Mini Easter Carrot Cakes

Featured in Sweet treats for any occasion.

Mini Easter carrot cakes bring a festive touch to the traditional carrot cake, perfectly sized for individual servings and holiday celebrations. These bundt-shaped treats feature a moist, tender crumb infused with freshly grated carrots, warm spices like cinnamon and nutmeg, and crunchy walnuts for texture. The signature cream cheese frosting provides the perfect tangy-sweet complement to the spiced cake, creating that classic carrot cake flavor profile everyone loves. What makes these mini cakes special is their Easter presentation - each one becomes a canvas for creative decoration with colorful candies and edible grass, transforming a beloved dessert into a festive centerpiece. Whether served at Easter brunch, as part of a dessert spread, or packaged as thoughtful gifts, these mini carrot cakes deliver homemade charm and delicious flavor in a holiday-appropriate package.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sun, 09 Mar 2025 20:50:08 GMT
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Mini Bundt Carrot Cakes | myhomemaderecipe.com

Italian orange cake delivers bright, intense citrus flavor in every moist, tender bite. This traditional recipe incorporates whole fresh oranges for unmatched aromatic quality and tops everything with glistening candied orange slices for visual appeal. The combination of olive oil and yogurt creates an incredibly tender crumb that stays moist for days. Equally suitable for morning coffee, afternoon tea, or a dinner party finale, this versatile cake brings Mediterranean sunshine to your table without complicated techniques or hard-to-find ingredients.

I discovered this cake while visiting family in southern Italy, where citrus desserts reign supreme. My aunt served it with afternoon espresso, explaining that local bakers compete for the most fragrant version. The first time I made it at home, my kitchen filled with such incredible orange aroma that neighbors knocked on my door asking what I was baking. Now I make it whenever winter citrus appears at farmers' markets, sometimes baking multiple loaves to share with friends who request it specifically.

Essential Cake Components

  • Water: Forms the base liquid for simmering perfect candied orange slices
  • Granulated Sugar: Provides necessary sweetness without overwhelming the natural orange flavor
  • Medium Oranges: Contribute both stunning visual garnish and concentrated flavor throughout
  • Large Eggs: Create essential structure while contributing richness to the finished cake
  • All-Purpose Flour: Provides the basic foundation that allows other flavors to shine
  • Kosher Salt: Enhances surrounding flavors and balances sweetness perfectly
  • Nutmeg: Offers optional warming background note that complements citrus beautifully
  • Baking Powder: Ensures proper rise and light texture throughout the cake
  • Olive Oil: Contributes moisture while adding subtle complexity to the flavor profile
  • Plain Yogurt: Creates tenderness and slight tanginess that highlights orange notes
  • Vanilla Extract: Rounds out the flavor profile with floral aromatic notes

Cake Creation Method

Candied Orange Preparation:
Begin by combining sugar and water in a medium saucepan over medium heat, stirring occasionally until sugar completely dissolves. Once the mixture reaches a gentle boil, carefully arrange thinly sliced orange rounds in a single layer in the simmering syrup. Reduce heat to maintain a gentle simmer for approximately 15 minutes until orange slices become translucent and tender. Using a slotted spoon, transfer orange slices to a parchment-lined baking sheet, arranging them in a single layer to cool slightly. Reserve the fragrant orange syrup for glazing the finished cake later.
Orange Pulp Processing:
Thoroughly wash and dry remaining oranges before using a microplane to remove just the colored zest, avoiding the bitter white pith beneath. Once zested, use a sharp paring knife to carefully remove all remaining white pith from the oranges. This step prevents unwanted bitterness in your cake. Roughly chop the peeled orange segments, removing any seeds you encounter. Transfer prepared orange pieces to a food processor and pulse until smooth, creating a consistency similar to applesauce. This orange pulp provides incredible moisture and concentrated flavor throughout your cake.
Batter Creation Technique:
In a large mixing bowl, whisk eggs and sugar vigorously for approximately five minutes until the mixture becomes pale yellow and noticeably thicker. The air incorporated during this step contributes to your cake's final texture. While continuing to whisk, slowly stream olive oil into the egg mixture, incorporating completely before proceeding. In a separate bowl, whisk together flour, salt, optional nutmeg, and baking powder. Gently fold dry ingredients into wet mixture just until combined, avoiding overmixing. Finally, carefully incorporate yogurt, vanilla extract, and your prepared orange pulp, stirring just until everything comes together into a smooth, fragrant batter.
Assembly Procedure Details:
Prepare a nine-inch springform pan by greasing thoroughly and lining the bottom with parchment paper. Arrange cooled candied orange slices in a decorative pattern across the bottom of the prepared pan. Pour your completed batter over the arranged orange slices, using a spatula to smooth the top evenly. Place in an oven preheated to 350°F and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow cake to cool in the pan for 20 minutes before carefully running a knife around the edges and removing the springform ring. Once completely cooled, invert cake onto a serving plate so candied oranges become the beautiful top decoration.
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Easy Mini Bundt Carrot Cakes | myhomemaderecipe.com

Flavor Variations

Transform this cake into a chocolate orange version by folding in finely chopped dark chocolate or cocoa nibs for a sophisticated flavor contrast. Create a lemon-orange hybrid by substituting one of the oranges with a lemon to introduce a brighter citrus complexity. Add warm spices such as cinnamon and cardamom for an autumn-inspired take that pairs beautifully with a cup of tea.

Storage Solutions

Store the cake at room temperature under a cake dome or tightly wrapped in plastic wrap for up to three days. For extended storage, refrigerate for up to a week, ensuring it is well covered to prevent drying out. If freezing, wrap slices individually in plastic wrap followed by aluminum foil, and store in an airtight container for up to three months. Thaw frozen slices at room temperature for about an hour before serving for the best texture and flavor.

A cake with carrots and cream on top. pin it
A cake with carrots and cream on top. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I make these mini carrot cakes ahead of time?
Yes, you can bake the cakes 1-2 days ahead and store them wrapped at room temperature. Frost them the day you plan to serve, as the frosting contains dairy.
→ What can I use instead of a mini bundt pan?
You can use a regular muffin tin, mini loaf pans, or even a standard bundt pan (adjusting baking time accordingly) if you don't have mini bundt pans.
→ Are there any nut-free alternatives for this recipe?
You can simply omit the walnuts or substitute them with raisins, dried cranberries, or even shredded coconut for texture without using nuts.
→ How should I store leftover mini carrot cakes?
Store frosted cakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 30 minutes before serving for the best flavor and texture.
→ Can I freeze these mini carrot cakes?
Yes, you can freeze the unfrosted cakes for up to 3 months. Thaw completely at room temperature before frosting and decorating them.

Mini Easter Carrot Cakes

These mini Easter carrot cakes feature moist spiced cake topped with cream cheese frosting and festive decorations, perfect for your holiday celebration.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 mini bundt cakes)

Dietary: Vegetarian

Ingredients

→ For the cakes

01 2 1/2 cups all-purpose flour
02 1 teaspoon baking soda
03 2 teaspoons baking powder
04 1/2 teaspoon salt
05 2 1/2 teaspoons cinnamon
06 1/2 teaspoon nutmeg
07 1/4 teaspoon ginger
08 3/4 cup avocado oil or vegetable oil
09 2 cups granulated sugar
10 3/4 cup buttermilk
11 4 eggs
12 2 teaspoons vanilla
13 2 1/2 cups fresh, finely grated carrots
14 1 cup chopped walnuts

→ For the cream cheese frosting

15 8 ounces (1 cup) cream cheese, softened
16 6 ounces (1/2 cup) unsalted butter, softened
17 1/4 teaspoon salt
18 1 teaspoon vanilla extract
19 3 1/2 cups powdered sugar
20 Assorted Easter candy and edible grass for decorating

Instructions

Step 01

Heat your oven to 350°F and give your mini bundt cake pan a good coating of non-stick spray. Peel those carrots and grate them finely - you want them to blend seamlessly into your cake batter.

Step 02

In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and all those warm spices - cinnamon, nutmeg, and ginger. These spices are what give carrot cake its distinctive cozy flavor.

Step 03

In a separate large bowl, combine your sugar, eggs, buttermilk, oil, and vanilla. Beat everything together on low speed until it's smooth and well incorporated. The buttermilk is the secret to keeping these cakes super moist!

Step 04

Gradually add your flour mixture into the wet ingredients, beating on low speed just until everything comes together. Be careful not to overmix - that's the key to a tender cake.

Step 05

Fold in those freshly grated carrots and chopped walnuts. The carrots add moisture and natural sweetness, while the walnuts bring a perfect crunchy contrast.

Step 06

Divide your batter evenly among the mini bundt cake molds and bake for 20-25 minutes. You'll know they're done when a toothpick inserted comes out clean. Let them cool in the pan before transferring to a wire rack to cool completely.

Step 07

Beat together the softened cream cheese and butter until mostly combined. Add vanilla and then whip on high speed until fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition until you have a smooth, creamy frosting.

Step 08

Once your cakes are completely cool, frost them generously with the cream cheese frosting. Get creative with Easter candy and edible grass to make them look like festive Easter nests!

Notes

  1. These mini carrot cake bundt cakes are best served at room temperature for the perfect texture and flavor.
  2. Since the frosting contains dairy, don't leave the frosted cakes at room temperature for more than 2 hours.
  3. If you make the frosting ahead of time and refrigerate it, let it soften slightly before decorating your cakes.
  4. For a fun Easter presentation, decorate these mini bundts to look like little nests with candy eggs on top!

Tools You'll Need

  • Mini bundt cake pan
  • Electric mixer
  • Mixing bowls
  • Wire cooling rack
  • Box grater for carrots

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)
  • Contains dairy (buttermilk, cream cheese, butter)
  • Contains eggs
  • Contains tree nuts (walnuts)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 25 g
  • Total Carbohydrate: 65 g
  • Protein: 6 g