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Ingredients
| carrot cake mix: 18.25 oz |
| water: 1/2 cup |
| vegetable oil: 1/2 cup |
| eggs: 3 (beaten) |
| walnuts (chopped): 1/2 cup (finely chopped) |
| seedless raisins (packed): 1/2 cup |
| carrots (grated): 1/2 cup (grated) |
| crushed pineapple: 8 oz (in juice) |
| cream cheese: 1/2 cup (softened) |
| salted butter: 3 Tbl (melted) |
| powdered sugar (unsifted): 2 cups |
| 2% milk: 1/4 cup |
Mini Carrot Bundt Cakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
- Pour into greased mini Bundt pan.
- Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
- Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.