• Preheat the oven to 350 degrees.
• In a bowl, beat together the sugar, eggs and oil until completely smooth and well incorporated.
• Mix flour, baking soda, cinnamon and salt together in a separate bowl.
• Slowly add the flour mixture to the wet mixture and beat well for 3-4 minutes.
• In another bowl, mix together the grated carrots, chopped walnuts, diced pineapple and a dusting of flour (about 1 tbsp.) Stir until mixed well and coated.
•  Fold the carrot mixture gently into the batter until just combined.
• Pour your batter into the mini bundt cake molds (or any other container you wish to bake it in).
•  Bake for 25-40 minutes depending on your baking dish, until a toothpick or knife comes out clean when poked into the middle of your cakes. (the 12 mini bundt cake pan takes about 25 minutes).

Icing

• While the cake is baking, prepare your icing. Begin by beating together the cream cheese and butter for 3-4 minutes on high until completely smooth.
• Add in the vanilla and confectioner’s sugar and mix well.
•  Slowly add in 2-3 tbsp. of milk until your icing reaches a spreadable consistency. If your icing becomes too thin, you can add more confectioner’s sugar, and if it is too thick, you can add more milk.
• Let the cakes cool slightly and serve warm topped with icing.