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Mini Carrot Bunt Cake Recipe

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!
Course Dessert
Cuisine American
Keyword dairy free, dessert, Easter, Snacks
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 people
Calories 164kcal

Ingredients

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

Serving: 1/12 | Calories: 164kcal | Carbohydrates: 27.2g | Protein: 7g | Fat: 3.5g | Saturated Fat: 1.8g | Cholesterol: 35mg | Sodium: 127mg | Fiber: 2.3g | Sugar: 14.9g