Food and Recipes Desserts Cakes Bundt Cakes Carrot-Pineapple Mini Bundt Cakes with Buttermilk-Vanilla Glaze 5.0 (1) 1 Review A cross between mini carrot cakes and our always-popular hummingbird cake. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on June 17, 2022 Print Rate It Share Share Tweet Pin Email 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 Pineapple Flowers Directions 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. 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. 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. 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. Rate it Print