Mini Carrot Bundt Cakes with Pecan Drizzle
Cinnamon and nutmeg spice delicately sweet carrots in rich and moist bundt cakes. A pecan drizzle brings the crunch.
Mini Carrot Bundt Cake
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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Thanksgiving Carrot Cupcakes
- 1 1/4 teaspoons cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/8 teaspoon cloves ground
- 2 teaspoons vanilla extract
- 1 cup sweetened condensed milk
- 2 1/2 cups unbleached-all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 3 cups carrots peeled and grated
- 1/4 cup sweetened condensed milk
- 2/3 cup pecans chopped
Instructions for Cupcakes
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-size 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 a standard cupcake or muffin tin, add a cupcake liner of choice and fill 3/4 of the cup
Tap the tin against the countertop two or three times to settle the batter.
Bake until a toothpick inserted in the center comes out with a few moist crumbles attached. About 15 minutes, rotating the tin halfway through the baking time.
Cool the cupcakes completely before removing from the tin about one hour.