Spiced Carrot Mini Bundt Cakes


Whew, this recipe is a long time coming!

Months and months ago I signed up to participate in the Bundt of the Month – a group of food bloggers who are posting their creative “Bundt of the Month” recipes based on a pre-selected ingredient or theme for each Month hosted by Anuradha from Baker Street and Lora from Cake Duchess.

I have a special affinity for Bundt cakes since my mom has always made them and they represent that love and comfort. I was thinking it would be really fun to lighten up a few classics as well as invent some new Weight Watchers friendly Bundt cakes that we could all enjoy.

However, I missed the first couple of months of deadlines for two reasons –  1. I don’t bake that much and 2. My experiments were fun but not successful enough to share (or eat for that matter).

This month I was really excited because I FINALLY made my Bundts on time, they turned out fantastic and met all of my criteria (4 Points Plus each, healthy ingredients, not too hard to make, etc.)

Guess what?

Don’t you know I had the wrong “theme” on my calendar?

So, here I am perfecting these Spiced Carrot Mini Bundt Cakes and the day before the group is about to post, I find out the theme this month was actually Citrus!

Lo and behold, I missed this month as well but I still have these delicious, 4 Points Plus individual portion-sized Spiced Carrot Mini Bundts to show for it. I hope you love them 😉


  • You can easily make these as regular size muffins if you do not have a Mini-Bundt pan.
  • After the cakes cool completely, wrap each one in saran wrap and place in a freezer bag. They should keep for up to 2 months like this. Pop out and defrost as needed.

If you are up for drooling all over your computer and want to check out some of the creative Bundt cakes the group has posted thus far, take a look at their Pinterest Board!

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  • 1 cup unbleached white whole wheat flour
  • ½ cup rolled oats
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¾ teaspoon freshly ground nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cloves
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoon coconut oil
  • ½ cup plain 2% greek yogurt
  • ¼ cup unsweetened applesauce
  • ½ cup organic sugar
  • 2 cups shredded carrots (approximately 4 medium carrots)
  • ½ cup raisins
  • powdered sugar (optional for serving)
  1. Begin by setting out coconut oil and eggs so they come to room temperature. Next, shred or grate carrots. I prefer a finer grate than my food processor delivers so I used a box grater. Alternately, you could use the food processor with shredder attachment and then use a knife to chop down the shreds a bit.
  1. Preheat oven to 350F. Spray Mini Bundt pan with non-stick cooking spray. See NOTES if making muffins.
  2. Combine flour, oats, baking powder, spices and salt in a medium bowl. Whisk until just combined and set aside.
  3. In a large bowl, whisk together eggs, vanilla, coconut oil, yogurt, applesauce and sugar.
  4. Stir flour mixture into egg mixture until just coated - do not over-mix. Finally, fold in grated carrots and raisins.
  5. Fill Bundt pan with batter (yes, flat to the top of each). Bake for 30 minutes or until testing stick comes out clean and Bundts spring back.
  6. Let stand in Bundt pan for 5 to 10 minutes on a wire cooling rack.
  7. Gently twist each Bundt and remove to cool on the wire rack.
  8. Once completely cool, sprinkle with powdered sugar to serve. If storing in the freezer, omit the powdered sugar. See NOTES for storage suggestions.Enjoy!




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  1. Rhe says

    Is the baking time the same if I switch to muffins instead? Have you tried subbing in honey instead of sugar? Just curious. These look beautiful. I can’t wait to try this recipe this weekend! I have a strange craving for carrot spice muffins!

    • EverydayMaven says

      Hi Rhe! I have not tried subbing honey in this recipe – if you do it, I would go a little heavier than 1/2 cup – maybe 2/3 of a cup? Enjoy!

    • EverydayMaven says

      I had planned on making a bundt cake for my son’s upcoming birthday as well (using this mini pan) but he veto’d it and wants cupcakes!

  2. Eha says

    How ignorant can one be? I have had plenty of fullsized bundt forms in my life, never one for the very appetizing mini ones! Never a baker or a cake eater, these look absolutely addictive and hardly prohibitive healthwise: so, first for the forms and then a trial! Have promised myself: too good not to test 😀 !

  3. says

    This cakes are ridiculously precious. I don’t care if you did the wrong theme-I’m so glad you posted the recipe anyway!

    I have a mini Bundt pan, but it only has 6 cakes so I think it’s a larger size than yours. I know the cake size is too big for a single serving, but kinda small to have 1 cake serve the 4 of us. As a result, the pan remains unused in a box in the basement.

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    • EverydayMaven says

      I have seen the pan with 6 cakes and I think they are double the size of mine – that one is perfect for 2 people to share one cake!

    • EverydayMaven says

      I am a big fan of individually portioned desserts Kim so I have a feeling I will be using this Mini Bundt pan a lot!

    • EverydayMaven says

      LOL Joanne – I was thinking, “Damn, if I only added some orange zest or something!” Oh well, next time (I hope!)

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