If there’s one thing I really enjoy doing, is playing games with friends and have lots of fun. Although I’m almost always accused of cheating (laughs).
We live such busy lives and worry about a lot of things as adults, there’s just too much stress and anxiety going around, which has become prevalent worldwide.
Hence I always look forward to game nights, cycling and walking in quiet spaces.
Another thing I very much enjoy doing is baking cakes (and everything), however, I haven’t baked cakes much off late, I even forgot to cut the top (to level it) of the cake I baked today-😊. Maybe it’s because of the hot weather we experienced today, although it looks cloudy outside. It’s so hot that I couldn’t even film while making the cake frosting, as I needed a cooler place to make it and refrigerate immediately. But, don’t worry it’s easy to make.
Carrot Cake (mini bundt)
Equipment
- 5 Mini Buntcake Pans
- 2 Mixing Bowls
- 1 Digital Scale
- 1 Whisk hand or electric
Ingredients
- 150 g Cake Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Vanilla Paste
- ½ Teaspoon Bicarbonate of Soda
- ½ Teaspoon Cinnamon
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Cardamom
- ¼ Teaspoon Ground Cloves
- ¼ Teaspoon Ground Nutmeg
- Pinch of Salt
- 75 g Castor Sugar
- 50 g Light-Brown Sugar
- 95 ml Sour Cream cold
- 100 mll Buttermilk
- 1 Extra-large Egg
- 20 g Pecan Nuts extra for decor
- ½ Cup Carrots, (plus 2 to 3 Tablespoons) finely grated
Lemon Cream Cheese Frosting
- 60 ml Cream very cold
- 155 g Cream Cheese cold
- 30 g Butter at room temperature
- 115 g Icing Sugar
- Zests of 1 Lemon
Instructions
- Preheat oven to 180℃. Then grease the cake tins with butter (also coat with flour) or good quality baking spray. Set aside.
- Sieve the flour into a small mixing bowl then add baking powder, bicarbonate of soda, salt and all the spices and mix
- In a medium mixing bowl whisk egg, oil and sugar until creamy, then add vanilla paste, sour cream, and half of the buttermilk, whisk until combined.
- Whisk in half of the flour mixture, then pour in the remaining buttermilk followed by the remaining flour mixture. Whisk until everything is well incorporated.
- Fold in the pecan nuts and carrots, using a spatula.
- Divide the batter equally into the prepared cake tins or ramekins. Bake for 20 to 30 minutes or until a toothpick comes out clean when inserted on the cakes.
- Invert the cakes into a cooling rack, and let them cool completely before frosting. See Note 1.
For the frosting
- In a medium mixing bowl, cream the cold cream cheese with an electric whisk until smooth. Then add butter and whisk until combined.
- Sieve in the icing sugar, whisk and add lemon zests and the very cold cream, whisk until the frosting reaches a thick consistency.
- Transfer the frosting into a piping bag with a nozzle and frost the cakes as much as you like, or just use a palate knife if you don’t have a piping bag. Then serve.
Notes
- You may need to run the knife around the edges of the cake tins or ramekins before you Invert.
- These cakes can be made 1 to 2 days in advance and be kept in the fridge, just let them come to room temperature before serving.
