Carrot-Muffin Baby Bundts

Name: Carrot-Muffin Baby Bundts
Total time: 30 min
Yield: 6
Ingredients: 1 1/2 c. white whole-wheat flour; 1 1/2 c. grated carrots; 1/2 c. brown sugar; 1 tsp. baking soda; 1 1/2 tsp. pumpkin pie spice; 1/4 tsp. salt; 2 large eggs; 1/3 c. applesauce; 1/4 c. canola oil; 1 tsp. vanilla extract; 2 oz. cream cheese, softened; 3 tbsp. confectioners' sugar; 3 tbsp. milk

By The Good Housekeeping Test KitchenPublished: Mar 10, 2016

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Mike Garten

Yields:

Total Time:

30 mins

A sweet surprise for the most important meal of the day.

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Ingredients

Carrot-Muffin Bundts

1 1/2 cups white whole-wheat flour
1 1/2 cups grated carrots
1/2 cup brown sugar
1 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
2 large eggs
1/3 cup applesauce
1/4 cup canola oil
1 tsp. vanilla extract

Cream Cheese Glaze

2 oz. cream cheese, softened
3 Tbsp. confectioners' sugar
3 Tbsp. milk

Directions

1. Step 1In large bowl, combine flour, carrots, brown sugar, baking soda, pumpkin pie spice and salt.
2. Step 2Beat eggs, applesauce, canola oil and vanilla extract; add to flour mixture.
3. Step 3Stir batter just until mixed; divide among sprayed cups of mini Bundt pan. Bake in 375 degrees F oven 14 to 16 minutes or until toothpick inserted into centers comes out clean.
4. Step 4Cool in pan on rack 5 minutes; transfer cakes from pan to rack and let cool completely. Mix glaze ingredients together. Drizzle with Cream Cheese Glaze if desired.

Cream Cheese Glaze

Beat cream cheese, confectioners’ sugar, and milk until smooth and slightly runny.

Nutritional Information (per serving): Calories 345; Protein 7g; Carbohydrate 44g; Total Fat 15g; Saturated Fat 3g; Dietary Fiber 4g; Sodium 370mg

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