MINI CARROT BUNDT CAKES
60 Min
4 Portions
Medium level
Ingredients
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1 1/4 cups flour
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1 ½ tsp baking powder
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1 tsp baking soda
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1 tsp cinnamon powder
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6 7/8 tbsp walnuts
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6 tbsp dark chocolate chips
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2 cups grated carrot
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2 eggs
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10 tbsp sunflower oil
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2/3 cups refined sugar
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A splash of Vainilla Molina Blend
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½ tsp salt
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1 cup powdered sugar
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1 tbsp melted butter
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1 tbsp milk
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A splash of Vainilla Molina Blend
For bread:
For glaze:
Directions
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In a large bowl, mix flour, baking soda, baking powder, salt and cinnamon. Set aside.
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Separately, beat eggs with sugar at medium-high speed until smooth and foamy.
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Without stopping beating, add sunflower oil.
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Gradually add flour mixture and stir until you get a homogeneous dough.
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Add grated carrot, walnuts and chocolate, and mix again. Finally, add a splash of Vainilla Molina Blend and stir.
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Grease molds, add dough and bake at 180 ºC / 356 °F for 60 minutes.
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Remove molds from oven and wait 10 minutes before turning them out onto a rack.
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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.
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Pour in a pastry bag and decorate the mini bundt cakes. Add more walnuts if desired.
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Enjoy!
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