Description
Moist and spiced Mini Bundt Cakes made with carrots and topped with maple cream cheese frosting. Perfect for elegant small treats and dessert table ideas.
Ingredients
3 large eggs
3/4 cup vegetable oil
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
1 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp ground ginger
2 cups finely grated carrots
Optional: chopped pecans, walnuts or raisins
1 8oz package cream cheese
1/2 cup salted butter, softened
2 cups powdered sugar
3 tbsp pure maple syrup
Instructions
1. Preheat oven to 350 degrees F and grease mini bundt pans.
2. Whisk eggs, oil, brown sugar, sugar, and vanilla.
3. Combine flour, baking powder, cinnamon, salt, baking soda, ginger, and carrots.
4. Mix dry ingredients into wet mixture until blended.
5. Fill pans two-thirds full.
6. Bake 15 to 20 minutes until cakes spring back.
7. Cool before removing from pans.
8. Cream cream cheese and butter.
9. Add powdered sugar and maple syrup.
10. Frost cooled cakes.
Notes
Do not overfill pans.
Cool completely before frosting.
Thin frosting with milk if glaze texture is desired.