These mini carrot bundt cakes are so EASY to make! I’ll share how to make ANY cake mix cake taste amazing by adding two ingredients. You’ll love our homemade cream cheese frosting, and I’ll even show you how to ice them just like the ones from your local bakery! This post contains affiliate links.
Looking for Easter desserts? Try our lemon sweet rolls, Easter sugar cookie bars, or homemade chocolate Easter eggs!
Watch our step by step video!
Everything is better in miniature form. This is why cupcakes are so popular! Delicious single portion desserts that are just plain fun to eat. 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 mini bundt cakes are my favorite.
If you’d rather make your carrot cake completely from scratch you’ll love our homemade carrot cake recipe! If you’d like to check out my semi-homemade version, stick around! I rarely make cakes from scratch. I took a series of cake decorating classes ten years ago and my instructor said that when she ran her business she used cake mixes and doctored them up. I’ve been doing this ever since!
Tips for Making AMAZING Cakes Using Cake Mix
You don’t need to do all of these. Just making one change will elevate your cake!
- Add 1 c. of sour cream to the batter.
- Add 1 small box of pudding mix to the batter.
- Use milk instead of water.
- Use butter instead of oil.
- Add a teaspoon of your favorite extract.
It’s really that easy.
For our mini bundt cakes today we are going to just stir in 1 cup of sour cream and add a packet of pudding mix.
I use a box of vanilla pudding in the carrot cake recipe that I linked above, as well as a box of banana or vanilla pudding mix in my bakery style banana bread. Experiment with different flavors of pudding mixes to see what you like!
These chocolate carrots are so fun for spring desserts and Easter egg fillers!
How to Bake Mini Bundt Cakes
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 a 12 cavity pan that makes 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.
How to Frost Mini Bundt Cakes
I watched a news clip from a local morning show recently, and one of the managers from Nothing Bundt Cakes was on the show 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 below). 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. Alternately, 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!
Mini Carrot Bundt Cakes With Cream Cheese Frosting
Mini 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 eggs
- 3/4 cup water
- 1/2 cup canola oil
- 1 cup sour cream
Frosting
- 8 oz. cream cheese
- 1/4 cup butter softened
- 2 cup powdered sugar
- 2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Mix cake mix with pudding mix, water, eggs and oil. Add sour cream. Mix well.
- Spray a mini bundt cake pan with non stick cooking spray.
- Scoop 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.
- Mix frosting ingredients together using an electric mixer.
- Fill frosting bag and ice 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.
Notes
Nutrition
Great idea! If I freeze some what would be the best way to do that? Thanks!
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/