Baking Mini Carrot Bundt Cakes 

1. Preheat oven to 350°F. Butter and flour well or coat 6-cavity mini Bundt pan with baking spray before setting aside.
2. To a large mixing bowl, add and whisk together your sugar, canola oil, eggs, vanilla extract, and pineapple.
3. Add your flour, baking powder, baking soda, salt, and cinnamon.
4. Fold in your grated carrots and nuts before dividing and pouring batter evenly into your quarter sheet pan.
5. Bake for 20-22 minutes or until you insert a toothpick into your cake and it comes out cleanly.
6. Let cake cool in pan about 15 minutes before flipping the pan upside down onto a wire rack for the individual cakes to cool completely.

Making Cream Cheese Frosting

1. As your cake cools, gently warm your cream cheese in a medium-sized bowl in the microwave in short, 10-second bursts on low power until it’s runny enough to whisk. Should take 30-45 seconds in total.   
2. Add your vanilla extract, pinch of salt, and powdered sugar to the bowl, whisking until the mixture is slightly thickened but still liquid-y.
3. Drizzle cream cheese glaze onto the 6 mini Bundts.
4. If desired, top your mini Bundts with cinnamon or crushed nuts.