt cakes have the perfect individual serving sizes and the most amazing soft, melt in your mouth texture with silky cream cheese frosting and a super easy yet decorative candied carrot finish. The recipe is super easy and comes together in less than an hour without using tons of sugar, you will love it! This is an absolutely no fail and super moust Carrot Mini Bundt cake recipe even if you are a beginner, try it!
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using ingredients not on the right temperature etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
Some important notes regarding the ingredients of this easy Carrot Mini Bundt cake recipe
For the Carrot Bundts
- Oil: this is an oil based cake (no butter) that keeps the cake super moist, soft and fluffy. Butter based cakes tend to harden a lot in the fridge, with oil we won’t have this issue. Use no flavour vegetable oil
- Sugar: I am using a combination of granulated white and brown sugar. I absolutely love the brown sugar deep molasses flavour do not leave it out. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: Room temperature as always
- Flour: I am using pasty flour to make this Carrot Mini Bundt cake recipe but AP works too, they are so called “soft flour” which are low on protein resulting in delicate, tender texture. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Baking powder + Baking soda: Makes the cake tender and helps the rise
- Salt: We always need at least a pinch of salt in any cake batter to balance the flavours
- Spices: For this these Carrot Mini Bundts I recommend a combination of cinnamon, nutmeg, ginger and cloves or simply use pumpkin spice. I have a DYI pumpkin spice recipe in here. Feel free to use any spice you prefer.
- Carrot: Carrot will gives further moistness to the cake, I recommend to peel carrots then shred it fresh. It is a juicy, moist, wonderful addition to the cake
- Nut: Use either walnut or pecan and it is a good idea to toast it first in the oven for a few minutes. Toasting nuts enhances their flavours. Tip.: worth to chop pecan or walnut into smaller pieces
Cream cheese Frosting
- Cream cheese: I always use full fat Philadelphia tub when I state cream cheese in my recipes. I find it easy to cream (need to bring it to room temperature first) and very pleasant in taste. I usually beat it with a hand mixer for less than a minute, just until it becomes fluffy and increases a bit in volume. Please avoid over whipping
- Icing sugar: Icing sugar or Powder sugar can be used to make this the frosting for these Carrot Mini Bundts, only a very small amount, no need more. See my tips below
- Candied Carrots: You can make candied carrots by simply slicing a carrot, boiling in sugar syrup then drying it in the oven. Check my tips below
My top 4 tips regarding the technique of making this delicious Carrot Mini Bundt cake recipe
1. How to make moist Carrot Mini Bundt cakes
This Carrot Mini Bundt cake recipe is using simple ingredients that can be typically found in carrot cake: carrot, some sort of nut (walnut this time), some spices and oil instead of butter. It is an extremely moist and flavourful kind of cake batter and can be made really easily and quickly. Carrot cake is perfect to try if you are a beginner Baker!
- Prepare your mini Bundt tin eg. Silikomart Fantasy mini Bundt mould what I am using
- Pre-heat oven to 180 C / 356 F
- Ingredients must be all measures with a Digital scale
- Egg must be on room temperature
- Shred carrot fresh
- Oil, egg and the 2 different kinds of sugar should be beaten with an Electric hand mixer for only a minute or two until combined
- Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) before adding to the mixture
- Dry ingredients must be folded in by hand (using Rubber spatula). Do not use a mixer at this point
- Then fold in the shredded carrot and toasted and chopped pecan
- Pour batter into your Silikomart Fantasy mini Bundt mould. Do not fully fill the mould as the Bundt cakes will rise
- Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean
- Let the mini cakes completely cool in the Bundt mould as tey can be fragile while they are hot, do not risk
TIP: The cake can be made also in a Mini loaf tin or even in Cupcake tin. Make sure you adjust the cake batter quantity to the size of the tin you use
2. How to prevent Bundt cake from sticking
There are many tricks on the internet on the topic of how to prevent Bundt cake from sticking to the tin however if you are unsure or less experienced, simply choose a silicone cake mould and you won´t have to worry about this question at all.
I am using a silicone mould called Silikomart Fantasy mini Bundt mould, it provides a perfectly even baking without worrying about the sticking issue. With silicone moulds I usually wait let the cake cool to room temperature before unmoulding. Test it yourself, if the mould does not come off easily after baking, wait until the mini bundt cakes are cooled.
3. How to make cream cheese frosting without tons of sugar
This cream cheese frosting on the mini Bundt cakes is literally made of 2 ingredients: whipped cream cheese and a small amount of icing sugar
While making cream cheese frosting there are a couple of considerations worth to bear in mind:
1. have cream cheese on room temperature 2. sift icing sugar and 3. do not over whip plus 4. use full fat cream cheese, I am using Philadelphia tub
Basically you will have to whip the mixture with an electric hand mixer for a minute or two until it reaches a creamy, fluffy consistency then stop – that is where a lot of people make the mistake. Bear in mind that the frosting won´t get more stiff after this point, in fact if you over beat it, it will get only runnier then it will break. I don´t use my standmixer to whip cream cheese frosting since it is really easy to over whip it.
It is important that you keep this cream cheese frosting cold and frost the Bundt cakes only after they are chilled. Never attempt to frost a warm cake!
4. How to make candied carrot for the decoration
Decoration is what makes Bundt cakes into showstopper celebration cakes! Feel free to use your favorite ingredients that fit with the dessert in this case candied carrot makes the Bundt cakes super pretty and special!
How to make candied carrot slices?
- Make a simple syrup by boiling equal amount of water and sugar
- Slice carrot into thin, even slices and boil in syrup for 5-10 minutes, until syrup thickens
- Pre-heat oven to 100C
- Place the pre-cooked carrot slices onto parchment paper or a silicone baking mat and dry them in the oven for 30 minutes
- Let the carrot slices cool to room temp before using them
- Make a swirl using your fingers and decorate the Bundt cakes according to your liking
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Are you a Carrot Cake lover? Why not try some of my other Carrot cakes!
Light and airy Carrot mousse cake – Moist and tender carrot cake packed with spices and filled with delicious, airy cream cheese mousse is the ultimate carrot mousse cake recipe you have to try!
Cute Easter Carrot cake loaf with a surprise Bunny in each slice – The ULTIMATE Easter recipe!
For the Carrot Bundt
- 80 g AP flour sifted
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- pinch of salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Nutmeg
- 40 g Granulated sugar
- 40 g Brown sugar
- 1 Egg room temp
- 85 g Vegetable oil
- 100 g Carrot peeled and freshly shredded
- 50 g Walnut toasted and chopped
For the cream cheese frosting
- 90 g Cream cheese Philadelphia full fat tub
- 20 g Icing sugar sifted
- 1 carrot sliced into very thin
- 60 g Granulated sugar to make the simple syrup
- 60 g Water to make the simple syrup
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Make the Carrot Bundt
- Heat oven to 180 C / 356 F
- Prepare your mini Bundt tin eg. Silikomart Fantasy mini Bundt mould
- Shred carrot fresh and bring all ingredients to room temp
- Beat oil, egg and the 2 different kinds of sugar with an Electric hand mixer for a minute or two until combined and slightly increases in volume
- Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) and fold in by hand using a Rubber spatula
- Fold in shredded carrot and toasted & chopped walnut
- Pipe cake batter into your Silikomart Fantasy mini Bundt mould equally between the 6 cavities
- Bake for 25 min or until skewer inserted comes out clean
Cream cheese frosting
- Cream sugar and cream cheese for a minute or two with the help of an Electric hand mixer until frosting becomes creamy. To do over beat
Candied carrot slices
- Make simple syrup by boiling water and sugar together
- Slice carrot into thin, even slices and boil in syrup for 5-10 minutes, until syrup thickens
- Pre-heat oven to 100C / 212F. Place the pre-cooked carrot slices onto parchment paper or a silicone baking mat and dry them in the oven for 30 minutes
- Let the carrot slices cool then make a swirl out of them
- Pipe Cream cheese frosting on top of chilled Bundt cakes, sprinkle with walnut and decorate with candied Carrot slices