Sunday, July 14, 2013

Mini Carrot Bundt Cakes

Mini Carrot Bundt Cakes

Preheat oven to 350. And prep a mini bundt pan or muffin pan by spraying liberally with oil. If you pan is particularly fussy, oil and dust with flour. Makes approx. 16-18 cakes.

  Combine until smooth:
1 c Brown Sugar
1/2 c Granulated Sugar
1/3 c Coconut Oil
1 tsp Vanilla
4 oz. Pineapple Tidbits w/Juice (pureed with the juice)
3 each Eggs
  Sift together:
1 1/2 c A/P Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Nutmeg
  Add-in: 2 c Grated Carrots

Cinnamon Glaze
  Whisk together:
1 c Powdered Sugar
1/2 tsp Cinnamon
1 tsp Salt
1/2 tsp Vanilla
1/8 to 1/4 c Milk

Toss the Pineapple tidbits into a food processor or blender and puree until smooth. Grate carrots and set aside. Combine Sugars, coconut oil, vanilla and eggs whisking until smooth. Sift or whisk together dry ingredients. Fold in the grated carrots.

Pour into a well greased mini bundt pan and bake until golden brown and a tester comes out clean.

Whisk together the glaze adding just enough milk so that its smooth and a little runny, you might not need all the milk. If you add
too much just add more sugar until you get the right consistency. Dip in glaze and allow to set.

Recipe tweaked and adapted from

Eat, enjoy and remember to share :)

1 comment:

Emma said...

I love carrot cake! These look yummy.