This is the best guilt-free carrot bundt cake recipe ever. It’s very easy to make, perfectly spiced with cinnamon and nutmeg, and delicious!
Easter is right around the corner and I bet you’re already baking for the special holiday, am I right? If you are planning to make a carrot cake, but you don’t want to feel guilty after eating it, you’ll LOVE this Mini Carrot Bundt Cake Recipe. It’s made with all-purpose gluten-free flour (you can use normal flour too), oats, apple sauce, Greek yogurt, carrots, and a few spices. Hum… So Good!
This mini carrot bundt cake is absolutely perfect — tender and very flavorful with all the nutmeg and cinnamon in there. The Greek yogurt and the applesauce bring moister to this cake, which is great for avoiding a dry type of cake. Nobody likes dry cake!
It is sincerely the best guilt-free mini carrot bundt cake I’ve ever tasted and even my husband who isn’t a huge fan of cakes (he just likes chocolate cake) liked it. He tried one and I was surprised that he actually ate the whole thing. I thought he was going to take only a bite.
And honestly, don’t you think these mini carrot bundt cakes are so cute?! I love it. I love mini things like these Mini Tortilla Pizzas Recipe. I just got it from Amazon a few days ago. I’m so excited to create more recipes with it. Although these mini carrot cakes look adorable using this pan, you can still make this recipe in a muffin tin. It’ll be delicious anyway. Hope you make them for Easter and enjoy it 😀
If you’re in a baking mood, you should also try my Paleo Chocolate Pumpkin Cake, Almond Cake with Berries Recipe, Low-Carb Flourless Chocolate Cake, and Low-Carb Raspberry Chocolate Cake! They’re so easy to make and absolutely delicious.
Mini Carrot Bunt Cake Recipe
Ingredients
- 1 cup gluten-free flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon sea salt
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoon coconut oil
- 1/2 cup plain 2% Greek yogurt
- 1/4 cup unsweetened applesauce
- 1/2 cup natural sweetener xylitol or any other sweetener of your preference
- 2 cups shredded carrots
- 1/2 cup sugar-free chocolate chips
- powdered sugar optional for serving
Instructions
- Preheat the oven to 350F. Grease a Mini Bundt pan*.
- In a large bowl add the dry ingredients: flour, oats, baking powder, cinnamon, nutmeg and salt. Whisk together to combine. Set aside.
- In a large bowl, whisk together the wet ingredients: eggs, vanilla, coconut oil, yogurt, applesauce and sugar.
- Pour the wet ingredients into the dry ingredients bowl and whisk until combined. Fold in grated carrots and chocolate chips.
- Spread batter into the prepared Bundt pan and bake for 30 minutes. The mini cakes will be done when a toothpick inserted in the center comes out clean.
- Remove the mini cakes from the oven and set on a wire rack. Allow to cool completely. It's about 10 minutes.
- Sprinkle with powdered sugar to serve if you prefer.
Notes
- Avoid over mixing the batter, or you'll end up with a dense cake.
- Nuts and or carrot shavings make for great garnishes.
- You can also add some nuts or carrot shavings to the bottom of the bundt cake mold so they turn out on top after baking.
- To store: Store leftover carrot bundt cakes in the fridge in an airtight container for up to 4 days.
- To freeze: Freeze the mini cakes after wrapping in plastic for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are adorable and so perfect for spring! I love carrot cake and don’t make it nearly enough!
Aren’t they ever!? I love them too. Perfect for spring!
Where can one purchase Mimi bundt cake pans
You can find at Amazon.com. Below the recipe box there is a link to that. Just click on the image and it’ll bring you to the Amazon page where you can buy it 😉
I made these for Easter dinner and they were a big hit! I used golden raisins instead of chocolate chips, then topped each cake with whipped cream and a sprinkle of golden raisins before serving. My guests loved them! A wonderful healthy dessert. Thank you for this delicious recipe!
Wow this sounds amazing! I love that you added golden raisins 😉 So glad to know that all your guests loved these little cakes 😉
How much xanthan powder can I use in this recipe as my GF all purpose flour doesn’t have any.
I believe it’s about a teaspoon.