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.
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.
Carrot Decorations
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.
Notes
Be sure to use use baking spray (flour +oil) to grease your bundt pan for best results removing the cakes from the pan.If the frosting is too thin, add a few extra tablespoons of powdered sugar.