Heat up the oven to: 180c/160c Fan/350f/Gas Mark 4.
In a large mixing bowl, add the eggs & whisk together. Next weigh in the sugar by placing the bowl of eggs on top of the scales and set to zero (TARE). And mix till combined, before setting to zero and adding in the vegetable oil. (You can set the scales to ml or use a jug). Alternatively, have all your ingredients measured out and ready before beginning ('Mise en place') See Photo 1.
Place your sieve over the mixing bowl, (on top of the scales and set to zero/tare), add in the flour, baking powder & ground spices. Use the back of a spoon to rub them both through the sieve. I like to mix the spices through the flour, while in the sieve, You will see me doing that in the video. I feel it helps distribute the spices through the batter better. Something else you will see in the video is my lifting of the sieve higher up. This helps incorporate even more air into your batter, making for a lighter cake. See Photo 2.
With the mixer on low to begin with, mix all the added ingredients until they come together, with no flour visible. Don't over-mix as it can lead to a dense bake. Alternatively mix in by hand. Add in grated nutmeg now if using. See Photo 3.
Finally add in your carrots and fold in by hand, just until incorporated evenly and no more. See Photo 4.
Now prepare your mini bundt cases by greasing well. I don't like to do this before preparing the batter, as I don't want them to dry out too much. For silicone bundt cases (or any silicone bakeware), I recommend using Frylight cooking spray. You will see me apply this in the video and I find it works best for silicone products. You can purchase in most supermarkets, but it is less expensive in places like Aldi, Lidl, B&M & Home Bargains. (See Photo 5 below). I regularly use the Butter, Coconut Oil, Extra Virgin Olive Oil & Sunflower oil versions in my baking. If using metal bundt tins however, I always use home made lining paste or a cake release spray. **Top Tip** - place the mini bundt cake cases into a cupcake tray/pan. Most mini bundt cases (or even silicone cupcake cases), will fit nicely, and in doing so, this helps them to keep their shape better when baking. See Photo 5 above & Photo 6 below. Next spoon or scoop the batter into the prepared mini bundt cases. Shapes/designs of mini bundts vary but you want to fill at least ¾ of the way. Then give the cupcake tray/pan a few bumps on the counter/worktop to expel any trapped air.
Bake in the centre of the oven for about 15 - 20 minutes until golden & well risen. See Photo 7. Check the cakes are done by inserting a wooden cocktail stick/tooth pick into the centre of the cake and if it comes out clean it is ready. If they aren't done yet, continue to bake for a further 2 minutes and check again. Continue until fully baked.
Leave to cool down in the tin and on the cooling rack for about 10 minutes. Then remove the cases from the cupcake tin and place the bundt cakes (while still in the cases), upside down on the cooling rack. Leave for about 10 minutes to cool down more.**Top tip - cooling the cases upside down and pressing just a little, very gently, helps bundt cakes sit nicely if they are a bit too rounded/domed from filling too much. You can of course trim the excess, but this is much easier. See Photo 8.