These mini carrot cake bundt cakes are so easy to make and are perfect for Easter dessert or a spring brunch! Made with cake mix, carrots, and pineapples topped with homemade cream cheese frosting.
These mini carrot cake bundt cakes are the perfect spring treat.
The little carrot decorations add the perfect touch if you want to serve these as individual Easter desserts.
You can also make these just to celebrate the beginning of spring. Enjoy them as dessert or for brunch .
★ Why You'll Love this Recipe ★
The carrot cake is soft and fluffy, lightly spiced and moist, Crushed pineapples add brightness and a little zing!
These little cakes are topped with a simple, homemade cream cheese frosting and decorated with the cutest little carrots! These are easy to make even if you're not great with icing decorations — I'll give you tips to help you nail them on the first try.
This mini bundt cakes are easy to make, starting with cake mix and doctoring it a bit to add extra flavor and moisture!
★ Ingredients You'll Need ★
This recipe is very simple, starting with a boxed carrot cake mix then adding a few extras for added flavor and texture.
Here's everything you'll need for the cakes:
- Carrot cake mix. Any boxes carrot cake mix will do!
- Shredded or grated carrot. Freshly shredded or grated will give you the best flavor.
- Pineapple. This is the zinger! Pineapple pairs really well with the carrot giving it more punch and brightness. Canned crushed pineapples work best. No need to drain, add the juices too for maximum moisture.
- Vegetable oil. Any kind of cooking oil works. Be sure it's fresh. Expired or old oil can make your cake taste rancid. You can tell if it's still good if it does not have a strong odor.
- Milk. Using milk in place of water adds a layer of rich creaminess to the overall flavor of the cake.
- Eggs. Eggs hold everything together and give you that springy-cake texture. I like the taste of organic, corn-fed hen-laid eggs best.
You will want to use baking spray to grease the mini bundt pan. This is key to getting your bundt cakes to release from the pan easily and without breaking or cracking. Baking spray is a mixture of oil and flavor as opposed to cooking spray which is just oil.
The Cream Cheese Frosting
This is simple to whip up. All you need is 4 basic ingredients.
- Cream cheese. The cream cheese blends best if you let it soften by allowing it to warm up to room temperature.
- Heavy whipping cream. This helps add a fluffy and thick texture as well as rich, creamy flavor.
- Vanilla extract. I always recommend using the real deal instead of imitation.
- Powdered sugar. This absorbs better than regular sugar and has a nice flavor.
For the cute carrots decorations you'll just need food coloring plus extra powdered sugar to add to the leftover frosting.
★ How to Make this Recipe ★
The process is quite simple! Here are the basic steps, the full recipe is listed below.
- Combine cake mix, nuts (optional), grated carrot, pineapple, milk, vegetable oil and eggs.
- Pour batter into greased mini bundt pan.
- Bake then turn cakes onto a wire cooling rack.
- Mix together frosting ingredients.
- Dip cooled cakes into frosting.
- Add powdered sugar to leftover frosting.
- Separate frosting into two containers.
- Add orange and green food coloring to each.
- Transfer to piping bags.
- Pipe carrot decorations.
- Let frosting harden before storing.
★ Tips & FAQs ★
These will need to be refrigerated due to the cream cheese. Store in a loosely covered container without stacking. Best to let the frosting set and harden before storing.
These cakes can be frozen in an air-tight container. Simply defrost to room temperature before serving.
How can I make sure my carrot cake comes out moist?
Pineapple will help! Pineapple is not only great for the flavor, it's also a tenderizer which creates an extra soft and moist cake. Win-win!
Another important factor is not over baking. You want to check the cakes with a toothpick and pull them from the oven as soon as the toothpick comes out clean.
Finally, do not over-mix the batter. Over-mixing can change the texture of the cake making it more chewy and dense. This can leave you with a cake that is gummy and dry.
★ More Recipes You'll Love ★
Love bundt cakes?
Check out these fun and easy bundt cake recipes!
More Easy Cake Mix Recipes
Here are lots more ideas for doctoring cake mix to make it into an epic dessert! Browse all my cake mix recipes and be sure to Pin your favorites!
This super easy mini carrot bundt cake recipe was featured on South your Mouth!
Mini Carrot Bundt Cakes
- 15.25 oz box carrot cake mix
- ¼ cup chopped pecans (optional)
- 3 eggs
- 1 carrot peeled and grated
- 8 oz can crushed pineapple (do not drain)
- ½ cup milk
- ⅔ cup vegetable oil
Cream Cheese Frosting
- 2 oz cream cheese
- ¼ cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- green food coloring
- orange food coloring (or red + yellow)
- Preheat oven to 350˚ F and grease a mini bundt pan with nonstick baking spray.
- In a large bowl, combine cake mix, nuts (optional), grated carrot, pineapple, milk, vegetable oil and eggs. Blend using an electric mixer just until batter is formed. Do not over mix.
- Fill each bundt cup with batter, ⅔ full.
- Bake at 350˚ for 20-22 minutes or just until a toothpick inserted into the center of the cakes comes out clean.
- Remove bundt cakes by inverting them onto a wire rack. Allow them to cool completely before frosting.
Cream Cheese Frosting
- In a small bowl, mix the cream cheese with heavy cream until fully combined. Slowly add powdered sugar, then vanilla. Mix until combined.
- Dip each bundt cake in frosting and allow to set.
- Mix remaining cream cheese frosting (about ¾ cup) with an additional ½ cup of powdered sugar.
- Move ⅓ of the frosting to a small bowl and stir in ½ teaspoon green food coloring. Transfer to a piping bag and set aside.
- Mix 1 teaspoon orange food coloring with the remaining frosting then transfer it to a piping bag.
- Pipe 4 or 5 small triangles on each cake for the carrots using the orange frosting, then pipe three little sprouts coming out the top of the carrot using the green frosting.