Carrot Baby Bundt Cakes


Serve these Carrot Baby Bundt Cakes as fun, individual-serving desserts to impress your guests. 

Carrot Baby Bundt Cakes
Makes 18
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  1. 1¼ cups unsalted butter, softened
  2. 3 cups sugar
  3. 5 large eggs
  4. 1 teaspoon vanilla extract
  5. 3 cups all-purpose flour
  6. 1 teaspoon ground cinnamon
  7. ½ teaspoon baking powder
  8. ½ teaspoon kosher salt
  9. ½ teaspoon ground ginger
  10. ½ teaspoon ground nutmeg
  11. 1¼ cups finely grated carrot (about 4), squeezed dry
  12. ¼ cup ricotta cheese
  13. 1 tablespoon lemon zest
  14. Cream Cheese Glaze (recipe follows)
  1. Preheat oven to 350°. Spray 3 (6-cup) mini Bundt pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating until combined.
  3. In a medium bowl, whisk together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Add carrot, ricotta, and lemon zest, beating just until combined. Spoon batter into prepared pans.
  4. Bake for 25 minutes or until a wooden pick inserted near center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Drizzle Cream Cheese Glaze over cakes.
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Cream Cheese Glaze
Yields 1
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  1. 4 ounces cream cheese, softened
  2. ½ cup heavy whipping cream
  3. ½ cup confectioners’ sugar
  4. 1 tablespoon fresh lemon juice
  5. ½ teaspoon salt
  1. In a large bowl, beat cream cheese and cream with a mixer at medium speed until smooth. Add confectioners’ sugar, beating until combined. Add lemon juice and salt, beating until smooth.
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