Mini Carrot Cake Bundt Cakes

If you love the flavours of classic carrot cake — chewy raisins, warming spices and crunchy walnuts — then you’re going to love my take on those cosy flavours in these super easy mini carrot cake bundt cakes.

Using simple ingredients, these are baked into soft, dense little cakes that feel comforting and satisfying. They’re perfect when you want something delicious without a complicated recipe.

This is an easy baked recipe that is sure to create the most comforting smell in your kitchen, making it ideal when you’re craving a homemade treat that’s simple to prepare. They’re the perfect balance of sweet and salty, making them great as a snack, dessert, or even a speedy breakfast. Plus, they can be stored in the freezer, so you’ll always have some on hand when you need them.

They’re also super allergy-friendly. These mini bundt cakes are gluten-free (just be sure to use certified gluten-free oats), dairy-free and vegan.

If you need to make them nut-free, you can replace the ground almonds with oat flour (simply blend oats), swap the walnuts for seeds, and use a seed butter instead of almond butter. The recipe is also very adaptable — for example, date syrup can be swapped for any liquid sweetener such as maple syrup or honey.

These are perfect when you don’t have a lot of time or ingredients. It’s a one-bowl recipe, and because they store well in the freezer, they’re ideal for weekly meal prep. They’re also great to pack for work or school as a flavourful snack to fuel you through the day.

So, let’s get into it…

Ingredients

1 cup oats

½ cup ground almonds

1 carrot

¼ cup walnuts

2 tbsp ground flaxseed

¼ cup raisins

½ tsp mixed spice

⅓ cup almond butter

⅓ cup date syrup

⅓ cup coconut oil

Method

1. Preheat the oven to 180°C (350°F) and lightly grease a mini bundt tin with coconut oil.

2. Grate the carrot and add it to a large bowl.

3. Finely chop the walnuts and raisins, then add them to the bowl.

4. Add the oats, ground almonds, mixed spice and flaxseed.

5. Mix the dry ingredients well.

6. Add the almond butter, date syrup and coconut oil.

7. Mix until fully combined and a thick batter forms.

8. Spoon the mixture evenly into the mini bundt tin, pressing it down firmly.

9. Bake for 20–25 minutes, or until set and lightly golden.

10. Allow to cool before turning out of the tin.

11. Enjoy warm or at room temperature. Store in an airtight container or individually wrapped in the freezer.

There are so many flavour combinations you can try with these mini bundt cakes, but this carrot cake version is one of my absolute favourites. It’s cosy, satisfying, and perfect to grab on the go — or to enjoy mid-afternoon with a cup of tea.

If you make these, I’d love to see them. Let me know over on Instagram @rubysgfkitchen, where you can also keep up to date with what I’ve been baking and all my latest recipes.

Happy baking,

Ruby x