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Carrot and Mandarin Mini Bundt Cakes

These carrot and mandarin mini bundt cakes are soft, fragrant and easy to make, with a lovely balance of citrus, spice and sweetness. They are perfect for a weekend breakfast, or with a simple mascarpone or ricotta frosting they also make a great dessert for birthdays, garden parties, afternoon gatherings and so on. The mandarins keep the cakes moist and fresh, while the carrots, oats, pistachios and dates add texture and warmth. They’re lightly sweetened with honey and muscovado sugar, giving them a more wholesome feel.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • For the cakes:
  • 1 carrot grated
  • 3 mandarins
  • 2 eggs
  • 2 Tbsp oil
  • 2 Tbsp orange blossom honey
  • 2 Tbsp muscovado sugar
  • 1 cup oats
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon optional
  • ½ cup chopped pistachios
  • ½ cup chopped dates
  • For the frosting:
  • Mascarpone or ricotta
  • Orange blossom honey to taste

Method
 

  1. Preheat the oven or air fryer to 180°C.
  2. Peel the mandarins and remove any pips. Place the flesh in a blender.
  3. Add the eggs, honey, oil and sugar, then blend until smooth.
  4. Add the oats and blitz again briefly.
  5. In a bowl, combine the flour, baking powder and cinnamon.
  6. Pour in the wet mixture and stir together, then fold in the grated carrot.
  7. Add the pistachios and dates and mix gently.
  8. Divide the batter between mini bundt moulds.
  9. Bake for 15–20 minutes, until golden and cooked through.
  10. Leave the cakes to cool in the moulds for about 5 minutes, then transfer to a wire rack.
  11. Serve as they are, or top with mascarpone or ricotta mixed with a little orange blossom honey. Finish with chopped pistachios if you like.