Name: Mini bundt cakes with white chocolate ganache recipe by Mukulika Sengupta at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 cups grated carrots; ½ cup brown sugar; ½ cup raisins; 2 Eggs; ½ cup granulated sugar; ½ cup oil; 2 pineapple rings (tinned ones), pureed; 1 ½ cups flour; ¾ tsp baking soda; ½ tsp salt; 2 tsp Cinnamon Powder; For the ganache; 250 gms white chocolate, grated; 1 cup Heavy Cream

ABOUT Mini bundt cakes with white chocolate ganache RECIPE

Who says chocolate need only be dark. White chocolate is also a very versatile ingredient. Just try out this recipe.

Ingredients Serving: 4

2 cups grated carrots
½ cup brown sugar
½ cup raisins
2 Eggs
½ cup granulated sugar
½ cup oil
2 pineapple rings (tinned ones), pureed
1 ½ cups flour
¾ tsp baking soda
½ tsp salt
2 tsp Cinnamon Powder
For the ganache
250 gms white chocolate, grated
1 cup Heavy Cream

Instructions

Grease a mini bundt cake pan and dust it with four. This dusting part is important otherwise your cake will not come out easily.
Mix the grated carrots and brown sugar and keep aside for 10 minutes. Then add the raisins.
Beat the eggs well. Add the sugar and oil and beat. Add the pureed pineapples. Sift together flour, baking soda, salt and cinnamon powder.
Add it to the batter. Fold gently. Now add the carrot mixture. Pour the batter into bundt pan.
Preheat the oven to 170 degrees Celsius. Bake for 25-30 minutes.
While the cake is baking you can make the ganache. Put on a double boiler.
Gently heat the cream and then add the grated white chocolate. Whip well till smooth.