Carrot Cardamom Cakelets with Goat Cheese Cream by Margee

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At a glance
6 mini Bundt cakes
Carrot Cardamom Cakelets
Non-stick cooking spray
1 cup all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/8 teaspoon salt 1/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/2 cup peeled grated carrots
Goat Cheese Cream
1/2 cup heavy cream
2 ounces Ile de France goat cheese, crumbled and softened
2 tablespoons sifted powdered sugar


For Carrot Cardamom Cakelets:
Preheat oven to 350F.

Heavily coat a 6 count mini bundt cake pan* with non-stick cooking spray, turn upside down to drain excess.

In a large bowl sift flour, granulated sugar, baking powder, cardamom and salt to blend. In a medium bowl whisk buttermilk, egg, butter and vanilla; stir into flour mixture just until batter is moist. Stir carrots into batter, pour batter into cake pan cavities 3/4 full. Bake until lightly golden or until a toothpick comes out clean about 18 minutes. Place cake pan on wire rack for 5 minutes then turn over to release cakes and let cakes cool on wire rack.

Serve with the warmed goat cheese cream (recipe follows)

For Goat Cheese Cream:
In a small heavy saucepan bring cream to a slight boil over medium heat. Remove from heat, whisk in goat cheese and powdered sugar until smooth. Return to low heat whisking until ready to serve slightly warmed over cakes.

Additional Tips

Note: Cake batter can be used in a medium size single bundt pan but will need to bake longer.