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!
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.
dairy free, dessert, Easter, Snacks
Nutrition InformationAmount 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, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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