Mini Carrot Bundt Cakes (gluten free)

Personal mini carrot cake bundts for you and a friend! Easy, gluten-free, vegan cakes with a center stuffed with “cream cheese” frosting and decorated with coconut and sprinkles! Have your cake and eat it too! Easter dessert was never so sweet (but sugar-free!) Recipe courtesy of Rebecca Pytell from Strength and Sunshine.

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Servings 2 - 4 servings
Prep Time 15 minutes
Cook Time 25 - 30 minutes
Submitted By Rebecca Pytell from Strength and Sunshine
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 2 - 4 servings
Prep Time 15 minutes
Cook Time 25 - 30 minutes
Submitted By Rebecca Pytell from Strength and Sunshine
Share this Recipe
Share this Recipe
Instructions
  1. Preheat the oven to 350°F.
  2. In a mixing bowl, combine all cake ingredients and mix well to combine for a smooth batter.
  3. Grease 2 (8 ounce) mini bundt cake molds and pour half the mixture into each mold. (It should fill about half way up in each). Now place them in the oven to bake for 25-30 minutes.
  4. In the meantime, make the cream cheese frosting my simple mixing the cream cheese, powdered erythritol, and lemon juice together.
  5. Once the cakes have baked and you've allowed them to cool, flip them out on to a plate. Spoon in the cream cheese frosting into the center "dug-out". Then sprinkle on some extra shredded coconut and festive sprinkelz!
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