There's one tiny secret to making these Mini Carrot Bundt Cakes. It's not the Pecan Drizzle, although I don't blame you for thinking so. It's not the fragrant cinnamon and nutmeg that grace the cake with sparks of warmth.
The secret is....
condensed milk, instead of sugar!
In my humble opinion, a cake isn't worth the effort unless it's creamy moist on the inside and with just the right amount of bake on the outside - to quote the baking goddess, Mary Berry. If you haven't seen the Great Britain Baking show, you have not lived.
Our Mini Carrot Bundt Cake Recipe (I should really write "my" recipe as Eddie stood with me in the kitchen for moral support, but as chef experienced in savory dishes, he looked on as if he were witnessing a gruesome science experiment), works so well because the condensed milk adds just enough sweetness as to not overwhelm the delicate carrots, but makes the cake so moist and springy.
I went light on the carrots. Most carrot cakes tend to be denser and darker, but I wanted the bundts to be little pockets of autumn clouds with the right blend of carrots, cinnamon, and nutmeg.
They serve as perfect cups for the second star of the dessert table - the pecan drizzle.
We are so fortunate to live in Georgia where we have access to the some of the country's best produce. We bought the pecans from a local vendor, fresh and raw.
The pecan drizzle on the Mini Carrot Bundt Cakes took literally a minute to make - crushed pecans swirled with a good amount of condensed milk. I dropped a spoonful in the middle and let the extra dance down the sides, pooling at the bottom.
It makes for a beautiful presentation.
For a full rundown on buying the best carrots, take a look at our Roasted Brown Sugar Carrots recipe.
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📖 Recipe
Mini Carrot Bundt Cakes with Pecan Drizzle
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 whole large organic eggs
- 1 cup sugar
- 1/2 cup condensed milk
- 2/3 cup vegetable oil
- 6 whole large carrots washed, peeled and grated
- 1 teaspoon vanilla extract
Pecan Drizzle
- 1/2 cup Georgia pecans
- 1/4 teaspoon ground cinnamon
- 1/3 cup sweetened condensed milk
Instructions
- Adjust an oven rack to the middle position and heat the oven to 350° F.
- Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in a medium-sized bowl.
- In another large bowl, whisk the eggs, carrots and condensed milk.
- Continue to whisk, while slowly drizzling in the oil, until thoroughly combined and emulsified.
- Whisk in the flour mixture until just incorporated.
- Give the batter a few more folds with a rubber spatula to completely incorporate. Using *six compartment mini silicon bundt cake molds* gently add batter.
- Tap the mold against the countertop two or three times to settle the batter.
- Bake the cake until a toothpick inserted in the center comes out with a few moist crumbles attached. About 15 minutes, rotating the mold halfway through the baking time.
- Cool the cakes completely before removing from mold, about one hour.
Pecan Drizzle
- In a separate bowl add sweetened condensed milk, chopped pecans, cinnamon. Fold until completely incorporated.
- Spoon a good amount of the pecan mix onto the center and over cooled mini bundt cakes.
Brynn at The Domestic Dietitian says
I love desserts that are in mini form! These would be stunning after dinner on Thanksgiving, so fun and festive! Great recipe.
Katherine says
Thank you!
Kaitlin says
These look delicious! Definitely saving this recipe for later!
Cait says
these could not be cuter and love that they are in mini form so i can grab and go with them 😉 #busymom ! YUM!
ChrissyAdventures says
These little Bundt Cakes are so cute! I totally have to try these for the holidays and surprise the kids!
Katherine says
There are definitely kid-sized, too!
Madelain says
What a fun sweet treat. Pecans have been my go-to snack lately, so this sounds so good to me!
Carley says
Oh my gosh I love mini bundt cakes! I honestly think they are the cutest little desserts and I'm always looking for new recipes. I can't wait to try this one! I love the pecans on top, too. They add a touch of sophistication.
Katherine says
So glad you like them!
Valerie says
Can this be shipped to California please? They look delicious and I love seeing the inside of the cake to get a sense for how moist they are on the inside!
Joscelyn says
These bundt cakes are too cute! They look so delicious as well...will have to add this to my fall 'to-bake' list!