Making Mini Bundt Carrot Cakes is a straightforward process! Follow these steps for success:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour your mini Bundt pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Combine Sugars and Oil: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
4. Add Eggs: Beat in the eggs one at a time, making sure to incorporate each one fully before adding the next.
5. Stir in Flavorings: Mix in the grated carrots, crushed pineapple, and vanilla extract until well combined.
6. Incorporate Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing.
7. Add Nuts: Fold in the chopped walnuts or pecans if using.
8. Fill the Bundt Pan: Spoon the batter into the prepared mini Bundt pan, filling each cavity about ¾ full.
9. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the cake comes out clean.
10. Cool: Allow the cakes to cool in the pan for 10-15 minutes before carefully removing them and placing them on a wire rack to cool completely.
11. Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until well combined. Add milk or cream as needed for desired consistency.
12. Frost the Cakes: Once the cakes are completely cool, generously frost each mini Bundt with cream cheese frosting. Decorate as desired with additional chopped nuts or shredded coconut.

With these simple steps, you’ll create beautiful and delicious Mini Bundt Carrot Cakes that will be a highlight of your Easter festivities!