Cupcakes

Easy Carrot cake! Or mini cakes!

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.

Also :

  1. The recipe can be halved when you are feeling like fewer mini cakes.
  2. They can be stored in a closed container for unto 5 days.
  3. 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 !

If you like cupcakes , you might like these caramel cupcakes or maybe these easy red velvet cupcakes !

4 thoughts on “Easy Carrot cake! Or mini cakes!”

  1. Hi ! My carrot came out bit moist from base as if it has some sugar syrup. Not too much but slightly denser than the top. I followed ur recipe word by word. Made in a tins a whole. Any particular reason ?

  2. Hi ! My carrot came out bit moist from base as if it has some sugar syrup. Not too much but slightly denser than the top. I followed ur recipe word by word. Made in a tins a whole. Any particular reason ?

    1. Hi Navalika. Thanks for trying the recipe. Maybe there was too much moisture in your grated carrot? Or you slightly under baked it. The top would have cooked faster . Hope that helps.

  3. Hi Navalika. Thanks for trying the recipe. Maybe there was too much moisture in your grated carrot? Or you slightly under baked it. The top would have cooked faster . Hope that helps.

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