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!)!
- Yield: 2 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- Cakes:
- 1/2 Cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1.2 Tsp Baking Powder
- 2 TB Carrot Puree (I use baby food!)
- 3 TB Grated Carrot
- 1 TB Unsweetened Shredded Coconut
- 3 TB Granular Erythritol
- 1/2 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/4 Tsp Ginger
- 1/4 Tsp Nutmeg
- 6 TB Unsweetened Almond Milk
- Frosting and Toppings:
- 2 TB Daiya Cream Cheese
- 2 TB Powdered Erythritol
- 1 Tsp Lemon Juice
- Unsweetened Shredded Coconut
- Confetti-Style Sprinklez
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine all cake ingredients and mix well to combine for a smooth batter.
- 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).
- Now place then in the oven to bake for 25-30 minutes.
- In the meantime, make the cream cheese frosting my simple mixing the cream cheese, powdered erythritol, and lemon juice together.
- 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
- Serving Size: 1
Find it online: https://strengthandsunshine.com/mini-carrot-cake-bundts/