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Mini Carrot Bundt Cake

If you're like me, you've already had a ton of mithai in anticipation of the festival. Ranging from Gulab Jamuns to Soan Papdi, the mithai boxes have been picked clean :)

After this sweet overload, it made the most sense to include some veggies in my diet and that's where this fusion carrot dessert came to the rescue.

Offering a nice touch of fresh spices and wholesomeness like no other, these quick mini Carrot Bundt Cakes filled with Gajar Halwa along with a generous sprinkle of freshly chopped Pistachios were a delicious relief from the sugar packed sweets.

If you too are looking to include some veggies to your celebrations, here's everything you need.

Ingredients:

1 Plattered Carrot Cake Mix
½ cup Buttermilk
¼ cup Oil
½ cup Grated Carrot
6 tbsp Gajar (Carrot) Halwa
tbsp Cream
Chopped Pistachios (optional)

Method:

  • Pre-heat oven to 180°C.
  • Prepare Carrot Cake Mix with Buttermilk, Oil and grated Carrots as per package instructions.
  • Transfer to a piping bag and fill your mini (silicon) Bundt moulds.
  • Bake for about 15 mins or till a toothpick inserted comes out clean.
  • Let it cool completely and carefully demould onto a plate.
  • To assemble, add a spoonful of the halwa to the center of the cakes.
  • Top with fresh cream and pistachios and dig in!

P.S. - Swap the Gajar Halwa with Basundi to make a festive lava cake!

Note: If the cake does not release cleanly from the silicon bundt mould, refrigerate for an hour and try again.