Mini Carrot Bundt Cakes

A quick and easy recipe that requires a mini bundt pan.

• Ready In: 35 mins
• Yields: 6 mini bundt cakes

Ingredients

• Mini Bundt Cakes

• 18 1⁄4 ounces  carrot cake mix
• 1⁄2 cup water
• 1⁄2 cup  oil
• 3  eggs, beaten
• 1⁄2 cup walnuts, finely chopped
• 1⁄2 cup raisins
• 1⁄2 cup carrot, grated
• 8  ounces  crushed pineapple in juice

• Cream Cheese Drizzle

• 1⁄2 cup cream cheese, softened
• 3  tablespoons butter, melted
• 2  cups powdered sugar
• 1⁄4 cup milk

Directions

1. Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
2. Pour into greased mini Bundt pan.
3. Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
4. Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
5. Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.