Mini Carrot Bundt Cakes With Cream Cheese Frosting
These mini carrot bundt cakes are so EASY to make! Made with a doctored-up cake mix and frosted with homemade cream cheese frosting.
Servings: 8
Calories: 686kcal
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!
Video
Notes
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.
Nutrition
Calories: 686kcal | Carbohydrates: 85g | Protein: 7g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 613mg | Potassium: 122mg | Fiber: 1g | Sugar: 58g | Vitamin A: 737IU | Vitamin C: 0.1mg | Calcium: 196mg | Iron: 2mg
