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Mini Carrot SunButter Bundt Cakes
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Mini Carrot SunButter Bundt Cakes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Keyword: baked, bites, bundt cake, cakes, carrot cake, carrots, classic, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, homemade, mini, nut-free, plant-based, recipe, spices, sunbutter, sunflower seeds, sweets, vegetarian
Servings: 12 Mini Bundt Cakes
Calories: 184kcal
Author: Shanika

Ingredients

  • 2 cups grated organic carrots (That's about 3-4 medium ones!)
  • 1 tablespoon SunButter, Creamy + 1 teaspoon (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 teaspoon baking powder
  • ½ teaspoon baking soda (I use Bob’s Red Mill)
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • pinch of ground allspice
  • 1 teaspoon vanilla extract
  • 2 large organic eggs, room temp. (I use Organic Valley)
  • cup Almond milk + ½ teaspoon lemon juice (You can use your fave plant-based milk!)
  • 2 Tbsps vegetable oil (See Notes!)

Vanilla Glaze:

  • 3 cups organic powdered sugar
  • 1 teaspoon 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 ½ 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 tablespoon 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!

Notes

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, ¼ cup at a time.**  If using a different flour such as Almond flour, etc., simply add 1 teaspoon 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.

Nutrition

Calories: 184kcal | Carbohydrates: 67g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 216mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3611IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg