Easy Mini Bundt Cake Recipe.with Pecan Drizzle

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.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cakes

Ingredients

Mini Bundt Cakes

  • 2 1/2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/2 tsp table salt
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup condensed milk
  • 2/3 cup vegetable oil
  • 6 large carrots washed, peeled and grated
  • 1 tsp vanilla extract

Pecan Drizzle

  • 1/2 cup chopped Georgia pecans
  • 1/4 tsp ground cinnamon
  • 1/3 cup sweetened condensed milk

Instructions

Mini Bundt Cakes

  • 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.