Seasonal

Easter Mini Carrot Bundt Cakes

This presentation is so lovely!! And they are not only beautiful, but also delicious and really easy to make! Continue reading and you will find the recipe you were looking for innovating this Easter. And also the post comes with a DIY gift idea!

Bundt cakes are very trendy nowadays, and it is obvious why, God they are so pretty! With a simple recipe and a nice bundt pan everybody can bake beautiful and impressive cakes. But if there is something prettier than bundt cakes, those are the mini bundt cakes. Yes, they are so lovely that I scream like a little girl just by turning them out.

I recommend you this recipe as an alternative to the typical Easter chocolate treats. Much more healthy and home made. And in terms of aesthetics they are the same height of the bakery chocolate treats I would say. Moreover, as I always defend, nothing could never compete with the thing that we make with our own hands.

Unfortunately, for this recipe you will need the mini bundt cake pans. Of course, you can always make this recipe using a different kind of pan, or a regular bundt form. The truth is that it is worth trying this variant, specially if you are a carrot cake fan.

Regarding the DIY gift idea, well the thing is that if you want to give this cakes as an Easter present, you can use an egg box to put them inside as I show in the pictures. My cakes are big, that is why I had to cut a bit the egg box carton and I could only fit 2 cakes.

Then you have to decorate it as you wish, remove the labels, use a nice ribbon, paint it… let your imagination fly! I used some scrap-booking paper to cover the text in the inner part. And that’s it! Isn’t it an original gift? It is pretty, made with love and you don’t need to spend lots of money in a bakery.

Oh! Pay attention to the model in the pictures! You have probably already noticed who, right? My chick Rupert looks wonderful in all the pictures. And now he is officially a new member of the family XD.

Print Recipe

Easter Mini Carrot Bundt Cakes

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Serves: 12

Cooking Time: 40 min. Total: 60 min

Ingredients

For the cake:
4 eggs
150 fine grated carrot
200 g sifted icing sugar
1 lemon zest
2 bags vanilla sugar (20 g aprox.)
100 g sifted flour
1 tsp cinnamon
160 g grounded hazelnut
100 g grated white chocolate (plus some more for decorating)
Some butter and flour for the pans
Caramel eggs or different colors fondant
For the icing:
100 g cream cheese
125 g icing sugar
1/2 tsp lemon juice
3 Tbsp milk

Instructions

Preheat the oven at 200ºC. Grease the pans with some butter and spread a thin film of flour. Separate eggs white and yolks. Mix the icing sugar with the eggs yolks, add in carrot and lemon zest.

In a separate bowl mix the sifted flour with the grounded hazelnut and the chocolate. Add it to the yolks mixture. Whip the egg whites to stiff peaks adding the 2 bags of vanilla while whipping.

Stir in egg whites to the mixture and mix gently until incorporated. Fill the pans with the batter almost until completely full. Bake for 20 minutes.

Remove from the oven and let to cool in a metal grid. Once they are cooled it is very easy to turn them out.

Prepare the icing beating the cream cheese until smooth, add in icing sugar and lemon juice. Finally, add milk, one spoon at a time until having the desired consistency.

Spread some icing over the mini cakes. Put also some grated chocolate so that it looks like a nest. For the mini eggs I bought some mini sugar eggs that I found in a candy shop, if you don’t find them you can do them with different colors fondant. Or simple use jelly beans or M&Ms, they look quite similar.