Carrot Banana Mini Bundt Cakes

Prep time:  About 7 to 10 minutes

Cooking time:  About 20 to 24 minutes

Calories per serving:  182 (based on 22 servings)


I recently found a mini bundt pan at my favorite kitchen store, Le Roux. Since I am an advocate of healthier eating, making something good in small portions just made a lot of sense to get the pan. Of course I was excited to use it, and now I finally have!

This recipe is close to my heart because I used to make carrot cake for family and friends back home, and most of them still miss it. So, this goes out to all carrot and banana cake lovers. I think you will love it.

Here are the ingredients:

For the cake:

2 overripe bananas, mashed

1.5 cups dark brown sugar

½ cup unsweetened apple sauce

3 medium eggs

1 tsp vanilla extract

2 cups carrots, grated

3 cups Unbleached Cake Flour

1 tsp baking powder

½ tsp ground cinnamon

1/8 tsp nutmeg

¼ tsp salt

 For the frosting:

¼ cup unsalted butter (1/2 of a stick)

1.25 cups powdered sugar

1 to 2 tbsps fresh milk (I used 2% milk)

½ cup sweetened coconut flakes


Preheat the oven to 350 degrees F (177 degrees C). Spray your bundt pan with non-stick spray and set aside.

In a large mixing bowl, cream the apple sauce with the brown sugar. I used a hand mixer with the paddle attachment for this process. Next, add in the mashed bananas. Add the eggs one at a time, giving it a quick mix just to blend the eggs well with the banana mixture.  Add the vanilla, and then the carrots. Set aside.

In a separate bowl, combine the cake flour, baking powder, cinnamon, nutmeg and salt bi giving it a nice whisk.

Gradually incorporate the flour mixture with the banana-carrot mixture. With a hand mixer, incorporate the ingredients well by mixing it on low for about 2 minutes. Be careful not to over mix.

Next, pour about 2/3 of the batter into each bundt tin. Bake for about 20 to 24 minutes. My cakes were perfect at 21 minutes. Once the cakes are done, transfer them to a cooling rack. Let them cool completely.

While the cakes are cooling, toast the sweetened coconut flakes in a non stick pan.

Next prepare your glaze.  In a sauce pan, melt the butter in medium high temperature. Make sure you watch your butter so that it doesn’t burn. Browning the butter should just take about 5 minutes or so. Then, transfer the browned butter in a small mixing bowl. Add in the powdered sugar gradually. At this point, the mixture will be a bit thick. I added the milk a tablespoon at a time. I ended up adding the 2nd tablespoon of milk so as to achieve the consistency that I wanted.

Glaze each cake then top them with the toasted coconut. Mmmm, mmmm, what a wonderful snack or dessert!

                                                                                                  Eat well and be well. – Ella Bella

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2 Responses to Carrot Banana Mini Bundt Cakes

  1. Charisma says:

    These are adorable and they look soo tasty!

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