Carrot Bundt Cakes

230 g butter (room temp)

240 g brown sugar

200 g granulated sugar

4 eggs

80 g Estate Blood Orange Olive Oil

400 g all-purpose flour

2 tsp baking powder

½ tsp baking soda

1 ½ tsp cinnamon

2 ½ tsp kosher salt

450 g carrots, peeled and grated

Salt to taste

  • Prep bundt cake molds by brushing with soft butter and dusting with flour
  • In the bowl of a stand mixer, cream together butter and sugars until fully combined and lighter in color, about 3 minutes
  • Add eggs to bowl and continue to mix. Scrape down sides of bowl with spatula.
  • With mixer running on low speed, slowly pour in the olive oil. Raise speed to high and mix for 5 minutes.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Add flour mixture to batter on low speed and mix until just combined.
  • Remove mixing bowl from machine and add grated carrots to batter. Mix by hand until evenly incorporated.
  • Fill prepared bundt molds with batter and bake at 350 degrees for 15 minutes.

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