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Monday, May 8, 2017

spiced mini bundt carrot cakes

I made these for a friend who just loves carrot cake.  I stumbled upon this recipe on Pinterest and low and behold it was a WW recipe.  I changed it a bit and I must say they really are yummy.  Just the right size for a little snack and also good to not overdo.

Ingredients:  my changes in red

1 cup AP flour *can use white whole wheat*
1/2 cup oats
1/2 cup sugar
1 apple diced and made into applesauce with magic bullet and little water
2 large eggs *room temp*
  • 1/2 tsp Allspice
  • 2 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 3/4 tsp Nutmeg, freshly ground
  • 1/2 tsp Sea salt
1/3 cup light sour cream
2 TBL coconut oil
2 cups shredded carrots
1/3 cup golden raisins **optional**
***2 tsp vanilla*** I forgot this and they are still great

Preheat oven 350°, spray mini bundt pans with cooking spray, or you could use muffin tins if you don't have these.  *makes 12*

Combine dry ingredients and set aside
Shred carrots
In a large bowl, whisk eggs, sugar. applesauce,  sour cream, coconut oil and the vanilla if you use it. .  Stir flour mixture into egg mixture until just coated - do not over-mix. Finally, fold in grated carrots and raisins.

Fill Bundt pan with batter ( flat to the top of each). Bake for 30 minutes or until testing stick comes out clean and Bundts spring back

Let stand in Bundt pan for 5 to 10 minutes on a wire cooling rack.
Gently twist each Bundt and remove to cool on the wire rack.  Sprinkle with powdered sugar or if you not watching your weight put cream cheese frosting on them!  :)

These freeze well, just wrap individually, when you want a treat just defrost and enjoy.  They will stay fresh up to 2 months in freezer.

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