Carrot Ginger Mini Bundt Cake

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

Kankana Saxena

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 mini bundt cake

Ingredients

 

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• 1-½ cup all purpose flour (plus more to dust the baking pans)
• 1 teaspoon cinnamon powder
• ½ teaspoon baking soda
• pinch of salt
• 1 cup sugar
• ¾ 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.

Nutrition

Serving: 4mini bundt cake

I am sharing this with Lora @ Cake Duchess and Anuradha @ Baker Street for her event #BundtAMonth