This recipe from Everyday Maven made 6 Bundt cakes, so my pan must be bigger than the original recipe’s author. These cakes turned out well. I brought them to a party along with a bowl of cream cheese drizzle frosting, so that people could add their own frosting if desired.
Maven says, “You can easily make these as regular size muffins if you do not have a mini-Bundt pan. After the cakes cool completely, wrap each one in saran wrap and place in a freezer bag. They should keep for up to 2 months like this. Pop out and defrost as needed.”
Prep: 10 minutes – Cook: 30 minutes – Total: 40 minutes
1 cup unbleached white whole wheat flour
1/2 cup rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon freshly ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
2 Tablespoons coconut oil, room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup plain 2% Greek yogurt
1/4 cup unsweetened applesauce
1/2 cup organic sugar
2 cups shredded carrots (approximately 4 medium carrots)
1/2 cup raisins
Begin by setting out coconut oil and eggs so they come to room temperature. Next, shred or grate carrots (I used a food processor).
Heat oven to 350F. Spray Mini Bundt pan with non-stick cooking spray. See NOTES if making muffins.
Combine flour, oats, baking powder, spices and salt in a medium bowl. Whisk until just combined and set aside.
In a large bowl, whisk together coconut oil, eggs, vanilla, yogurt, applesauce, and sugar.
Stir flour mixture into egg mixture until just coated — do not over-mix. Finally, fold in grated carrots and raisins.
Fill Bundt pan with batter so the batter is flat to the top of the cavity. Bake for 30 minutes or until testing stick comes out clean and cakes spring back.
Let stand in Bundt pan for 5 to 10 minutes on a wire cooling rack. Gently twist each Bundt and remove to cool on the wire rack.
Once completely cool, sprinkle with powdered sugar to serve.