Our mini carrot cakes are topped with crunchy walnuts and homemade cream cheese frosting. They’re prepared in a mini Bundt cupcake pan, making them the perfect size.
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If there’s one thing Marrekus can’t resist, it’s a good carrot cake. He’s always coming home with a single slice from the grocery store, and I figured it was time to surprise him with something homemade. But instead of baking a whole cake, which can sometimes feel like a bit much, I decided to whip up these adorable mini carrot cakes.
These mini Bundt cakes are not only delicious, but they also look so impressive, making them perfect for bake sales, holidays, baby showers, or really any occasion. The warm spices, moist crumb, and that classic cream cheese frosting are all there, but in a cute, bite-sized form. Plus, they’re super easy to make – no fuss, no complicated steps, just simple ingredients that come together beautifully.
Whether you’re a carrot cake lover like Marrekus or just looking for a new dessert to try, these mini carrot cakes are sure to hit the spot. They’re a little taste of home in every bite, and I promise you, they’ll disappear fast! So let’s get baking!
These mini carrot cakes are a Nothing Bundt Cakes copycat, inspired by the “bundtini”! They’re the perfect size for when you’re craving something sweet but don’t want to commit to a full cake.
What we love about this recipe
WARM SPICES – The cinnamon and nutmeg creates a cozy, aromatic flavor that everyone loves.
MOIST CRUMBS – These individual carrot cakes are incredibly moist and tender, thanks to the sour cream, vegetable oil, and freshly grated carrots.
DECADENT CREAM CHEESE FROSTING– The frosting is rich, creamy, and easy to make, adding the perfect sweet and tangy finish to each mini cake.
Ingredients
- All-Purpose Flour: Go for a good-quality, unbleached all-purpose flour. Make sure to spoon and level the flour into your measuring cup to avoid packing it in, which can lead to dense cakes.
- Baking Powder: This is your leavening agent, helping the cakes rise and become fluffy. Double-check that your baking powder is fresh for the best results.
- Baking Soda: Another leavening agent that works alongside the baking powder. Baking soda is activated by the sour cream, helping to create a light and airy texture.
- Ground Cinnamon: Cinnamon is a must in carrot cake.
- Ground Nutmeg: It complements the cinnamon and gives the cakes a deeper flavor profile.
- Vegetable Oil: Using vegetable oil instead of butter helps create moist cakes.
- Dark Brown Sugar: Dark brown sugar adds a rich, caramel-like sweetness and keeps the cakes moist.
- Eggs: Make sure your eggs are at room temperature so they incorporate smoothly into the batter.
- Sour Cream: This ingredient adds moisture and a slight tang to balance the sweetness. Sour cream also helps to create a tender crumb in the cakes. Make sure it’s at room temperature for the best results.
- Vanilla Extract: It enhances the sweetness and adds flavor to the cakes.
- Carrots: Fresh, peeled, and grated carrots are key to a flavorful carrot cake. I shredded them using a grater, but you can also use a food processor. If using store-bought, pre-shredded carrots, give them a rough chop to avoid long strands in the cake. Note that pre-shredded carrots can be dry and may not blend well into the batter.
- Chopped Walnuts or Pecans (Optional): If you love a bit of crunch in your carrot cake, add some chopped nuts. Chopped pecans and walnuts both work well, adding a nutty flavor and texture that complements the tender crumb.
- Cream Cheese Frosting: Store bought or homemade with cream cheese, butter, powdered sugar, and vanilla extract.
Tools and Equipment
- 12-cavity mini Bundt cake pan – For baking the mini Bundt cakes.
- Box grater or food processor – To shred the carrots.
- Electric mixer (stand or hand mixer) – For beating the frosting ingredients until smooth and creamy.
- Piping bag and tip (optional) – For piping the cream cheese frosting.
The Best Mini Carrot Cakes
Step 1: Whisk together flour, baking powder, and spices in one bowl, and in another, mix together oil, brown sugar, eggs, sour cream, and vanilla.
Step 2: Combine the two bowls, then fold in grated carrots and nuts (if using).
Step 3: Fill your mini Bundt pan and bake until they’re golden and a toothpick comes out clean.
Step 4: Once they’re cool, whip up a simple cream cheese frosting and generously frost each little cake, making sure to fill that center hole. Enjoy them right away or store them in the fridge for later!
Cream Cheese Frosting
In a large bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated. Add the vanilla extract and salt, and beat until the frosting is smooth and fluffy.
Recipe Tips
- Use Fresh Carrots: Freshly grated carrots will give your mini cakes the best flavor and texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to dense, tough cakes instead of a light and tender crumb.
- Room Temperature Ingredients: Ensure your eggs, sour cream, butter, and cream cheese are at room temperature.
- Grease the Pan Thoroughly: Mini Bundt pans have intricate designs, so make sure to grease every nook and cranny with non-stick spray or butter.
- Cool Before Frosting: Let the cakes cool completely on a wire rack before frosting.
- Carrot Cake Cupcakes: Instead of mini Bundt cakes, use the batter to make cupcakes. Line a muffin tin with paper liners and fill each about 3/4 full. Bake at the same temperature for about 18–20 minutes, or until a toothpick comes out clean.
Storage Instructions
Store mini carrot cakes in an airtight container in the refrigerator for up to 5 days.
Commonly Asked Questions
Yes, you can make these mini carrot cakes in advance. After baking and cooling, store them unfrosted in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them. Frost the cakes just before serving for the freshest taste.
Absolutely! To freeze, wrap each unfrosted mini cake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight and frost before serving.
Yes, you can make this recipe as a full-sized Bundt cake or in a round cake pan. For a Bundt cake, bake at 350°F (177°C) for about 45–55 minutes, or until a toothpick inserted into the center comes out clean. If using round cake pans, the baking time will be around 30–35 minutes. Adjust the frosting quantities as needed.
These mini carrot cake Bundt cakes are the perfect sweet treat for any occasion. Plus, they’re so easy to make, you’ll can whip them up whenever you’re in the mood.
Mini Carrot Cake Bundt Cakes with Walnuts, Cream Cheese Frosting
Ingredients
- 1 cup all-purpose flour (spooned & leveled) (125g), spooned & leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup vegetable oil
- 3/4 cup dark brown sugar packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/4 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 1 cup carrots grated (150g), about 2 large carrots
- 1/2 cup walnuts or pecans chopped
Cream Cheese Frosting
- 4 ounces cream cheese block softened to room temperature
- 1/4 cup unsalted butter (4 tablespoons), softened to room temperature
- 1 1/2 cups confectioners’ sugar (180g)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (177°C). Grease a 12-cavity cupcake pan or mini bundt cake pan with non-stick spray or butter.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk vegetable oil and dark brown sugar until well combined. Add the egg and egg yolk, one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until smooth.
- Combine and Fold: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in the grated carrots and chopped nuts until evenly distributed.
- Fill and Bake: Divide cake batter evenly among the 12 mini Bundt cake cavities, filling each about 3/4 full. Bake for 21–23 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow mini cakes to cool in the pan for about 10 minutes before carefully turning them out onto a wire rack to cool completely.
- Make Frosting: In a large bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating until fully incorporated. Add the vanilla extract and salt, and beat until the frosting is smooth and fluffy.
- Frost the Cakes: Once the mini cakes are completely cool, pipe or spread the cream cheese frosting on top of each mini cake.
- Serve: Enjoy your mini carrot cake Bundt cakes immediately, or store them in an airtight container in the refrigerator for up to 5 days.
Notes
- If using the Nordic Ware mini Bundt cake pan, you will have a little batter left over, as the capacity is a little less than a standard muffin pan.
- If using a standard 12-count muffin pan, fill each cavity with 1/3 cup batter.
- Use Fresh Carrots: Freshly grated carrots will give your mini cakes the best flavor and texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to dense, tough cakes instead of a light and tender crumb.
- Room Temperature Ingredients: Ensure your eggs, sour cream, butter, and cream cheese are at room temperature.
- Grease the Pan Thoroughly: Mini Bundt pans have intricate designs, so make sure to grease every nook and cranny with non-stick spray or butter.
- Cool Before Frosting: Let the cakes cool completely on a wire rack before frosting.
I couldn’t wait to try these, so I made them in my regular muffin pan and they came out perfect! Thank you so much for the recipe!
I love a good carrot cake and these were so easy to make and so delicious. The homemade cream cheese frosting was perfect on top. And thank you for the extra tips in the blog post, they were very helpful!
I love nuts in my carrot cake so this recipe was right up my alley. Delicious!