Mini Carrot Bundt Cakes - cooking recipe

Ingredients

Mini Bundt Cakes
18 1/4 ounces carrot cake mix
1/2 cup water
1/2 cup oil
3 eggs, beaten
1/2 cup walnuts, finely chopped
1/2 cup raisins
1/2 cup carrot, grated
8 ounces crushed pineapple in juice
Cream Cheese Drizzle
1/2 cup cream cheese, softened
3 tablespoons butter, melted
2 cups powdered sugar
1/4 cup milk

Preparation

Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
Pour into greased mini Bundt pan.
Bake at 375\u00b0F for 18-20 minutes or until a toothpick comes out clean.
Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.