These mini carrot bundt cakes are so EASY to make! Made with a doctored-up cake mix and frosted with homemade cream cheese frosting.
Looking for more Easter desserts? Try my lemon sweet rolls, Easter sugar cookie bars, or homemade chocolate Easter eggs!
I bought a mini bundt cake pan so that I could start making my own knock-off Nothing Bundt Cake creations. Their cakes are so delicious, but the bundlets are my favorite. My mini carrot bundt cakes taste amazing, and you'll love our homemade cream cheese frosting. I'll even show you how to ice them just like the ones from your local bakery!
Why I Like This Recipe
- Semi-homemade. I took a series of cake-decorating classes 15 years ago, and my instructor said that when she ran her business, she used cake mixes and doctor them up. I’ve been doing this ever since! Frosted with homemade buttercream or cream cheese frosting, it's a winning semi-homemade combination. If you’d rather make your carrot cake completely from scratch, you’ll love my moist carrot cake recipe!
- Moist and flavorful. I'll share the BEST tips for making moist, delicious bundt cakes with a boxed mix. I love how simple these are to make. No shredded carrots or mixing up spices.
- Perfect bakery dupe. My mini bundts look just like the bundlets from Nothing Bundt Cake. So cute and delicious.
Jump to:
Tips and Tricks
- How to elevate boxed cakes. Using one or two of these substitutions will elevate any boxed cake mix: ½ cup sour cream (or Greek yogurt), 1 small box of pudding mix, milk instead of water, butter instead of oil, or a teaspoon of your favorite extract.
- Best mini bundt pan. There are many different sizes and versions of a mini bundt cake pan. The bundt cake pan that I have is 16" x 10" and bakes 6 (4") cakes. You can also buy 12 cavity cake molds that make even smaller cakes. I like the larger 6 cavity pan because the cakes are just the right size for an adult. The perfect single portion to wrap up and give as a gift. This recipe makes 8 mini carrot bundt cakes.
- Tips for frosting mini bundt cakes. I recently watched a news clip from a local morning show, and one of the managers from Nothing Bundt Cakes was on it, sharing how they frost their cakes! It isn't rocket science, but I still found it helpful.
- The first thing you need is a good frosting. Don't worry, I've got you covered (see recipe card). Cream cheese frosting is creamy and perfect for frosting bundt cakes. I find it easier to work with than buttercream frosting.
- You'll also need a #12 frosting tip and a disposable icing bag. Trim the bottom of the icing bag just enough to be able to slide the tip inside. Alternatively, if you have a frosting coupler you can use one. I like using a coupler because I think it creates a better seal without any frosting leakage from the bottom.
- Begin icing from the BOTTOM and work your way up, ending in the center of the bundt hole. Frost on each side of the ridge. You can see in the photo above that I am icing the right side of the ridge. After that, I iced the left side. Any excess frosting falls into the bundt hole. Then I swirled a small circle to close up each hole. For a step-by-step guide, see my video above!
Ingredients
Cake
- Carrot cake mix
- Vanilla pudding mix
- Eggs
- Water
- Oil
- Sour cream
Frosting
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
See the recipe card for full information on ingredients and quantities.
How to Make Mini Carrot Bundt Cakes
Step 1: Mix cake mix with pudding mix, water, eggs, and oil in a large bowl. Add sour cream. Mix well, scraping the sides of the bowl with a rubber spatula.
Step 2: Spray a mini bundt cake pan with non-stick cooking spray. Scoop/spoon carrot cake batter into each cake cavity (3 medium cookie scoops in each).
Step 3: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a cooling rack.
Step 4: Mix frosting ingredients together using an electric mixer.
Step 5: Fill a piping bag with frosting and frost cooled cakes starting at the bottom and finishing in the center of the bundt hole. Repeat until the cake has lines of icing all the way around.
Carrot cake can be stored at room temperature for a few hours, then refrigerated in an airtight container or covered with plastic wrap for up to 3-5 days.
Mini Bundt Cake FAQs
Using one or two of these substitutions will elevate any boxed cake mix: ½ cup sour cream (or Greek yogurt), 1 small box of pudding mix, milk instead of water, butter instead of oil, or a teaspoon of your favorite extract.
There are many different sizes and versions of a mini bundt cake pan. The bundt cake pan that I have is 16" x 10" and bakes 6 (4") cakes. You can also buy 12 cavity cake molds that make even smaller cakes. I like the larger 6 cavity pan because the cakes are just the right size for an adult. The perfect single portion to wrap up and give as a gift. This recipe makes 8 mini carrot bundt cakes.
Spoon or scoop batter around the cavity. If it covers the center a bit, that is ok, because it will most likely cover the center after it's baked anyway. It will still have a hole through the center once it has baked. For full cakes, fill each cavity ⅔ full. For smaller bundts, fill the cavity ½ full and check for doneness around 18 minutes.
More Cake Recipes To Make
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Mini Carrot Bundt Cakes With Cream Cheese Frosting
Equipment
- mini bundt pan
- frosting bag, tip and coupler
- bowls, measuring cups, and spoons
- electric mixer
- scoop
Ingredients
- 1 carrot cake mix
- 1 3.9 oz. box vanilla pudding mix
- 3 large eggs
- ¾ cup water
- ½ cup canola oil
- ½ cup sour cream
Frosting
- 8 oz. cream cheese
- ¼ cup butter softened
- 2 cup powdered sugar
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Mix cake mix with pudding mix, water, eggs, and oil in a large bowl. Add sour cream. Mix well, scraping the sides of the bowl with a rubber spatula.
- Spray a mini bundt cake pan with non stick cooking spray.
- Scoop/spoon carrot cake batter into each cake cavity (3 medium cookie scoops in each).
- Bake for 20-25 minutes, or until toothpick inserted comes out clean.
- Allow cakes to sit in pan for 5 minutes. Turn pan over to remove cakes and let cool completely on a cooling rack.
- Mix frosting ingredients together using an electric mixer.
- Fill a piping bag with frosting and frost cooled cakes starting at the bottom and finishing in the center of the bundt hole. Repeat until the cake has lines of icing all the way around.Frost the remaining cakes, add a chocolate carrot (optional), and you're done!
Valerie Mohr says
I was wanting to make a normal size Bundt cake. Have you ever baked this and do you change anything?
Brandy says
I haven’t made it in a large pan, but I’d just change the baking time to accommodate.
Maria Weese says
Is the pudding instant pudding? Thx- Maria
Brandy says
Yes
Synthia Shurtleff says
Hello,
Do I still bake them for the same amount of time if I have 12 smaller mini Bundt pan?
Brandy says
I’d start checking them to see if they are done sooner. They will probably bake up a little faster.
Carol Hogan says
I love your tips on the mini Bundt cakes but in your video it shows that you put the dough in and it looks as though you’re covering the center. I’m confused by that. And I fill the mini buns about 2/3 of the way up is that about what you’re using? I’m trying to make them as a gift for my grandchildren‘s teachers and I want them to be really special!! Thank you
Brandy says
Hi Carol! You can spoon the batter around (avoiding covering the center), I was lazy and just added it right over it. It will bake up around the center anyway. Whatever you want to do will work just fine. I am using a mini bundt pan, but there are a couple of sizes. Some are really small and make 12 per pan. The one I used makes 6 small bundt cakes. Here is the exact pan that I used: https://www.amazon.com/gp/product/B0000DIX7S/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=homswehom0f-20&creative=9325&linkCode=as2&creativeASIN=B0000DIX7S&linkId=2fd76466a69a3abdb7ed941f2c6cc44d
June Leathers says
Dash has a mini bundt cake maker now if you want to fix just one mini bundt cake. I ordered one and I'm waiting for it to be delivered. Great idea for just one person. Your receipe sounds good and I'll have to give it a try.
Joe Pierce says
What kind of mini bundlt pan you use.... so many out there and want to get a good one.. so I can make gifts.. don't want cheap
Brandy says
Hi! This is the one that I have (https://amzn.to/2TNeTru) although it appears to be out of stock. But this is the brand and size that I have that you might be able to find somewhere else. It's a great pan!
Amber says
Great idea! If I freeze some what would be the best way to do that? Thanks!
Brandy says
Hi Amber! So I love this article on freezing cakes and have used the techniques that Sally mentions. For these mini bundt cakes I'd wrap them then place them in a gallon ziploc bag. If you are going to use them soon you can just stick them in a ziplock bag, but if you are going to freeze them for a couple of months, I'd wrap them individually before putting them in the bag to reduce freezer burn, etc. https://sallysbakingaddiction.com/how-to-freeze-cakes/