Mini Carrot Bunt Cake Recipe
This is the best guilt-free mini carrot bundt cake recipe ever. It’s very easy to make, perfectly spiced with cinnamon and nutmeg, and delicious!
Servings: 12 people
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
Serving: 1/12 | Calories: 164kcal | Carbohydrates: 27.2g | Protein: 7g | Fat: 3.5g | Cholesterol: 35mg | Sodium: 127mg | Fiber: 2.3g | Sugar: 14.9g