It’s a wonderful day for wonderful things!
October, the goal this year is to celebrate every single day of this wonderful month, so here’s today’s special, mini carrot bundt cakes. So scrumptious they don’t really need any frosting.
Enjoy.
Mini Carrot Bundt Cakes
Ingredients
- 219 g all-purpose flour (1 3/4 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs room temperature
- 155 g granulated sugar (3/4 cup)
- 100 g vegetable oil (1/2 cup)
- 1 teaspoon vanilla extract
- 118 mL buttermilk (1/2 cup)
- 1 Tablespoon sour cream
- 150 g carrot grated (1 1/2 cups)
Optional
- 70 g chopped pecans (1/2 cup) or more to taste
- cream cheese frosting See notes.
Instructions
- Preheat oven to 177C/350F.
- Lightly grease a mini bundt cake pan (typically a tray of 6) with butter.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate large mixing bowl, whisk together eggs, sugar, oil, vanilla, buttermilk and sour cream until combined.
- Sift in flour mixture in two batches, stirring or whisking until combined.
- Fold in grated carrot, and if using, chopped pecans.
- Pour batter into prepared mini bundt pan, filling each 2/3.
- Bake in preheated oven for 20 minutes or until toothpick inserted into center comes out clean.
- Remove from oven and cool in pan for 10 minutes or so. Once cooled, carefully remove each mini cake from bundt pan.
- Optional, top with cream cheese frosting. See notes.
Notes
It’s important not to use too much flour in the batter, otherwise cake may turn out dry. Most accurate way is to measure with a kitchen scale.
In place of buttermilk, you may use 1 cup whole milk with 1 Tablespoon lemon juice.
I’ve made this recipe several times, so I know how much carrot I prefer to add. You may use more or less as you like.
I didn’t add traditional pecans, but you may include as preferred. Swap with walnuts and use raisins too if you like.
These mini bundt cakes are delicious on their own, but you may top them with traditional cream cheese frosting. I make mine simple, combining softened, room temperature cream cheese with a little confectioners sugar. I also topped some of the cakes with a little condensed milk caramel. 
