Recipe by Esti Rosenberg

Mini Carrot Coconut Bundt Cakes with Cream Cheese Frosting

Dairy Dairy
Easy Easy
15 Servings
Allergens

Ingredients

Special Equipment

  • 1 (24-cavity) mini Bundt pan

Cakes

  • cooking oil spray

  • 2 cups sugar

  • 1 and 1/4 cups oil, such as Gefen Canola Oil

  • 3 eggs

  • 3 cups Glicks Flour

  • 1 cup fine flaked coconut

  • 2 cups shredded carrots

Cream Cheese Frosting

  • 1 stick (1/2 cup) butter, room temperature

  • 1 (8-ounce) package cream cheese

  • 1 teaspoon vanilla extract

Garnish

  • toasted coconut flakes, to sprinkle

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit. Spray a mini Bundt pan with cooking spray and set aside.

2.

In a large bowl, combine sugar and oil. Add eggs, flour, coconut, carrots, baking soda, cinnamon, salt, vanilla extract, and mandarin oranges (including the syrup). Mix to form a batter. Pour into the prepared pan.

3.

Bake 30 minutes, until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan before transferring cakes to a wire rack to cool completely.

Prepare the Frosting

1.

In a bowl, beat the butter until creamy. Add cream cheese and vanilla extract and beat to combine. Add confectioners’ sugar, about a cup at a time, beating to incorporate after each addition.

2.

In a piping bag fitted with a decorating tip (or in a plastic sandwich bag with the corner cut off), pipe frosting onto cooled cakes and sprinkle with toasted coconut flakes.

Notes:

Freeze cakes unfrosted; wrap well and freeze up to 2 months—add cream cheese frosting after thawing for best texture.
Mini Carrot Coconut Bundt Cakes with Cream Cheese Frosting

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