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Are you in the mood for something sweet and indulgent? Look no further than the Nothing Bundt Cakes Carrot Bundtlet. This mini bundt cake is packed with flavor and is the perfect size for a single serving. And the best part? We’ve got not one, but two delicious recipes for you to try out.
Recipe 1: Classic Carrot Bundtlet
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F and grease a mini bundt cake pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Mix in the oil and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients in three parts, mixing until just combined.
- Stir in the shredded carrots and chopped walnuts (if using).
- Spoon the batter into the prepared pan, filling each mold about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool the cakes in the pan for 5 minutes before removing them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 mini bundtlet
Calories: 220
Fat: 13g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 180mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 13g
Protein: 3g
Cooking Time:
18-20 minutes
Equipment:
- Mini bundt cake pan
- Medium bowl
- Large bowl
- Wire whisk
- Measuring cups and spoons
- Spatula
Serving Suggestions:
Dust the cakes with powdered sugar or top with cream cheese frosting for an extra indulgent treat.
Variations:
Use a mix of carrots and zucchini for a twist on the classic recipe. Swap out the walnuts for pecans or raisins for a different flavor profile.
Substitutions:
Use coconut oil or melted butter in place of the vegetable oil. Swap out the granulated sugar for brown sugar or honey.
Storage:
Store the cooled cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
- Be sure to shred your own carrots for the best texture.
- Don’t overmix the batter – this can lead to tough, chewy cakes.
- Let the cakes cool in the pan for 5 minutes before removing them to a wire rack to prevent sticking.
Frequently Asked Questions:
Can I freeze these cakes?
Yes, these cakes freeze well. Wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe 2: Gluten-Free Carrot Bundtlets
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat your oven to 350°F and grease a mini bundt cake pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Mix in the oil and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients in three parts, mixing until just combined.
- Stir in the shredded carrots and chopped pecans (if using).
- Spoon the batter into the prepared pan, filling each mold about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool the cakes in the pan for 5 minutes before removing them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 mini bundtlet
Calories: 220
Fat: 13g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 180mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 13g
Protein: 3g
Cooking Time:
18-20 minutes
Equipment:
- Mini bundt cake pan
- Medium bowl
- Large bowl
- Wire whisk
- Measuring cups and spoons
- Spatula
Serving Suggestions:
Dust the cakes with powdered sugar or top with cream cheese frosting for an extra indulgent treat.
Variations:
Swap out the pecans for walnuts or almonds. Use a different gluten-free flour blend for a different texture.
Substitutions:
Use coconut oil or melted butter in place of the vegetable oil. Swap out the granulated sugar for brown sugar or honey.
Storage:
Store the cooled cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
- Be sure to shred your own carrots for the best texture.
- Don’t overmix the batter – this can lead to tough, chewy cakes.
- Let the cakes cool in the pan for 5 minutes before removing them to a wire rack to prevent sticking.
Frequently Asked Questions:
Can I freeze these cakes?
Yes, these cakes freeze well. Wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Personal Thoughts and Conclusion
The Nothing Bundt Cakes Carrot Bundtlet is a delicious and indulgent treat that is perfect for any occasion. Whether you’re looking for a classic recipe or a gluten-free option, these mini bundt cakes are sure to satisfy your sweet tooth. With simple ingredients and easy instructions, these recipes are perfect for beginner bakers or experienced chefs. So why not give them a try and see for yourself just how delicious they can be?