Here we are in June with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. This month, we're sharing Dad's favorite bundts in preparation for this weekend's Fathers' Day celebration. Thanks to Wendy of A Day in the Life on the Farm for hosting.
- A Day in the Life on the Farm: Oreo Bundt
- Culinary Adventures with Camilla: Carrot Cake Mini Bundt
- Food Lust People Love: Passionfruit Pound Cake Bundt
- Magical Ingredients: Eggless Basundhi Bundt Cake
- Making Miracles: Fresh Apple Bundt Cake
- Palatable Pastime: Lemon Raspberry Marbled Bundt Cake
- Patyco Candybar : Sangria Bundt Cake
- Sneha's Recipe: Date and Walnut Bundt
Carrot Cake Mini Bundt
Jake couldn't decide on a favorite cake. So I made my favorite cake. I figured: I made him a dad all those years ago. That counted, right?
Ingredients makes four mini bundts
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cardamom
- 3 cups shredded carrots
- 2 eggs
- 1/2 cup olive oil
- 1/2cup organic granulated sugar
- 1/2 cup organic dark brown sugar, lightly packed
- 1/4 cup milk (I used whole milk)
- 1 teaspoon pure vanilla extract
- Also needed: mini bundt pans; butter for greasing the pans; carrot ribbons for garnish; powdered sugar for dusting
Preheat oven to 350 degrees Fahrenheit. Butter mini bundt pans and set aside.
Place shredded carrots, eggs, oil, sugars, milk, vanilla, and spices in a medium-sized mixing bowl. Use a hand blender to beat into a smooth batter. Add in the flour, baking soda, and baking powder. Stir with a wooden spoon or spatula until ingredients are just moistened.
Portion batter into prepared pans. Bake for 40 to 45 minutes - until the bundts are well-risen and a tooth pick inserted into the center comes out clean.
Remove cakes to a wire rack and let cool slightly. Dust with powdered sugar and garnish with carrot ribbons.
That's a wrap for Dad's favorite bundts. We'll be back next month with Boozy Bundts. Oh, that sounds like fun!
It absolutely counts. Thanks for joining us today.ReplyDelete
Thanks for being patient with me in posting late.Delete
The texture on those is beautiful - I adore carrot cake! I love your rationale too - you're totally right your favorite cake flavor definitely counts :DReplyDelete
I love carrot cake and this cake has a beautiful texture!ReplyDelete