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Mini Carrot Bundt Cakes

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“A quick and easy recipe that requires a mini bundt pan.”
READY IN:
35mins
YIELD:
6 mini bundt cakes
UNITS:
US

Ingredients Nutrition

  • Mini Bundt Cakes
  • 18 14 ounces carrot cake mix
  • 12 cup water
  • 12 cup oil
  • 3 eggs, beaten
  • 12 cup walnuts, finely chopped
  • 12 cup raisins
  • 12 cup carrot, grated
  • 8 ounces crushed pineapple in juice
  • Cream Cheese Drizzle
  • 12 cup cream cheese, softened
  • 3 tablespoons butter, melted
  • 2 cups powdered sugar
  • 14 cup milk

Directions

  1. Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
  2. Pour into greased mini Bundt pan.
  3. Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
  4. Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
  5. Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.

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