I always feel that after a vacation, I will be reluctant to enter the kitchen but it somehow turns out to be just the opposite. I only get more excited! It’s been a couple of days since we came back from our dream-came-true trip and I have loads to share with you. Hopefully, I will soon be done editing the gazillion photos that we captured. Yes, gazillion! What can I say, we visited Paris and Rome, and it was our first time to these beautiful places. We just couldn’t get enough of its beauty. I will share the travel post soon, I promise.
Today, let’s enjoy the Carrot Ginger Mini Bundt cake.
It’s been pouring all-day long and the weatherman said that it would remain the same for the next few days. For some weird reason, I am actually enjoying the rain and the cozy feeling that it’s bringing along with it. I am also enjoying the smell of the cake and the simple flavors, which go so well with a cup of hot tea. Perfect for the season, I say.
I personally feel that the combination of ginger and carrot always works! Be it in a savory soup or a sweet cake. I also added some lemon to it for a refreshing flavor. It’s one of those easy, effortless baking recipes that can turn any gloomy day into a pretty happy one!
Carrot Ginger Mini Bundt Cake
Ingredients
- 1-1/2 cup all purpose flour, plus more to dust the baking pans
- 1 teaspoon cinnamon powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup sugar
- 3/4 cup olive oil, plus more for greasing the baking pans
- 2 eggs
- 3 medium size carrots, finely grated
- 2- inch ginger, finely grated
- zest of one lemon, plus more for garnish
- juice of half lemon
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar, for garnish
Instructions
- Preheat the oven to 325F. Grease the baking pans with some oil and dust it with flour.
- In a mixing bowl, whisk flour, cinnamon powder, baking soda and salt.
- In a separate bowl, whisk oil, egg and sugar until it’s smooth and pale yellow in color.
- Add the dry ingredients in the mixing bowl to this bowl and mix it properly.
- Add rest of the ingredients (carrot, ginger, lemon juice, lemon zest and vanilla extract) and whisk for about a minute.
- Pour the batter in the baking pans. Fill it half way through. Bake it for about 30 minutes.
- Before serving, sift some icing sugar on top and add some lemon zest.
Notes
The baking time might differ if you are using a bigger pan instead of the mini ones.
I am sharing this with Lora @ Cake Duchess and Anuradha @ Baker Street for her event #BundtAMonth
Comments are closed.
dishesfrommykitchen
November 28, 2012 at 8:16 PMIts nice to see u back in your kitchen and I hope you enjoyed a loooooooot in your trip and yes its absolutely such a wonderful place to visit….There is nothing to say about this flavorful,healthy and cute little Bundts 🙂 Lovely pictures 🙂
Kankana
November 30, 2012 at 9:08 AMOh yeah! It was such a fun trip but got extremely tired of walking all day long. Still recovering from jet lag 🙂
Jennifer (Delicieux)
November 28, 2012 at 8:18 PMGorgeous mini bundts! I love carrot cake, it’s always a winner, and carrot and ginger really work so well together. I’m sure they were made for each other 😀
Anamika | madcooking
November 28, 2012 at 8:36 PMWow! Looks yummy Kankana, mini bundts are so cute..I havent tried carrot ginger combo, next carrot cake will add ginger too :)!
vijitha
November 28, 2012 at 9:05 PMSuch yummy combination girl. Loving every pic
nags
November 28, 2012 at 9:05 PMit’s so nice to see a new post from you, especially since gorgeous pictures are guaranteed 🙂
Kankana
November 30, 2012 at 9:09 AMNags, it’s so nice to see you here! Thanks a lot 🙂 I have always been a huge fan of your work.
Arch
November 28, 2012 at 9:39 PMBeautiful pics. Waiting to see your travel post. Sounds like a wonderful holiday, Paris and Rome are seriously awesome places. Love the addition of ginger in this
Laura (Tutti Dolci)
November 28, 2012 at 9:49 PMHope you had a wonderful trip, I loved your Instagrams and can’t wait to see more! I love a bundt cake and the flavors here are perfection!
Vimitha
November 28, 2012 at 10:16 PMHope u had a great time. I am waiting for ur travel post… The bundts look cute and sure it would have been flavor packed
Rosa
November 28, 2012 at 10:19 PMGorgeous cakes! Ginger is such a great addition. Now, I want one for breakfast…
Cheers,
Rosa
Nandita
November 28, 2012 at 10:35 PMGood to know that you had a great vacation!!The cake looks fantastic with the warm flavors of ginger. just perfect for the rains 🙂
Reem
November 28, 2012 at 11:04 PMGorgeous cake!!
I just left a comment, no worries I can request u million time for quick post and pics from ur trip… Waiting….
IshitaUnblogged
November 29, 2012 at 3:02 AMVery different Bundt cake – one – they are mini; two – they don’t have the drippy sauce all over it. One cake per portion, what do you think?
Kankana
November 30, 2012 at 9:10 AMI am not much of a dripping sauce fan or frosting on the cake fan 🙂 I like it plain! And yep one cake per portion 😉
indugetscooking
November 29, 2012 at 4:31 AMabsolutely love the cake!
Aunt Clara
November 29, 2012 at 4:34 AMLovely and cute. Can I come over for tea?
And honey, anything you add ginger to gets better. It’s a rule of nature. 🙂
thyme (Sarah)
November 29, 2012 at 5:03 AMAdorable little bundt cakes. So happy that you had such a dreamy trip. I can never get enough of looking at people’s experiences in both London or Paris. Can’t wait to see your photos.
Baker Street
November 29, 2012 at 8:29 PMSo good to know you had such a lovely trip, K! I love mini bundt cakes and this one looks amazing! Your pictures are just stunning and the flavors are perfect. All I want to do is tuck in with a slice of your cake ( okay, maybe two) and a cup of coffee. Thanks for linking up to BundtaMonth. 🙂
Lawyer Loves Lunch
November 30, 2012 at 10:54 AMTotally excited to read your upcoming travel post! In the meantime, maybe I’ll settle for some cake 🙂 And because this has carrot in it, it’s almost like health food and not dessert at all, right?
foodwanderings
November 30, 2012 at 5:02 PMHow adorable. Great flavor combination and the texture looks rich. Perfect for winter Miss Kankana!
Sanjeeta kk
November 30, 2012 at 9:18 PMThese tiny bakes are adorable..good to see you back. Love the combo of carrots and ginger…
nipponnin
December 1, 2012 at 6:40 PMHow lucky you! You must had a great time over there. Can’t wait to see your photos. The cake is sooo cute but where can I find the mold? This could be a great home-made gift.
Yelena
December 1, 2012 at 6:58 PMI love rainy and cozy days-) I don’t feel guilty if I watch an extra TV or bake something extra nutty -)) Your dessert looks so good, I just love the combination of these flavors. Winter is the season when baking is part of it, we should enjoy every moment of it.
Karen
December 2, 2012 at 6:01 AMYour kitchen must have smelled wonderful while your little cakes were baking. They sound terrific.
Soma
December 3, 2012 at 1:30 PMI am going to your trip post now. Carrot and ginger is my best and only way to have a carrot cake. really beautiful.
Wizzy
December 4, 2012 at 2:07 PMGinger in carrot cake is just amazing.
Colette @ JFF!
December 4, 2012 at 2:09 PMCarrot & ginger are awesome together!
[email protected]
December 5, 2012 at 11:18 AMAbsolutely perfect to enjoy a rainy day indoor. I like how cute the cake looks in the mini bundt pan too!