Mini Carrot Cake Bundt Cakes with Walnuts, Cream Cheese Frosting
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.
Servings: 12
Calories: 314kcal
Ingredients
- 1 cup all-purpose flour (spooned & leveled) (125g), spooned & leveled
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup vegetable oil
- ¾ cup dark brown sugar packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- ¼ cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 1 cup carrots grated (150g), about 2 large carrots
- ½ cup walnuts or pecans chopped
Cream Cheese Frosting
- 4 ounces cream cheese block softened to room temperature
- ¼ cup unsalted butter (4 tablespoons), softened to room temperature
- 1 ½ 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 ¾ 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, ½ 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 ⅓ 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.
Nutrition
Calories: 314kcal | Carbohydrates: 40g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 128mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1978IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
