Carrot Cake Bundtlettes

These Carrot Cake Bundtlettes are the perfect mini cakes you need to make for Easter this year. They're tender and moist with a delicious cream cheese frosting and chopped walnuts on top. Plus, they look extra beautiful from their bundt shape.

That's one of the things I love about bundt cakes, they always look amazing, but that requires no extra work. Piping little dollops of cream cheese frosting on top gives them an even cuter look and they taste absolutely delicious.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.

In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream both sugars and oil together on medium speed until well combined. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the sour cream and mix until combined.

With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat a bundtlette pan like this with nonstick spray. Carefully add the batter to the pan for all 6 bundtlettes. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.

Bake for 19-21 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes on a cooling rack before gently running a knife along the edges and carefully turning the cakes out.

Cream the softened cream cheese until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream. Scrape down the sides of the bowl and mix just until combined.

Once your cakes have cooled, transfer frosting to a pastry bag fitted with a Wilton #12 tip.

While holding the bag upright, carefully pipe little dollops of frosting, swirling the bag at the end to give it a clean, flat top. You should be able to fit about 8 little dollops on the top of each bundlette. Gently add chopped walnuts to the top of the cake. Chill until you serve.

Print