Carrot-Pineapple Mini Bundt Cakes
Light, fluffy, and bursting with juicy flavor, these mini bundts are the perfect springtime treat!
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