Vegan Mini Carrot Bundt Cakes

carrot cake bundt

Spring is almost here!  It has been warmer than usual, the snow has melted and I am ready for green grass and no jackets.  The first time I am able to run in shorts again is pure heaven.  Anyways, in the Spring I like to make carrot cake.  It just sounded good last Friday, and what better way to kick off the weekend than delicious cake?!

carrot cake bundt 2

I did not however want to go through the work of making a layer cake or a cake that took a long time to bake, cool and frost, so I went for bundt cakes this time.  They bake up fast, cool fast, and therefore be able to eat faster!  I made these fruit sweetened since I used dates in them to keep them moist as well as sweeten and it worked out perfectly!  I added my usual carrot cake spices, and a touch of orange juice and the cake was moist and delicious.

carrot cake bundt 1

I decided to drizzle it with a "cream cheese"  frosting which was way simpler and faster than actually frosting a cake but just as good. The cake was still a little warm when I did so and tasted it, but OMG...sooo good.  If you have a hankering for carrot cake but don't want to go through the trouble of making a big cake, these are for you. And they make great things to share...if you can find it in your heart to do that after tasting one.

Vegan Mini Carrot Bundt Cakes

Makes four mini bundt cakes

four 1 cup capacity bundt pans (or one pan with 4 holes is what I have)

Cake:
1 1/2 cups quinoa flour (or all purpose gluten free flour)
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 tsp ground cinnamon
2 tsp ground ginger

1/2 tsp ground nutmeg
1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
1/4 cup avocado oil or olive oil
1 Tbsp pure vanilla extract
1 cup fresh orange juice at room temperature
2 Tbsp apple cider vinegar
1 1/4 cups shredded organic carrots

Glaze:
1/4 cup coconut butter
1/4 cup raw cashew butter
1 tsp cider vinegar
1 Tbsp maple syrup
pinch sea salt
filtered water as needed

Preheat the oven to 375F degrees and position rack in center of oven. Oil 4 mini bundt pans (1 cup capacity). Whisk flour, baking powder, baking soda, sea salt, ginger, and cinnamon in a large bowl to blend well. Place dates, reserved water, oil, orange juice, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in carrots.  Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes completely and unmold.



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Chris
    March 13, 2016 at 17:24
    Reply

    Thank you! These look and sound so good. Do you know the cooking time for a regular bundt cake as I do not have the mini pans? Thanks again!

    • March 13, 2016 at 19:07
      Reply

      You would need to double the recipe for a regular sized 10 cup bundt pan, and It should take about an hour to bake, but I would check it half way through, as it may get done earlier (I have not tried it since I don't have that size pan so just want to be safe). Otherwise, you could always bake them into muffins :).

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