Quick Blender Carrot Cake recipe

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Ingredients

2 carrots, chopped
2 cups white sugar
1 cup rapeseed oil
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder

Nutrition Info

518.1 calories
carbohydrate: 70.2 g
cholesterol: 74.4 mg
fat: 24.2 g
fiber: 1.4 g
protein: 6.5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 137.9 mg
sugar: 40.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.

  2. Combine carrots, sugar, oil and eggs in a blender, blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

Recipe Yield

10 servings

Recipe Note

This Brazilian cake is quick and easy to make - just throw all the ingredients in the blender, mix, and bake! For an extra treat, serve with warm chocolate syrup.

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