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Carrot Cake Mini-Bundts

Course: Dessert
Servings: 6 servings

Ingredients

  • 1-3/4 cup sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 4 eggs
  • 2 cups flour
  • 1/2 teaspoon nutmeg
  • 1-1/2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups shredded carrots
  • 8 oz canned pineapple tidbits
  • 3/4 cup chopped walnuts
  • 4 oz cream cheese
  • 4 tablespoons butter
  • 1 teaspoon grated orange zest
  • 2 cups confectioner's sugar

Instructions

  • Preheat oven to 350 and grease cake pan (6 mini-bundts of about 4" diameter, or a 9x13").  Combine sugar, oil, and vanilla; add eggs one at a time, beating thoroughly after each addition.
  • Combine dry ingredients in separate bowl and stir into wet ingredients just enough to combine.  Stir in carrots, drained pineapple, and walnuts.
  • Pour into prepared pan and bake 22-25 minutes for bundts, 45 minutes for 9x13", or until a knife point comes out clean.
  • Whip softened cream cheese, butter, and orange zest together until well combined.  Add confectioners sugar until desired consistency reached -- will be between 1-3/4 and 2 cups.
  • Cool cakes thoroughly before frosting.  To remove from pan, allow to cool in pan for about 10 minutes.  Thump pan firmly on hard surface, then invert.  Allow to cool thoroughly.