Carrot Cake

Ingredients

1/2 cup (tea) of oil

3 medium grated carrots

4 eggs

2 cups (tea) of sugar

2 and 1/2 cups (tea) of wheat flour

1 tablespoon (soup) of baking powder
Topping

1 tablespoon (soup) of butter

3 tablespoons (soup) of cocoa powder

1 cup (tea) of sugar

1 cup (tea) of milk

Preparation method

In a blender, add the carrots, eggs and oil, then mix.Add the sugar and beat again for 5 minutes. In a bowl or mixer, add the wheat flour and then mix again. Add the yeast and mix slowly with a spoon. Bake in a preheated oven at 180° C for approximately 40 minutes. Topping
Pour the butter, cocoa powder, sugar and milk into a bowl, then mix. Bring the mixture to the heat and continue mixing until it reaches a creamy consistency, then pour the syrup over the cake

Additional information

A delicious blender carrot cake recipe:

To make your blender carrot cake in one go, you need a powerful blender, but if you find the batter too heavy for your appliance, cut the carrot into very small pieces and only blend the wet ingredients in the appliance. Once everything is smooth, add the liquid mixture to the dry ingredients, stirring well and gently. In addition to saving your blender, mixing the dry ingredients gently by hand is also the secret to your carrot cake not being soggy.

The carrot cake recipe is here to ensure you get the perfect result. One of them is the proportion of carrots, which needs to be correct for the recipe you are making. So, to make sure you don’t make a soggy cake, you can use the same measurement as in our carrot cake egg recipe, about 250 g of carrots for 2 cups of wheat flour.