Preheat oven to 350°
Prepare mini-bundt pans. Grease and flour the inside of the bundt cakes form.
Place wire whisk on the Kitchen Aid mixer.
Beat together the cream cheese and sugar until smooth.
Add carrots and beat them together.
Next, add eggs and beat until smooth.
Now, alternate adding the flour and oil to the cake batter.
Add salt, cinnamon, baking soda, vanilla, and nuts to the mixture. Beat well.
Pour batter into pastry bags or a pancake squirter.
Fill bundt pan about halfway to the top of the hole.
Bake at 350° for 20 minutes.
Remove from oven and place on a cooling rack for 5-10 minutes.
Take a toothpick and move along the edges between the cake and the pan. This will help loosen the cake from the pan.
Turn the pan over and gently move the cake back and forth in the mold. And with your hand, gently try and pop out the cake from the pan.
Place on cooling rack right side up.