Shhh... The NOT Carrot, Carrot Cake

Not Carrot, Carrot Cake

In our house it's something of a joke. Not just the fact that I'm quickly becoming the bundt cake queen (I would much rather share the title 'Goodie Bag Queen' with my mother!), but more the fact that G has told me time and again over the past 4+ years how much he really does not *like* carrot cake. Funny, since it is his cake of choice time and again, blind to the 'secret spices' as he goes for seconds at each Viennese table.

This weekends appearance of mini purple carrot bundt (or is it bunt?) cakes were short lived, performing a magical disappearing act almost instantly, which is why you are stuck with a picture of their second cousins.

Baked Friday afternoon, three dozen of these little guys were all but a memory on Sunday morning. I guess they are the perfect treat for the unexpected guest, neighbor, and doorman. Not as imposing as slicing a piece of cake or bread, darling in all their cute bundt(bunt)-ness, and almost healthy in their inclusion of, ahem, not carrots of course!

This is a recipe adapted from my bible of sorts, the Joy of Cooking. My secret to a soft, almost sponge like cake is in the addition of vanilla yogurt in lieu of half of the oil. The other secret that leaves eaters guessing about the extra yummy 'je ne sais quoi' flavor is a heaping teaspoon of ground ginger in addition to the other spicy goodies!

I think my hubby was the culprit of at least 4 mini-bundt cake burglaries over the weekend guessing by the Hansel and Gretel trail of crumbs. Apparently he doesn't like carrot cake after all .... ;)
Purple Carrots! Like I said, if it's purple, I'm cookin' it...

The Not Carrot, Carrot Cake Recipe

The Not Carrot, Carrot Cake Recipe

2 cups flour
1 cup sugar
1 teaspoon baking soda
1.5 teaspoon baking powder
2 cups (give or take) of your favorite carrot variety, peeled and grated
4 large eggs
.5 cup of canola oil
.5 cup vanilla yogurt
.5 teaspoon salt
1 teaspoon each: nutmeg, cinnamon, & ginger
.5 teaspoon each: allspice, & cloves

*1 cup toasted and coarse chopped walnuts
*1 cup dried cranberries, cherries, raisins, etc..
*1 cup dark chocolate chips
*1 cup creativity

*optional
**this could easily be used with zucchini as well!

Preheat oven to 400 and generously spray, oil, butter (whatever your lube of choice) the pan of your liking. Combine dry ingredients and whisk well to blend, especially for the spices. Add eggs, oil, yogurt and mix well. Fold in carrots and any additional accoutrement's, the walnuts and dried cherries were quite good!

Using an ice cream scoop, put about 3/4 of a scoop into each mini bundt mold and bake for 15 minutes. If you are making a cake, set the timer for about 25 minutes and check for doneness by noticing golden brown edges or when a toothpick comes out clean.

Usually yields 2.5 trays of mini bundts. But don't worry, they'll be gone before you can say mini purple carrot bundt cakes 5 times fast!