 You’ll have a ton of fun with a mini bundt pan if you just know how to use it. This guide will tell you how and give a sampling of recipes to get you started. Print it out or save it on your computer. You’ll love it.
Every recipe is tested and each has an accompanying photo.
Look over the table of contents to see what you will get.
Table of Contents
What is a Mini Bundt Pan?
I’ve got to have a Mini Bundt Pan!
Recommended Pans
Other equipment that we recommend
Mini Pineapple Upside-Down Cakes
Glazed Little Bundt Cakes
Making Cake Donuts in a Mini Bundt Pan
How to Make Little Bundt Cakes with a Cake Mix
Mini Carrot Cakes
Miniature Shortcakes
Little Hazelnut Cakes
Mini Apple Bundt Cakes
Miniature Chocolate Chip Cakes
Miniature Volcanoes
Little Sour Cream Cherry Cakes
Little Flourless Chocolate Cakes
More Free Publications from The Prepared Pantry
Free 250-page Baking Book
Free Baking Guides
Free Recipe Collections
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Mini Carrot Cakes
 Dense solid cakes seem to work particularly well in a mini bundt cake pan. This carrot cake works very well and produces attractive little desserts for your next dinner party.
Instead of frosting, you can save time by placing these little cakes on dessert plates and drizzling them with cream syrups.
Ingredients
1 1/4 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup grated carrots
1/3 cup walnut pieces
1/3 cup raisins
Directions
Preheat the oven to 325 degrees. Spray non stick spray onto mini bundt pan molds.
- Mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a medium bowl.
- In another bowl, mix the oil, eggs, sugar, and vanilla together until they are well blended.
- Add the carrots, raisins and walnuts and mix until blended.
- Spoon the batter evenly into molds. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a cake. Cool for 5 minutes before removing the little cakes from the molds. Trim the edges with kitchen shears if needed for a neat presentation.
- Blend icing ingredients below and frost after cooling. Decorate with orange zest if desired.
Cream Cheese Icing
1 tablespoon milk
1 tablespoon butter
2 tablespoons cream cheese
1 cup powdered sugar
1/2 teaspoon orange zest (optional)
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