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Blended Carrot Cake


Blended Carrot Cake

Blended Carrot Cake recipe

This Easy Blended Carrot Cake recipe is a really handy one to have in your repertoire. As the name suggests, just blend all ingredients together and your cake batter is ready to bake. My Classic Carrot cake is one of the most favourites in the house and a popular one indeed. But sometimes I look for a quick fix that will still stir up a storm without putting in much effort. With literally 5 mins of prep, you will have a delicious cake in the oven and one that’s ready to serve in a jiffy.

Many who know me, know me as hyperactive but honestly, I think I am lazy. Don’t get me wrong. I am the restless kinds. The one who cannot sit idle and always needs a task at hand. The kitchen is my happy place and I work like breeze at lightning speed in there. And though it sounds like I am working hard all the time, I don’t. I really don’t. I work smart and like to use handy shortcuts to speed things up. That’s why I call myself lazy. It is the only way I can manage my daily chores, a full-time job, home, kids, their activities and a blog. But it is never at the cost of my family’s health. That being prime, I believe dishing out homemade food is always the best and where I can be in control of. Diets aren’t really for me or my hubby. We believe eating everything in moderation is the key and that means no skipping dessert.

I have always been intrigued about adding veggies in cake and many are classics. One such veggie is a carrot. While the classic carrot cake calls for some prepping and grating, this one is super quick, easy and delicious to eat. It is homey and comforting. I came up with this recipe something in lines of my quick Banana Bread  & Spiced Apple Cake. The scent of cinnamon and nutmeg fills the house with a beautiful aroma. I hope you do give my Blended Carrot Cake recipe a try.

Blended Carrot Cake

INGREDIENTS:

3 medium-sized carrots

3 eggs

¾ cup of vegetable oil

2 cups flour

1.5 cup sugar

1 teaspoon baking powder

1 tsp cinnamon powder

¼ tsp nutmeg powder

¼ tsp salt

METHOD:

  1. Pre-heat oven at 180degrees C
  2. Grease and line an 8inch pan with baking paper
  3. Add the chopped carrots, the eggs and the oil in a blender and blend it for at least 5 minutes
  4. In a bowl, mix flour, salt, sugar, spices and baking powder
  5. Pour the carrot-egg-oil puree into the dry ingredients mixture. Fold in until you see all dry specks disappear
  6. Do not overmix, else you have a dense cake
  7. Bake for 45min approx. at 180 until the toothpick inserted in the cake comes out clean
  8. Enjoy warm or at room temperature

For more cake recipes, try these:

Classic Carrot Cake with Cream cheese frosting 

Blueberry & Coffee Cake

Clementine Almond Cake

Kiwi Muffins

Eggless Blackberry Cake

Eggless Tutti Frutti Cake

Banana Blueberry Smoothie Bread

Do try this and do not forget to like, comment and share if you like what you see here.

Also, visit and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.

Find me on Pinterest: My Culinary Saga

Have a lovely weekend.

Love & Hugs,

Trupti

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