Vegan Gluten-free Carrot Mini Bundt Cake With Walnuts
Delicious, moist carrot muffins with hint of blood orange flavor. Instead of mini cupcake pan, you can use a muffins form.
Servings Prep Time
8 30minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
8 30minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
DRY
WET
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine your flours, potato starch, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set of aside.
  3. In a separate bowl combine your grated carrots, vegetable oil, plant based milk, mashed bananas, sugar and blood orange juice.
  4. Add in dry ingredients and mix everything thoroughly.
  5. Quickly add chopped walnuts in the fold-ins, mix through, and immediately transfer the batter into the mini bundts pan. Smooth out the batter and make sure it is distributed evenly.
  6. Bake in a pre-heated oven for 25 – 30 minutes, or until a skewer inserted down the center comes out dry.
  7. Remove from oven and cool on a wire rack.
Recipe Notes

Can be served topped with glaze prepared with oranges juice and powdered sugar.