I personally feel that the combination of ginger and carrot always works! Be it in a savory soup or a sweet cake. Squeeze in some fresh lemon juice for that refreshing flavor. This carrot and ginger mini bundt cake is one of those easy, effortless baking recipes that can turn any gloomy day into a pretty happy one!
1-1/2 cup all purpose flour, plus more to dust the baking pans
1 teaspoon cinnamon powder
1/2 teaspoon baking soda
pinch of salt
1 cup sugar
3/4 cup olive oil, plus more for greasing the baking pans
3 medium size carrots, finely grated
2-inch ginger, finely grated
zest of one lemon, plus more for garnish
juice of half lemon
1 teaspoon vanilla extract
2 tablespoons icing sugar, for garnish
Preheat the oven to 325F. Grease the baking pans with some oil and dust it with flour.
In a mixing bowl, whisk flour, cinnamon powder, baking soda and salt.
In a separate bowl, whisk oil, egg and sugar until it’s smooth and pale yellow in color.
Add the dry ingredients in the mixing bowl to this bowl and mix it properly.
Add rest of the ingredients (carrot, ginger, lemon juice, lemon zest and vanilla extract) and whisk for about a minute.
Pour the batter in the baking pans. Fill it half way through. Bake it for about 30 minutes.
Before serving, sift some icing sugar on top and add some lemon zest.
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