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Mini Carrot Cake Bundts

Personal mini carrot cake bundts for you and a friend! Easy, gluten-free, vegan cakes with a center stuffed with “cream cheese” frosting and decorated with coconut and sprinkles! Have your cake and eat it too! Easter dessert was never so sweet (but sugar-free!)!

Scale

Ingredients

Instructions

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine all cake ingredients and mix well to combine for a smooth batter.
  3. Grease 2 (8 ounce) mini bundt cake molds and pour half the mixture into each mold. (It should fill about half way up in each).
  4. Now place then in the oven to bake for 25-30 minutes.
  5. In the meantime, make the cream cheese frosting my simple mixing the cream cheese, powdered erythritol, and lemon juice together.
  6. Once the cakes have baked and you’ve allowed them to cool, flip them out on to a plate. Spoon in the cream cheese frosting into the center “dug-out”. Then sprinkles on some extra shredded coconut and festive sprinkelz!

Nutrition

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