Baking · English

Mini Carrot Bundt Cake with Chocolate Icing

Mini Carrot Bundt Cake

Mini Carrot Bundt Cake.

This cake is so easy to prepare. The recipes is only 6 main ingredients. It is a Brazilian carrot cake recipe that I already posted before. However , I did some adjustments for the mini cake version. You can bake them using a mini Bundt cake pan or mini cupcake pan.

These mini cakes turned out adorable. The chocolate icing is also very easy to prepare. I’m sure adults and kids will love it.

Take care!!!

Fabi 😘

Ingredients:

3 carrots (small diced about 1 cup)

2 large eggs

1/2 cup coconut oil

3/4 cup unrefined sugar

1 cup all-purpose flour

1/2 tablespoon baking powder

1/4 teaspoon salt

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Prepare:

  • Preheat oven to 350F.
  • Grease and flour a mini Bundt Cake pan.

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  • In a bowl sift flour and salt. Set aside
  • Place all ingredients (except flour and baking powder) into a blender and mix for about 2-3 minutes, or until all ingredients are combined.
  • Add the mixture in a large bowl.

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  • Add flour and baking powder and mix just until combined. Do not over mix.
  • Pour mixture into prepared mini Bundt pan. Be careful to not overfill.

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  • Bake for about 18-20 minutes, or until light golden brown.

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  • Let it cool for about 5 minutes in the pan and then, remove the mini cakes to a wire rack.

Prepare Chocolate Icing:

  • In a small saucepan add:

3/4 cup unrefined sugar

3 tablespoons cocoa powder (I use Ghirardelli 100% unsweetened cocoa powder)

1 1/2 tablespoons milk

1 tablespoon butter

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  • Bring all ingredients to boil over medium low heat. When it starts to form bubbles, turn heat off and immediately pour chocolate icing over the warm mini cakes.

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  • Let it cool completely to harden the icing.

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**Enjoy!!!

Mini bolo de cenoura

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

Mini Carrot Bundt Cake with Chocolate Icing

  • Servings: 12 mini cakes
  • Difficulty: easy
  • Print

Mini Carrot Bundt Cake

Ingredients:

3 carrots (small diced about 1 cup)

2 large eggs

1/2 cup coconut oil

3/4 cup unrefined sugar

1 cup all-purpose flour

1/2 tablespoon baking powder

1/4 teaspoon salt

Prepare:

  • Preheat oven to 350F.
  • Grease and flour a mini Bundt Cake pan.
  • In a bowl sift flour and salt. Set aside
  • Place all ingredients (except flour and baking powder) into a blender and mix for about 2-3 minutes, or until all ingredients are combined.
  • Add the mixture in a large bowl. Add flour and baking powder and mix just until combined. Do not over mix.
  • Pour mixture into prepared mini Bundt pan. Be careful to not overfill.
  • Bake for about 18-20 minutes, or until light golden brown.
  • Let it cool for about 5 minutes in the pan and then, remove the mini cakes to a wire rack.

Chocolate icing:

  • In a small saucepan add:

3/4 cup unrefined sugar

3 tablespoons cocoa powder (I use Ghirardelli 100% unsweetened cocoa powder)

1 1/2 tablespoons milk

1 tablespoon butter

  • Bring all ingredients to boil over medium low heat. When it starts to form bubbles, turn heat off and immediately pour chocolate icing over the warm mini cakes. Let it cool completely to harden the icing.

https://wordpress.com/post/fabirecipes.wordpress.com/8795

 

 

 

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8 thoughts on “Mini Carrot Bundt Cake with Chocolate Icing

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