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    Home » Recipes

    Carrot-Pineapple Mini Bundt Cakes

    April 12, 2022 by Stephen & Elise Compston, RD, LDs 6 Comments

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    Give the Easter bunny just what he's wishing for! These Carrot-Pineapple Mini Bundt Cakes are light, fluffy, and make the perfect springtime treat!

    Overhead shot of cooling rack with Carrot-Pineapple Mini Bundt Cakes
    Carrot-Pineapple Mini Bundt Cakes are a delicious springtime favorite!

    For us, carrot cake will always be synonymous with spring and the Easter season. From the classic cake to oats and crescent rolls, there's no wrong way to spread that carrot cake love. Today we're sharing a tasty twist on the popular combo with these Carrot-Pineapple Mini Bundt Cakes. Fun, fruity, and the perfect size for springtime gatherings, we're sure you'll love these little cakes!

    Why You'll Love This Recipe

    The ultimate, upgraded Easter treat!
    A twist on a classic carrot cake, we upped the fruits and veggies and decreased added sugar without compromising flavor or satisfaction. Whether you're enjoying with family, brunching with friends, or sharing with the "Easter bunny", we're sure everyone will love them.

    A pinch a make.
    Simply mix, pour, and bake! These mini cakes are simple enough for little hands and beginner bakers to make and use a handful of everyday items. They freeze well and are perfect for parties and entertaining.

    Bursting with fruity flavor!
    Juicy pineapple, tropical coconut, and natural sweetness from carrots lend a tasty trio to these mini cakes. You can enjoy them plain or dress them up with frosting, chopped nuts, extra carrots, and candied ginger.

    What You'll Need

    Flour
    We've made these cakes with both wheat and gluten free 1:1 baking flour. Gluten free cakes come out with a slightly softer texture, but you'll hear no complaints from us!

    Carrots
    You can't have carrot cake without carrots! Carrots bring color, moisture, and a touch of sweetness to the mix.

    Pineapple
    Pineapple adds the perfect sweetness and fruity flavor to these cakes. Using canned pineapple helps add a touch more moisture to the mix.

    Coconut Oil
    Coconut oil adds moisture to our cakes as well as a delicious, tropical flavor, which pairs perfectly with the natural flavor of our carrots and pineapple.

    Eggs
    Eggs are important for binding our mixture and giving the cakes structure.

    Baking Soda & Powder
    Baking soda and baking powder help give lift and that golden touch to our cakes.

    Brown Sugar
    We add just a touch of brown sugar for sweetness, moisture, and color to round out our cakes. You can replace with your favorite dry alternative. For a sweeter, more traditional cake, you can increase up to a ½ cup.

    Salt, Ginger, and Cinnamon
    Salt and a touch of spice help round out the flavor of these cakes without being overpowering.

    How To Make These Bundt Cakes

    Step 1
    To start, we prepare our dry ingredient mixture.

    Overhead side-by-side shot of mixing bowl with dry ingredients
    We've successfully made these cakes with both wheat and gluten free flours. Use whichever best fits your needs!

    Step 2
    Next, we shred the carrots. We recommend finely grating or thinly shredding your carrots from fresh, which retains more moisture than store bought.

    Overhead shot of finely grated carrots next to a grater on a cutting board
    Grating carrots at home (versus store bought) helps retain moisture, resulting in a more tender cake.

    Step 3
    Next, we combine our carrots with the rest of our wet ingredients.

    Side-by-side shot of wet cake ingredients in a mixing bowl, then mixed.
    Only have diced pineapple? Just give it an extra chop or run through the food processor to break the chunks into smaller pieces.

    Step 4
    Now, we combine our wet and dry ingredients together.

    Close-up shot of wet ingredients being poured into dry ingredient bowl.
    Carrots and pineapple add such a colorful pop to this batter!

    It's important not to over mix your batter - especially when working with wheat flour - as this can create a tough batter and heavy, dense final cake.

    Overhead shot of mixed ingredients for Carrot-Pineapple Mini Bundt Cakes
    It's important, especially when using wheat flour, not to overman your batter. This can result in hard, dense cakes.

    Step 5
    It's time to add the batter to the bundt molds. You can use individual molds or a tray, like this convenient silicone option. Greasing molds ahead of time helps prevent sticking.

    Close-up shot of cake batter being spooned into a bundt mold
    We love a bundt shape for this recipe but you can also use a standard muffin tray as well!

    Step 6
    Off to the oven they go!

    Overhead shot of Carrot-Pineapple Mini Bundt Cakes in bundt mold.
    Molds should be filled ¾ of the way up. For extra mini (donut-like) bundts, fill ½ of the way. These extra minis can be filled with frosting for cake sandwiches!

    Cakes are done when golden and toothpick clean. The only question left to answer is: straight up or with frosting?

    Overhead shot of baked Carrot-Pineapple Mini Bundt Cakes
    Whether you opt for straight from the oven or topped with frosting, you can't go wrong!

    Frequently Asked Questions

    Eek! I'm out of crushed pineapple. Are there any substitutions?

    Fear not! Canned rings and diced pieces will also work. We recommend roughly chopping or placing into a food processor for a quick whirl to break pieces apart. Fresh pineapple also works, but doesn't provide the same moisture as canned. We recommend adding 1 tablespoon pineapple juice or preferred milk with ¾ cup finely diced pieces.

    I'm not a fan of coconut. Can I use another oil?

    Absolutely! If a coconutty flavor is not your favorite, swap out for avocado, walnut, or another neutral tasting oil.

    Can this be made gluten free?

    Yes! In fact we typically make these GF at home. The texture tends to be a little lighter and more crumbly than a wheat flour but we're not complaining! There are a number of great gluten free 1:1 mixes available so use your favorite. We've had great success with Trader Joe's and Bob's Red Mill mixes.

    I don't own a mini bundt pan...

    Not to worry! This recipe yields 12 muffins in a standard tray. During our home tests baking time was the same, but check your muffins around the 18-20 minute mark just to be safe!

    Are these best served plain or with a topping?

    Yes and yes 😂 We love these little cakes plain and with vanilla frosting. When we're feeling really fancy we'll throw on some chopped walnuts. There truly is no wrong way to love them.

    Overhead shot of Carrot-Pineapple Mini Bundt Cakes on a cooling rack
    Print Recipe
    5 from 7 votes

    Carrot-Pineapple Mini Bundt Cakes

    Light, fluffy, and bursting with juicy flavor, these mini bundts are the perfect springtime treat!
    Prep Time20 mins
    Cook Time20 mins
    Total Time45 mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 6 cakes
    Calories: 417kcal

    Ingredients

    • 1 ½ cups whole wheat pastry flour* can sub with GF 1:1 baking mix
    • ⅓ cup packed brown sugar
    • 1 tsp baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cinnamon
    • ½ tsp salt
    • 1 cup finely grated carrots approx. 2 large carrots
    • 1 cup crushed pineapple in 100% juice partially drained
    • 2 eggs room temp
    • ⅔ cup coconut oil can sub with avocado oil
    • 2 tsp vanilla extract
    • favorite vanilla frosting, if desired

    Instructions

    • Preheat oven to 350 degrees.
    • In a large mixing bowl, combine flour, brown sugar, baking soda, baking powder, salt, ginger, and cinnamon. Stir well to combine.
    • In a separate bowl, combine carrots, crushed pineapple, eggs, oil, and vanilla extract. Whisk until well mixed.
    • Combine wet and dry ingredients and stir until just combined (careful not to over mix).
    • Spoon mixture evenly into lightly greased mini bundt molds. Bake for 20-22 minutes, until lightly golden and passing the toothpick test.
    • Let cool for 10 minutes prior to removing from molds. If desired, glaze with your favorite vanilla frosting.

    Notes

    *we have made this recipe with both whole wheat pastry flour and gluten free flour with great success. The texture of the gluten free cakes is slightly more crumbly, but still incredibly delicious!

    Nutrition

    Calories: 417kcal
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    Reader Interactions

    Comments

    1. Victoria Valenti

      March 22, 2023 at 9:39 am

      5 stars
      This looks delicious! My roommate and I have been trying to find healthier desserts so this is definitely going to be added to our list to try!!

      Reply
    2. Kaia Cavin

      March 20, 2023 at 1:10 pm

      5 stars
      These bundt cakes look so good. Bundt cakes are amazing and I love anything with pineapple. I also love carrot cake so these look amazing. I am super excited to make these in the future!

      Reply
    3. Kaia Cavin

      March 20, 2023 at 1:07 pm

      5 stars
      These bundt cakes look amazing! I definitely plan on making these! I love bundt cakes and I love pumpkin so these are perfect for me.

      Reply
    4. Isabella V

      March 11, 2023 at 6:55 pm

      5 stars
      I absolutely love bundt cakes! I love the idea of this recipe its classic carrot cake but healthier! I will definitely be trying out this recipe over the summer with my grandma! I am a huge fan of anything carrot and I love pineapples! So excited to give this a try!

      Reply
    5. Olivia Spohn

      August 25, 2022 at 12:48 pm

      5 stars
      I am a college student and this recipe looks like something my roommates and I could quickly and easily prepare. It looks delicious!

      Reply
      • Stephen & Elise Compston, RD, LDs

        August 25, 2022 at 1:07 pm

        So glad to hear that! Hope you enjoy.

        Reply

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    The Compstons

    We're Stephen and Elise Compston! Husband and wife registered dietitians, recipe revitalizers, and developers of upgraded everyday eats. We create simple, affordable, plant-focused recipes with fun, fresh, and creative spins on classic dishes and tasty new favorites.

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