Mini Carrot Bundt Cakes

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
  • Mini Bundt Cakes
  • 18 14
    ounces carrot cake mix
  • 12
    cup water
  • 12
    cup oil
  • 3
    eggs, beaten
  • 12
    cup walnuts, finely chopped
  • 12
    cup raisins
  • 12
    cup carrot, grated
  • 8
    ounces crushed pineapple in juice
  • Cream Cheese Drizzle
  • 12
    cup cream cheese, softened
  • 3
    tablespoons butter, melted
  • 14
    cup milk
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DIRECTIONS

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