“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”– Jim Davis
When I had just started baking, the first baking pan I picked up was a silicon mini Bundt pan. Not that I knew what it was back then. I was walking in the aisles of Hypercity and saw these colorful baking pans and I picked the one which i thought would give me the prettiest miniature cakes . When half a batch of cupcakes ended up stuck in the pan , I realized probably this wasn’t the easiest pan to use.
The pan was put away into the mysterious darkness that is the back of my pantry cupboard , and was taken out only months later when I was bolder and dare I say, a more experienced baker! Still, it doesn’t yield the neatest mini cakes , but I do get some use of it once in a while. Today I happened to see it , and since it was the first pan I used , it deserves a place in my blog. Why am I waxing nostalgic about a pan ? Because I am like that . Silly .
I had a bunch of carrots in the refrigerator that were begging to be used and I decided to make carrot cakes. Having tried the recipe before , I knew it was a soft and luscious cake , probably not the best choice for this finicky pan , but my mind was already singing carrot cake. Didn’t i tell you I was silly like that ! Anyways , you don’t really need a minibundt pan for this carrot cake, you can make it as cupcakes . These are the softest cakes you can imagine ( see the pic of the crumb below if you don’t believe me! ) and taste delicious.
You’ll need :
- 125 grams or 1 cup all purpose flour/maida
- 1 tsp baking soda
- 1/2 tsp salt
- 200 grams or 1 cup sugar
- 120 ml or 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups carrot grated , about 2-3 medium-large sized carrots
Makes : 14 minibundts or 12 standard cupcakes
Time : 10 mins prep + 15-18 mins baking time
Lets get started:
Preheat your oven to 180 C . Grease and dust your pan with flour. If making cupcakes, you can line the cupcake pan with liners
Grate your carrots
Stir together flour, salt and baking soda in a bowl. Keep aside.
Mix sugar and oil in a medium mixing bowl. You can use a mixer if you want, but a whisk is fine.
Fold in carrots.
Batter is on the thinner side.
Pour batter into your pan / liners unto 3/4th full level.
Bake at 180 c for 14-15 minutes for minibundts , 16-18 minutes for cupcakes. A toothpick inserted will come clean. Unmould once cool.
- The recipe can be halved when you are feeling like fewer mini cakes.
- They can be stored in a closed container for unto 5 days.
- Eggs can be replaced by hung curd (1/4 cup for each egg).
Didn’t I tell you they were super soft ? And super moist ? And super tasty. This is one cake that needs no frosting. Besides its basically a serving of vegetables . So guilt free cake eating time !