Carrot cake in a blender
By Olga Babitskaya
Prep Time:
10m
Cook Time:
1h
If you’re searching for a truly effortless carrot cake recipe, you’ve found the one. This is a delicious, straightforward homemade cake that is perfect for any occasion. It’s completely fuss-free: just blend and bake!
Ingredients
Carrot cake batter
- 3 medium carrots (140 gr)
- 2 eggs
- 180 gr sugar
- 140 gr butter
- 200 gr flour
- 1/2 pack of baking powder (7g)
- a pinch of salt
- 50 gr chocolate drops
Instructions
- Start by sifting the flour and mixing it with the baking powder. Puree the carrots with the vegetable oil in a blender until smooth. Add the eggs, sugar, and salt to the same blender, beating for another 2-3 minutes to combine everything. Use a whisk to mix the flour and chocolate drops into the liquid carrot mixture until smooth, finishing your batter.
Pour the batter into a pan lined with parchment paper. Alternatively, you can use the “French shirt” method: grease the mold with vegetable oil, add a tablespoon of flour or semolina, and shake the pan well until the entire surface is coated.
Bake the cake for about 1 hour in an oven preheated to 175°C.
You can drizzle this simple cake with icing if you like, though I honestly find it delicious enough without it once it has cooled.
