Cinnamon and nutmeg spice delicately sweet carrots in rich and moist bundt cakes. A pecan drizzle brings the crunch.
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.
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.