Whew, this recipe is a long time coming!
Months and months ago I signed up to participate in the Bundt of the Month – a group of food bloggers who are posting their creative “Bundt of the Month” recipes based on a pre-selected ingredient or theme for each Month hosted by Anuradha from Baker Street and Lora from Cake Duchess.
I have a special affinity for Bundt cakes since my mom has always made them and they represent that love and comfort. I was thinking it would be really fun to lighten up a few classics as well as invent some new Weight Watchers friendly Bundt cakes that we could all enjoy.
However, I missed the first couple of months of deadlines for two reasons – 1. I don’t bake that much and 2. My experiments were fun but not successful enough to share (or eat for that matter).
This month I was really excited because I FINALLY made my Bundts on time, they turned out fantastic and met all of my criteria (4 Points Plus each, healthy ingredients, not too hard to make, etc.)
Don’t you know I had the wrong “theme” on my calendar?
So, here I am perfecting these Spiced Carrot Mini Bundt Cakes and the day before the group is about to post, I find out the theme this month was actually Citrus!
Lo and behold, I missed this month as well but I still have these delicious, 4 Points Plus individual portion-sized Spiced Carrot Mini Bundts to show for it. I hope you love them
- 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.
If you are up for drooling all over your computer and want to check out some of the creative Bundt cakes the group has posted thus far, take a look at their Pinterest Board!
- 1 cup unbleached white whole wheat flour
- ½ cup rolled oats
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¾ teaspoon freshly ground nutmeg
- ½ teaspoon allspice
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoon coconut oil
- ½ cup plain 2% greek yogurt
- ¼ cup unsweetened applesauce
- ½ cup organic sugar
- 2 cups shredded carrots (approximately 4 medium carrots)
- ½ cup raisins
- powdered sugar (optional for serving)
- Begin by setting out coconut oil and eggs so they come to room temperature. Next, shred or grate carrots. I prefer a finer grate than my food processor delivers so I used a box grater. Alternately, you could use the food processor with shredder attachment and then use a knife to chop down the shreds a bit.
- Preheat 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 eggs, vanilla, coconut oil, 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 (yes, flat to the top of each). Bake for 30 minutes or until testing stick comes out clean and Bundts 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. If storing in the freezer, omit the powdered sugar. See NOTES for storage suggestions.Enjoy!