by: Kate McMillan
Cook Time
22 minutes
Prep Time
15 minutes
Yield
8 mini bundt cakes
Total Time
22 minutes
Prep Time
15 minutes
Yield
8 mini bundt cakes
summary
Carrot cake is the classic Easter dessert. We’ve made ours a little more fun with individual bundt cakes and frosted them with a delicious sweet glaze. The combination of spices add the perfect warming flavors and the addition of Greek yogurt results in a super moist cake.
ingredients
- Bundt Cake Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- â…› teaspoon cloves
- â…› teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup plain Greek yogurt
- 3 cups shredded carrots (about 3 large carrots)
- Glaze Ingredients:
- 1 ½ cups confectioner’s sugar
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
directions
- Preheat the oven to 350°F. Coat the bundt cake pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Set aside.
- In a standup mixer fitted with a paddle attachment, add both sugars, the eggs, vegetable oil and Greek yogurt. Mix until combined and then mix in the carrots. Add the flour and continue to mix until all is incorporated.
- Fill each of the bundt cakes â…” full and transfer to the oven.
- Bake in the oven until a toothpick comes out clean, about 22 minutes. Let the cakes sit in the pan for 10 minutes and then invert them onto a wire cooling rack until they are completely cooled. Coat the middle two bundt cake pans with nonstick cooking spray and fill with the remaining batter and repeat the cooking process.
- To make the glaze, stir together in a bowl the confectioner’s sugar, cream and lemon juice until completely smooth. Spoon the glaze over the top of the cakes, allowing the glaze to slide down the cakes. After a few minutes, repeat this process for a thick glaze.
notes
It is important to allow the cakes to cool in the pan first so they don’t break when you unmold.
The perfect consistency for glaze is always something to tinker with. You want this one to be thick, like glue. So if you need to add another teaspoon of confectioners sugar or more liquid, adjust as needed.
Do not glaze a cake until it is fully cooked as the glaze will melt and slide right off the cake!
