Traditional blender carrot cake usually contains a lot of expensive ingredients and it’s also difficult to bake. This classic and easy carrot cake recipe is a very different dessert. Using a hand blender makes it easy to blend the carrots with the rest of the ingredients.
The moist texture is similar to a carrot cake loaf, and the flavor is rich and packed with carrots, but it isn’t as sweet. So, this carrot cake recipe is a slightly healthier alternative for school lunchboxes or snacks.
Carrots – you cannot make this Carrot Cake without carrots! Carrots are low in calories, but rich in fiber, vitamins, and antioxidants. Leaving the skin on, adds even more fiber (who wants to spend time peeling vegetables anyway)!
Eggs – the eggs are necessary as a binder, and helps the ingredients to hold together in the cake.
Vegetable oil – oil is used instead of butter and keeps the cake moist.
Sugar – sugar is added for moisture and also creates a crumbly texture.
For this Blender Carrot Cake, you don’t need to grate the carrots first. Simply chop them up into thick slices and blend together with the eggs and vegetable oil. The dry ingredients are then added and whisked to combine. After baking, the cake is sliced and dusted with powdered sugar.
Make individual cupcakes by making the cake in a muffin mold. Alternatively, make carrot cake bars, by slicing the cake into small squares.
Instead of powdered sugar, you can make a cream cheese frosting. Simply whisk together 16 oz cream cheese, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt. Use it to frost the cake. You can also make more than one layer, and fill it with frosting. Add chopped sweetened pineapple as a filling together with the cream cheese for a fruity carrot cake!
Keep the blender carrot cake at room temperature (in an airtight container) for up 4 days. You can also freeze it: simply wrap the cake slices in plastic wrap and freeze for up to 1 month. Allow to thaw at room temperature.
Chop the carrots into thick slices.
Preheat the oven to 180°C/350°F. Add the chopped carrots to a medium mixing bowl, together with the eggs and vegetable oil.
Use a hand blender to process the carrots and eggs until smooth.
Add the sugar and whisk to combine.
Sift in the flour and baking powder.
Whisk the batter until smooth.
Pour the batter into a 20x20cm baking pan lined with parchment paper. Bake for 30-35 minutes.
Use the overhanging pieces of parchment paper to gently lift the cake out of the pan.
Slice into individual servings and dust with powdered sugar before serving.
Don’t keep the cake in the fridge, as this will cause the carrot cake to dry out.