Carrot-Pineapple Mini Bundt Cakes with Buttermilk-Vanilla Glaze

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A cross between mini carrot cakes and our always-popular hummingbird cake.

Carrot-Pineapple Mini Bundt Cakes with Buttermilk-Vanilla Glaze
Photo: Cedric Angeles; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Active Time:
25 mins
Total Time:
1 hrs 25 mins
Yield:
1 dozen

For a fancy finish, garnish the cakes with (edible!) pineapple flowers. Be sure to make the flowers a day in advance so they can fully dry overnight. Or, for an easier topper that will still look great on your Easter table, garnish each mini Bundt with a fresh pineapple wedge or sprinkle with yellow nonpareils.

Ingredients

Mini Bundt Cakes

  • 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

Buttermilk-Vanilla Glaze

  • 2 cups powdered sugar

  • 2 tablespoons butter, melted

  • 2 teaspoons vanilla extract

  • 2 - 3 tablespoons whole buttermilk

Garnish

Directions

  1. Prepare the Mini Bundt Cakes: Preheat oven to 350°F. Beat together granulated sugar, brown sugar, and butter with a heavy-duty stand mixer on medium speed until well blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until blended after each addition.

  2. Whisk together flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in vanilla at low speed just until blended. Fold in carrots, drained pineapple, coconut, and pecans. Spoon batter into 2 heavily greased (with cooking spray) 6-cup mini-Bundt pans, filling each about three-fourths full.

  3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 23 minutes. Cool in pans on wire racks for 10 minutes. Gently run a knife around edges. Remove from pans; cool completely, about 30 minutes.

  4. Prepare the Buttermilk-Vanilla Glaze: Stir together powdered sugar, melted butter, vanilla, and 2 tablespoons of the buttermilk in a medium bowl. Gradually add remaining buttermilk, 1 teaspoon at a time, as needed for desired consistency. Spoon glaze over tops of cooled cakes, allowing to drip down sides. Garnish with Pineapple Flowers.

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