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
- 1-½ 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
Nutrition
I am sharing this with Lora @ Cake Duchess and Anuradha @ Baker Street for her event #BundtAMonth
nipponnin
How 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.
Sanjeeta kk
These tiny bakes are adorable..good to see you back. Love the combo of carrots and ginger...
foodwanderings
How adorable. Great flavor combination and the texture looks rich. Perfect for winter Miss Kankana!
Lawyer Loves Lunch
Totally 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?
Baker Street
So 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. 🙂
thyme (Sarah)
Adorable 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.
Aunt Clara
Lovely and cute. Can I come over for tea?
And honey, anything you add ginger to gets better. It's a rule of nature. 🙂
indugetscooking
absolutely love the cake!
IshitaUnblogged
Very 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 Saxena
I am not much of a dripping sauce fan or frosting on the cake fan 🙂 I like it plain! And yep one cake per portion 😉
Reem
Gorgeous cake!!
I just left a comment, no worries I can request u million time for quick post and pics from ur trip... Waiting....
Nandita
Good to know that you had a great vacation!!The cake looks fantastic with the warm flavors of ginger. just perfect for the rains 🙂
Rosa
Gorgeous cakes! Ginger is such a great addition. Now, I want one for breakfast...
Cheers,
Rosa
Vimitha
Hope u had a great time. I am waiting for ur travel post... The bundts look cute and sure it would have been flavor packed
Laura (Tutti Dolci)
Hope 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!
Arch
Beautiful 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
nags
it's so nice to see a new post from you, especially since gorgeous pictures are guaranteed 🙂
Kankana Saxena
Nags, it's so nice to see you here! Thanks a lot 🙂 I have always been a huge fan of your work.
vijitha
Such yummy combination girl. Loving every pic
Anamika | madcooking
Wow! Looks yummy Kankana, mini bundts are so cute..I havent tried carrot ginger combo, next carrot cake will add ginger too :)!
Jennifer (Delicieux)
Gorgeous 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 😀
dishesfrommykitchen
Its 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 Saxena
Oh yeah! It was such a fun trip but got extremely tired of walking all day long. Still recovering from jet lag 🙂