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Carrot-Pineapple Mini Bundt Cakes with Buttermilk-Vanilla Glaze

This recipe yields moist and flavorful mini Bundt cakes, rich with grated carrots, crushed pineapple, toasted pecans, and flaked coconut. Each cake is finished with a simple yet tangy buttermilk-vanilla glaze, offering a delightful balance of sweetness and spice in a charming individual serving. Perfect for dessert or a special breakfast.
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Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 7205 kcal

Equipment

  • 1 Mini Bundt Cake Pans Ensure thoroughly greased and floured
  • 1 Stand Mixer or large mixing bowls and a hand mixer
  • 2 Mixing Bowls One for dry, one for wet ingredients
  • 1 Whisk For dry ingredients and glaze
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter softened
  • 1/2 cup canola oil
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 3 large carrots grated (about 1 3/4 cups)
  • 1 8-oz. can crushed pineapple, drained
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup chopped toasted pecans
  • 2 cups powdered sugar
  • 2 tablespoons butter melted
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons whole buttermilk
  • Pineapple Flowers

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour 12-cavity mini Bundt cake pans thoroughly.
  • In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, kosher salt, and ground nutmeg; set aside.
  • In the bowl of a stand mixer, cream together granulated sugar, light brown sugar, softened butter, and canola oil on medium speed until light and fluffy.
  • Beat in eggs one at a time, incorporating each fully before adding the next.
  • Gradually add the dry ingredient mixture to the wet ingredients alternately with the whole buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • Fold in the grated carrots, well-drained crushed pineapple, sweetened flaked coconut, and chopped toasted pecans until evenly distributed.
  • Divide the batter evenly among the prepared mini Bundt cake cavities, filling each about two-thirds full.
  • Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. Let cool in pans for 10 minutes.
  • Invert cakes onto a wire rack to cool completely. While cakes cool, prepare the glaze by whisking together powdered sugar, melted butter, vanilla extract, and 2-3 tablespoons of whole buttermilk until smooth.
  • Once cakes are completely cool, drizzle generously with the buttermilk-vanilla glaze and garnish with pineapple flowers if desired.

Notes

1. Ensure all cold ingredients, especially butter, eggs, and buttermilk, are at room temperature. This allows for better emulsion and a smoother batter, resulting in a more tender cake. 2. Do not overmix the batter once the flour is added; mix only until just combined to prevent gluten development, which can lead to a tough cake. 3. Thoroughly grease and flour your mini Bundt pans to ensure easy release. A baking spray with flour is ideal. 4. For an enhanced flavor profile, consider adding a pinch of ground ginger or fresh orange zest to the cake batter. 5. Drain the crushed pineapple very well to avoid excess moisture, which could make the cakes dense.