Mini Carrot Bunt Cake Recipe

Yield: 12 people
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
This is the best healthier mini carrot bundt cake recipe ever. It’s very easy to make, perfectly spiced with cinnamon and nutmeg and delicious!
Print Recipe
3.67 from 6 votes


  • 1 cup gluten-free flour
  • 1/2 cup rolled oats
  • 2 teaspoons baking powder
  • 2 teaspoons 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 organic sugar
  • 2 cups shredded carrots
  • 1/2 cup  chocolate chips
  • powdered sugar — optional for serving


  1. Preheat the oven to 350F. Grease a Mini Bundt pan*.
  2. In a large bowl add the dry ingredients: flour, oats, baking powder, cinnamon, nutmeg and salt. Whisk together to combine. Set aside.
  3. In a large bowl, whisk together the wet ingredients: eggs, vanilla, coconut oil, yogurt, applesauce and sugar.
  4. Pour the wet ingredients into the dry ingredients bowl and whisk until combined. Fold in grated carrots and chocolate chips.
  5. 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.
  6. Remove the mini cakes from the oven and set on a wire rack. Allow to cool completely. It's about 10 minutes.
  7. Sprinkle with powdered sugar to serve if you prefer.

Recipe Notes

Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, Easter, Snacks

Nutrition Information

Amount per serving (1/12) — Calories: 164, Fat: 3.5g, Saturated Fat: 1.8g, Cholesterol: 35mg, Sodium: 127mg, Carbohydrates: 27.2g, Fiber: 2.3g, Sugar: 14.9g, Protein: 7g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.