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
The baking time might differ if you are using a bigger pan instead of the mini ones.
Nutrition
Serving: 4mini bundt cake