Baby Bundt Carrot Cakes
I hosted an NSPCC Bake Sale at my work last week to fundraise for the Gherkin Challenge that I'll be completing next weekend (find out more about the challenge HERE). These Baby Bundt Carrot Cakes disappeared in about 5 minutes flat. So, I'm just going to let the photos do the rest of the talking on this one and then wait for you to immediately leave the house in search of the ingredients...
Utensils: Mini Bundt tin, large mixing bowls, hand whisk, wooden spoon or spatula, grater or zester, sieve, ice cream scoop or large spoon, cooling rack, large baking tray, jug.
Top Tip: I love the rustic look of pouring the cream cheese icing over the baby Bundts so that the icing drips down the sides of the cake, but if you prefer a more polished look you can thicken up your icing by adding more icing sugar and pipe it onto the cakes instead. If you find that your thickened icing tastes too much of icing sugar, try adding some softened unsalted butter (start with 50g and increase as needed) to the icing and beat well to incorporate. You may also want to refrigerate your icing for about an hour before piping to ensure the icing is firm enough to hold its shape once piped.
Baby Bundt Carrot Cakes
100g caster sugar
110g soft light brown sugar
150ml vegetable oil
2 large eggs
1/2 teaspoon good quality vanilla extract
125g plain flour, sifted (ensure gluten-free if required)
1/4 teaspoon salt
1/2 teaspoon baking powder (ensure gluten-free if required)
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mixed spice
1/4 teaspoon ground nutmeg
Zest of 1 small or 1/2 a large orange
2-3 large carrots, about 130g in total
Cream Cheese Icing
80g cream cheese, cold
140g icing sugar, sifted
1 teaspoon good quality vanilla extract
2-3 tablespoons milk (adjust according to how pourable you want the icing to be)
50g pecan nuts, finely chopped
Makes: Approx. 9 baby Bundt cakes depending on the size of your Bundt tin. Double the recipe to make 18.
1. Preheat the oven to 170°C. Thoroughly grease your mini Bundt tin with vegetable oil, ensuring all the nooks and crannies of the tin are well-oiled.
2. In a large mixing bowl beat together the sugars, oil, eggs and vanilla extract until well combined with a hand whisk. In a separate bowl mix together the plain flour, salt, baking powder, bicarbonate of soda, cinnamon, mixed spice, nutmeg and orange zest.
4. Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until well incorporated and smooth. Check that there are no pockets of flour in the mixture before adding the grated carrots and stirring again until well combined.
5. Use an ice cream scoop or large spoon to fill the mini Bundt holes in your tin until they are 2/3 full (if you only have one tin you will need to do 2 batches). Place in the centre of your pre-heated oven and bake for 20-22 minutes until golden brown and a knife inserted into the thickest part of each cake comes out clean.
6. Cool the cakes in the tin on a cooling rack until the tin is cold. Once cold, turn the cakes out of the tin. This will take some patience; you may need to run a knife around the edge of each cake, then turn the tin upside down and bang on it to get the cakes to come out of the tin clean. If the cakes don't come out clean and stick the pan a little, don't worry! You just need to make a mental note to yourself to grease the Bundt holes a little bit more next time.
7. Place the cooled cakes on a cooling rack placed on a larger baking tray in preparation for pouring the icing over.
8. For the cream cheese icing, combine all of the ingredients in a jug or mixing bowl and whisk the mixture with a hand whisk until smooth. If you don't feel your icing is runny enough for pouring, add a little more milk. If you feel your icing is too runny, add a little more icing sugar. If you'd prefer to make a firmer icing and pipe this onto the cakes for a more polished look, read my Top Tip at the top of this recipe.
9. Carefully pour the cream cheese icing over the top of each Bundt cake, ensuring that the icing runs down the inside and outside of each cake. Decorate with a dusting of finely chopped pecan nuts and you are DONE.
10. EEEAT. Or take to your own charity bake sale and raise some money for a good cause with your delicious treats!
Storage: Store in an airtight container in the fridge for up to 3 days. When ready to eat, take out of the fridge 10 minutes beforehand to allow the cakes to come to room temperature before eating.