Moist carrot bundt cake
The idea for this moist carrot bundt cake was born when I saw an online video that showed how to prepare various decorations with chocolate. The video includes strawberries covered with white chocolate (dyed in orange) to make them look like carrots. I thought this cute idea would be perfect for a fun spring cake. So I decided to create a soft and tasty bundt cake with blended carrots a delicate cinnamon aftertaste. It is decorated with butter and philadelphia frosting and fun green decoration that mimics green moss. I used my old recipe for green spinach cake to make the green decoration. The cake can be prepared by only using a blender. A quick and easy cake.
Delicious bundt cake with blended carrots.
Ingredients
- 300 g carrots
- 3 eggs at room temperature
- 160 ml vegetable oil
- 290 g all-purpose flour
- 170 g white sugar
- 1 tablespoon baking powder
- 1 pinch of salt
- 1/2 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 70 g soft butter
- 60 g powdered sugar
- 80 g room temperature cream cheesec
- 1 egg at room temperature
- 60 g white sugar
- 60 g vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 60 g all-purpose flour
- 1 teaspoon baking powder
- 1 cup baby spinach
- 6 strawberries
- 100 g white chocolate
- orange food dye
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instruction for moist carrot bundt cake
For this recipe I used silicone moulds “Intreccio” by Silikomart. The mould for this cake has a volume of 1650 ml.
In a jug of a rather powerful blender (the immersion blender is not good) blend your carrots with eggs.
Combine vanilia, sugar and oil and blend again until everything is smooth.
Add flour, baking powder, salt and cinnamon and blend again.
Pour the mixture into a silicone mould that has been slightly greased and dusted with flour.
Bake in a preheated static oven at 180 ° C for 40 – 45 minutes. Begin to check the cake by using a toothpick after about 35 minutes. Remove from the oven, let cool slightly and remove from the pan. Let it cool down completely before decorating.
Butter and cream cheese frosting
Whip soft butter with the icing sugar for about 5 minutes using the electric mixer until the butter becomes light and frothy.
Add room temperature cream cheese and whisk in briefly. Place in the refrigerator until the time you are going to use the cream.
Instructions for green moss decoration
Blend an egg with sugar and baby spinach. Add oil, vanilla and lemon juice and blend again.
Finally add flour with baking powder and blend until everything is smooth. Place 4 cupcake liners in muffin baking pan and add the batter up to 3/4 in height.
Bake in a preheated static oven at 180 °C for 20 – 25 minutes. From this dose of ingredients we will grate 2 of 4 cupcakes to create our green decoration. So you will get two spare muffins :D. Remove from the oven, take out from the pan and let them cool down completely.
Strawberry – carrot decoration
Melt white chocolate over water bath. Add food dye and mix to create the desired color. Pour the chocolate into a coffee cup. Dip each strawberry while holding the leaves and lay it on a flat surface. Pour the remaining chocolate into a piping bag. Cut the tip and decorate your strawberries with strips of chocolate to imitate strips on carrots. Put in the fridge and let the chocolate cool down.
Decorating the cake
Decorate the cake first with the cream you have prepared using a piping bag with a round spout.
Remove the paper cups from the green muffins and grate them on top of the cream to create the green moss effect, then lay down prepared carrots and serve.
lot of love. B.
Recipe notes
This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.
