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