Directions:

• 1

  Preheat oven to 160°C. Mix the flour, baking powder, salt, carrots, walnuts, yoghurt, vanilla and oil two times and set aside.

• 2

  With an electric mixer, whisk the eggs and caster and brown sugar, beating for 8 minutes or until light, fluffy and tripled in size.

• 3

  Add the flour mixture to the butter mixture. Gently fold in the egg mixture in 2 batches. Generously butter six mini Bundt pans;

• 4

  Fill each Bundt pan with 6 tablespoons batter, and spread evenly with a small offset spatula or spoon.

• 5

  Bake until cakes are golden brown and a cake tester inserted into the centre comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan. Before serving, dust with confectioners' sugar.