The other night Eleanor mentioned that she would like a bundt pan. Or rather she would like me to have a bundt pan. Hmmm.....guess it has been a long time since I made mini-bundt cakes since she has no memory of ever having these before. She was quite impressed when I directed her to the back of the cabinet, and she found the pans for these.
We quickly found a recipe for mini-carrot cakes. And since carrots were plentiful in the CSA this week it was no problem to mix up a batch of these. The recipe was perfect since it made 4 little cakes; I really didn't want to end up with having to do two batches. The surprise dessert ended up doubling as a prepared breakfast item for the next early morning swim practice...hooray! And there was a tiny bit of cream cheese in the refrigerator just waiting to be turned into frosting.
Recipe very slightly adapted from http://www.preparedpantry.com/pdf/mini-bundt-cake-guide.pdf)
1 1/4 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup grated carrots
1/3 cup raisins
Directions
Preheat the oven to 325 degrees. Spray non stick spray onto mini bundt pan molds and
dust with flour.
1. Mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a
medium bowl.
2. In another bowl, mix the oil, eggs, sugar, and vanilla together until they are well
blended.
3. Add the carrots, raisins and walnuts and mix until blended.
4. Spoon the batter evenly into molds. Bake for 30 minutes or until a toothpick
comes out clean when inserted into the center of a cake. Cool before removing from pan (that's why the batch makes 4 but the picture shows 3. Oops. That last one was a mess but tasted great).
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