Carrot & Coconut Mini Bundt Cakes

Hey everyone, so today’s post is cake! And who doesn’t love cake. While I do like cake I’ve always been a believer that the heavy frosted cakes are not something for summertime; it’s just too much when it should have a little frosting and mostly cake with great flavors inside; maybe it’s because I live in the south and it’s hotter that satins undercarriage here during summer months, but heavy foods during the months of May, June, July and August are usually a huge no-no for me!

Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen

I’ll be the first to admit that I’m not a huge carrot lover, too sweet for me in fact, but in cakes it can be a different story depending on what’s in the cake, I like the addition of coconut, it gives it a nuttier flavor and using more brown sugar than white sugar also helps. In this specific recipe I roasted the carrots with honey and sugar, it gives it a caramelized tasted and softens up the carrots as well. I also shredded the carrots myself instead of buying already shredded carrots, it was cheaper and I didn’t mind the extra labor, but if you do, then buy pre-shredded carrots for sure.

Adjustments: there really aren’t any adjustments needed to make a carrot cake, you simply add carrots, the amounts however is key, depending on how much of a carrot taste you want, with the amount of carrots in the recipe you get a real carrot taste, but don’t forget we also have coconut in there, one thing to be mindful of is the sweetness factor; carrots, coconut, brown sugar, they all give sweetness and all of them together can really result in a coin sweetness if you’re not careful which is where the idea of roasting the carrots come from, most of the time when you roast anything your roasting out the water in the food, your caramelizing the sugar in the food and your deepening the flavor of the food as well which can lead to a better richer flavor while not being overly sweet. Toasting your coconut before putting it in your cake also enhances the flavor if you choose; put your coconut in a 325F/160C oven and let it bake for about 15 minutes, you want to keep an eye on the coconut and regularly remix it to ensure even toasting.

Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen

Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen

When it came to mini bundt cakes I thought it would be the cutest idea, I stole my mom’s mini bundt cake pan and she hasn’t noticed yet, so lord help me I hope she isn’t reading this post. While I don’t know if this will make a large bundt cake I at least know it will make a medium sized one, also if bundt cake pans in general aren’t in your cabinets, this cake batter will make 1 6 in. / 15.4 cm cake as well; but I loved the idea of a bundt cake and it looked so adorable.

When it comes to the glaze I really adored the idea of a cream cheese glaze, most of the time I see bundt cakes with powdered sugar dusted over it but carrot cake and cream cheese frosting go hand in hand and cream cheese frosting has a tendency to get pretty heavy and that’s not what I wanted this cake to have, so I used a glaze instead, it’s a fairly thick glaze but not by too much. A food processor is the optimal tool to make the glaze, followed by a hand or stand mixer and then lastly your hands by way of whisk, it can take a lot to loosen up cream cheese and then adding the milk and powdered sugar can eventually get annoying and messy since you want to do it relatively slowly to make sure the consistency is great.

Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen

Alterations: one of the best alterations I can think of is in the glaze: using coconut milk instead of regular milk, the only problem is you don’t use all of your coconut milk so you’ll have to find something else to do with it. Another option in case of the cake is using pineapple instead of coconut. Using canned crushed pineapple is fine and make sure to dry the crushed pineapple before putting it in the cake, using 1/2 a cup of crushed pineapple should do the trick and won’t alter the texture of the cake either.

Helpful Hints & Suggestions: when it comes to making a bundt cake it looks hard because it can be, the cake will rise so filling it 3/4 of the way will be optimal and grease the bloody hell out of that pan as well. When your cake is done you want to make sure you use a butter knife and move it around the edges to make sure there wasn’t any sticking, you want it to cool to almost room temperature but still be a little bit warm when you take it out of the pan; use your butter knife again to ease it from the edge and then using your fingers firmly yet gently move the cake in both directions to wiggle it out, hopefully it will either pop out with your hands or you can flip it over and it will come out that way after a few hits to the pan.

Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen

Decorations are obviously up to you as choice, I loved the idea of shredded toasted coconut and my roommate thought cute white pearls so I did both and they both were too adorable, I‘ve seen some cakes with these cake decorations like streamers and I think those are cute too but I can’t seem to find them anywhere so until I figure out where in the obviously lacking metropolitan city I live in I can find them, simpler decorations will have to do, but hey, sometimes simple is key.

Carrot & Coconut Mini Bundt Cakes || The Crowded Kitchen

Ta-Ta-For-Now: well that’s it for this post (there was a lot wasn’t it) but this cake is pretty awesome and everyone in the apartment really liked it so I think you guys will too. Enjoy!


Carrot & Coconut Mini Bundt Cakes


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