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Recipe

MINI CARROT BUNDT CAKES

MINI CARROT BUNDT CAKES
60 Min 60 Min
4 Portions 4 Portions
Medium level Medium level
Ingredients

Ingredients

    For bread:  

    •  1 1/4 cups flour   

    • 1 ½ tsp baking powder  

    • 1 tsp baking soda  

    • 1 tsp cinnamon powder  

    • 6 7/8 tbsp walnuts  

    • 6 tbsp dark chocolate chips  

    • 2 cups grated carrot   

    • 2 eggs  

    • 10 tbsp sunflower oil  

    • 2/3 cups refined sugar  

    • A splash of Vainilla Molina Blend 

    • ½ tsp salt  

    For glaze:   

    • 1 cup powdered sugar 

    • 1 tbsp melted butter  

    • 1 tbsp milk  

    • A splash of Vainilla Molina Blend

Directions

Directions

    1. In a large bowl, mix flour, baking soda, baking powder, salt and cinnamon. Set aside. 

    1. Separately, beat eggs with sugar at medium-high speed until smooth and foamy.  

    1. Without stopping beating, add sunflower oil.  

    1. Gradually add flour mixture and stir until you get a homogeneous dough.  

    1. Add grated carrot, walnuts and chocolate, and mix again. Finally, add a splash of Vainilla Molina Blend and stir.  

    1. Grease molds, add dough and bake at 180 ºC / 356 °F for 60 minutes.  

    1. Remove molds from oven and wait 10 minutes before turning them out onto a rack.  

    1. While they cool, in a bowl mix powdered sugar, melted butter, milk and a splash of Vainilla Molina Blend, and stir until you get a light glaze.  

    1. Pour in a pastry bag and decorate the mini bundt cakes. Add more walnuts if desired. 

    1. Enjoy!

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