Mini Carrot SunButter Bundt Cakes

December 2, 2019

These Mini Carrot SunButter Bundt Cakes are incredibly moist, soft, and airy with every bite. Bursting with delicious carrot cake flavor and balanced with the nuttiness from the SunButter, these mini cakes are truly a family-friendly sweet treat. Dairy-free, Nut-free, and easy to make. Gluten-free option available.

Mini Carrot SunButter Bundt Cakes

Sponsored Post: This post is sponsored by SunButter, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.

Mini Carrot SunButter Bundt Cakes

Now that we’re officially in December, I am so excited for all of the real Holiday baking ahead! Honestly, I LOVE Christmas decorating and the festive feel that it brings.

I am definitely that girl who has already put up her Christmas tree and lights. And I’m definitely the girl who walks into any store and heads straight to the Christmas decor section to see what other trinkets I can add. Haha.

It’s just in my blood, ya’ll. Haha.

With November being such an insane month between recipe development and personal life, I could use a bit of cheer this season!

Mini Carrot SunButter Bundt Cakes

To kick things off this month, I’m sharing these Mini Bundt Cakes! If you’ve been an avid reader of Orchids + Sweet Tea, then you know that I’ve made a few Bundt Cakes.

These Orange Olive Oil Mini Bundt Cakes are truly something elegant and delicious! Bursting with a sweet orange flavor, balanced with the slight fruity, pungent taste of Olive Oil; these mini cakes are truly delectable and a crowd pleaser, indeed! 

These Mini Sweet Potato Bundt Cakes + Cream Cheese Frosting are a Southern-inspired favorite of mine.Bursting with decadent sweet potato flavor, balanced with warm fall spices; these mini cakes are truly a crowd pleaser, especially during the Holidays! 

A real reader favorite—These Mini Chocolate Brownie Bundt Cakes are the perfect sweet treat for Valentine’s Day or any season! A must make recipe in my opinion.

So Why SunButter?

If you aren’t aware, SunButter is a great alternative to Peanut Butter, Almond Butter, or any other Nut Butter rather. Specifically awesome for those who are allergic to specific nuts, SunButter is a healthy, new way to enjoy foods!

WANT TO BUY SUNBUTTER? SAVE $1 ON ANY JAR USING OUR COUPON CODE!

Also, If you’ve been following this blog for some time, then you’ll know that I am a HUGE believer in using the best, most quality ingredients, which is the key to eating healthier.

Like many of my faves and go-to’s like Bob Red Mill’s, Sugar in the Raw, Enjoy Life Products, Purely Elizabeth, Justin’s, and more; SunButter is one of great quality, has no GMOs, vegan, gluten-free, and so GOOD! Plus, SunButter is free from the top 8 allergens: peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish.

I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.

Mini Carrot SunButter Bundt Cakes

While you might think that SunButter is too much of a bold flavor which kills it’s ability to be used within creative recipes, I’ll let you know that this is far from the truth!

Need Recipe Ideas Using SunButter?

 Let’s take this SunButter Chocolate Chip Quinoa Banana Bread for instance. It has been highly sought after by our readers and honestly, it’s so so good and further proves my point of the perfect flavor marriage!

Then, I’d recommend trying these Vegan + Gluten-Free Banana SunButter Oat Waffles. Made right in a blender, these Gluten-Free waffles are naturally sweetened, fluffy, thick, airy, and full of flavor including the nuttiness from the SunButter.

These Delicious Vegan Sunflower Butter Cinnamon Rolls have been one of our most popular SunButter recipes and for good reason! SunButter + Cinnamon Rolls? Yup. Topped with a nicely whipped Maple Glaze, this recipe makes for a great sweet option for those who enjoy a dairy-free, allergy-free, and vegan version of the classic cinnamon roll dessert.

These Vegan Banana Bread Cupcakes + SunButter Frosting are the ultimate definition of something perfectly sweet and nutty. These cupcake are a great balance between tender and fluffy, and 100% delicious! Made with a nicely whipped SunButter buttercream/frosting that comes nestled generously on top of each deeply flavored banana cupcake. All Vegan + Gluten-Free option available.

OK, SO WHICH SUNBUTTER IS BEST FOR THESE BUNDT CAKES?

If you’ve been following my SunButter recipes, then you’ll know that there are a variety of flavors. While I’ve had the pleasure of trying out all of the flavors and textures added, I must let you know that using a specific version for these bundt cakes are matter of preference.

Because SunButter has a different texture and “oiliness” than other butters, it’s so important to use the right amount AND the right version, especially for certain desserts. However, after much testing, I’ve realized that the SunButter Creamy version worked the BEST with this recipe, like many other recipes that I’ve done! Personally, the Creamy version is just that—smooth and easy to spread and it mimics most popular butters (in terms of consistency) the best. Granted, you can also use their Organic, No-Sugar Added, or Natural versions as well.

Mini Carrot SunButter Bundt Cakes

Now, let’s dig right into this recipe–-shall we?

Preheat your oven to 350 degrees Fahrenheit and grease your mini bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.

In a small bowl, add Almond milk and lemon juice, stirring them together and set aside for 5 minutes or so, to create a dairy-free ‘buttermilk’.

In the bowl of an electric stand mixer, beat together on low speed—the sugar, eggs (one at a time), and vanilla, for 1-2 minutes, scraping the sides if needed. Add the SunButter and oil and continue to beat until smooth. Finally, add in the grated carrots and beat again, until well incorporated.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, all spice, cloves, and sea salt.

Turn the speed to low and add in half the amount of dry ingredients, until well incorporated. Now, add half of the Non-dairy ‘Buttermilk’ mixture and continue mixing until well combined.

Add the other half of flour and continue mixing until well combined again. End things off with the remaining Non-dairy ‘Buttermilk’ mixture.

Pour the batter into each bundt cake cavity, about 1 1/2 Tbsps and using a butter knife, spread around evenly.

Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**

Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.

To Make Vanilla Glaze:

Add the powdered sugar, vanilla extract, and Almond milk to a medium bowl, whisking it together until you reach the desired consistency. **Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*

Once fully cooled, spoon Vanilla Glaze atop bundt cakes and enjoy!

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Mini Carrot SunButter Bundt Cakes recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Mini Carrot SunButter Bundt Cakes
Mini Carrot SunButter Bundt Cakes

Mini Carrot SunButter Bundt Cakes

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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Ingredients

  • 2 cups grated organic carrots (That's about 3-4 medium ones!)
  • 1 Tbsp SunButter, Creamy + 1 tsp (for more nuttiness) (See Notes!)
  • 2 cups organic all-purpose baking flour (I use Bob’s Red Mill)
  • 1 cup organic pure cane sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda (I use Bob’s Red Mill)
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of ground allspice
  • 1 tsp vanilla extract
  • 2 large organic eggs, room temp. (I use Organic Valley)
  • 1/3 cup Almond milk + 1/2 tsp lemon juice (You can use your fave plant-based milk!)
  • 2 Tbsps vegetable oil (See Notes!)

Vanilla Glaze:

  • 3 cups organic powdered sugar
  • 1 tsp vanilla extract
  • 1-2 Tbsps Almond milk  (You can use your fave plant-based milk!)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and grease your mini bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.
  • In a small bowl, add Almond milk and lemon juice, stirring them together and set aside for 5 minutes or so, to create a dairy-free ‘buttermilk’.
  • In the bowl of an electric stand mixer, beat together on low speed—the sugar, eggs (one at a time), and vanilla, for 1-2 minutes, scraping the sides if needed. Add the SunButter and oil and continue to beat until smooth. Finally, add in the grated carrots and beat again, until well incorporated.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, all spice, cloves, and sea salt.
  • Turn the speed to low and add in half the amount of dry ingredients, until well incorporated. Now, add half of the Non-dairy ‘Buttermilk’ mixture and continue mixing until well combined.
  • Add the other half of flour and continue mixing until well combined again. End things off with the remaining Non-dairy ‘Buttermilk’ mixture.
  • Pour the batter into each bundt cake cavity, about 1 1/2 Tbsps and using a butter knife, spread around evenly.
  • Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**
  • Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.

To Make Vanilla Glaze:

  • Add the powdered sugar, vanilla extract, and Almond milk to a medium bowl, whisking it together until you reach the desired consistency. **Add more milk (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
  • Once fully cooled, spoon Vanilla Glaze atop bundt cakes and enjoy!
  • Bon Appetit!

Tips & Tricks

SUNBUTTER: I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.
GLUTEN-FREE VERSION: To make these bundt cakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cake mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**  If using a different flour such as Almond flour, etc., simply add 1 tsp xanthan gum if not included.
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.
STORAGE: Place leftover Mini Bundt Cakes in the refrigerator for up to 3-4 days, wrapped in plastic wrap.

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Mini Carrot SunButter Bundt Cakes.

ORCHIDS + SWEET TEA

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  1. I will eat anything with carrots!) And these mini bundt cakes look absolutely delicious and so adorable! I already have all the ingredient and want to make them this weekend!

  2. Our family came over last weekend and I wanted to make something special for them. Since we’re all trying to eat well and nutritionally these mini bundt cakes were ideal. The grandsons loved them so much I promised them I’d make another batch just for them.

  3. These are so lovely that I may just make a big batch of these and skip all other mini cake recipes I was thinking to try this holiday season. Delicious!