These Mini Carrot and Almond Bundt Cakes are not just delicious, moist, gluten free, but a healthy alternative to add to your kid’s school lunch box or simply to have as a snack.
First of all I have to tell you that I’ve fallen in love with the Nordic Ware Bundt pan range. Yes, it’s strange I know, I know, but it’s not always easy to find good cake pans like the good ol’days!
I don’t live in a large city so I travel far and wide to look for my pans and now I try to purchase only the better quality ones made with metals that don’t get rust spots. Of course, thank goodness for the internet too!
For those of you that know me, you are familiar with my travels and moving from Australia to Italy and back again a few times.
I had quite a few flan tins with removable bases that were relatively new. During my many moves they were boxed up and shipped, however I ended up throwing them out because of rust spots.
Quite frankly the idea of purchasing lovely cake tins to end up throwing them out a few years later really doesn’t please me at all and it’s not very economical either.
I was quite upset! What’s the point of buying the same pan, 4 or 5 times because of the poor quality. It’s a waste of money and it’s certainly not environmentally friendly. I don’t know about you but I decided that I’d rather spend a bit more upfront now to get a great cake tin that will last me decades.
I actually first saw the mini bundt cake pans made by Nordic Ware in Sydney this year whilst I was home for a holiday. I’d never seen them before and they look fantastic and not only, they offer a lifetime guarantee. They’re actually made in the United States from cast aluminum.
Unfortunately I couldn’t take them back with me because they are cast aluminum and a bit heavy to put in my suitcase, which was already overflowing from the after Christmas sales …..uhmmm
So after I got home from my holiday, I got on the internet and found the same ones I saw in Sydney on Amazon. So of course I just had to buy it! Extremely happy with my purchase and looking forward to buying some other pans by Nordic Ware.
Of course if you are living in the United States, aside from Amazon, you can also order online direct from the NordicWare website.
So let’s get on with today’s recipe:
This recipe makes 6 large mini bundt cakes or 12 small ones.
delicious, super easy, quick to make and a healthy treat. Not too sweet and super moist made with gluten free flour. Wash, peel and finely shred carrots. Place them in a colander so that they can drain whilst you are preparing the rest of the cake mix. Sift the flour, baking powder and salt together. In a bowl, beat the eggs together with the sugar until they become light and fluffy. Keep mixing and slowly add the oil, the vegetable milk, and the flour mixture. With your hands, squeeze the juice from the finely shredded carrots and add them to the bowl with the other ingredients and mix well. Grease your mini bundt cake tin and distribute the cake mixture evenly between each tin so that it’s ¾ full. Sprinkle some finely slithered almonds on top. Bake in the oven for about 20-25 minutes at 170°C (338°F) or until golden. Test with a skewer before taking them out of the oven. Cooking time can differ according to the size of the mini bundt cake pan you use. When they are ready take them out of the oven and allow to cool in the pan. Before serving, I sprinkled some icing sugar made with fructose. HOW TO MAKE FRUCTOSE ICING SUGAR: Place the fructose in a coffee bean grinder or a mini food processor and grind on high speed for a couple of minutes until the fructose granules have turned into a powder. It’s that simple!Mini Carrot & Almond Bundt Cakes
Ingredients
Instructions
