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.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 cakes


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


Mini Bundt Cakes

  1. Adjust an oven rack to the middle position and heat the oven to 350° F.

  2. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in a medium-sized bowl.

  3. In another large bowl, whisk the eggs, carrots and condensed milk.

  4. Continue to whisk, while slowly drizzling in the oil, until thoroughly combined and emulsified.

  5. Whisk in the flour mixture until just incorporated.

  6. 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.

  7. Tap the mold against the countertop two or three times to settle the batter. 

  8. 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.

  9. Cool the cakes completely before removing from mold, about one hour.

Pecan Drizzle

  1. In a separate bowl add sweetened condensed milk, chopped pecans, cinnamon. Fold until completely incorporated. 

  2. Spoon a good amount of the pecan mix onto the center and over cooled mini bundt cakes.