Blender Carrot Cake

Name: Blender Carrot Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 Serving
Ingredients: 1 lb Carrots (baby carrots, or peeled chopped carrots); 1 cup Canola Oil; 4 Eggs; 1 cup **White Flour (or substitute Almond Flour); 1 cup **Whole Wheat Flour; 1 1/4 cup Sugar; 1 tbsp Baking Powder; 1 tsp Cinnamon; 1 cup Crushed Nuts (optional)

My mom's Blender Carrot Cake recipe was one of the joys of my childhood. Anytime there was a kid party or a bake sale or some other kid event, my mom made her carrot cake. Now that I have been momming two baby chimps full-time, I understand why she picked this recipe. If you are super short on time too, this blender cake it is delicious, fast, and somewhat healthy, as it's chock full of carrots. As the name suggests, you make this cake in mostly in a blender, which makes things easy and fast.

You can make this cake as muffins or as cake. Personally, I prefer just one big cake. It's faster and easier. Besides, who has time to fool with muffin paper anymore? You do? OK, well then by all means get some muffin paper online and make these as muffins. But for those of us who have no time, just grab a large cake dish (8x12" etc.) and use that. There will be some theoretical future when you do have time, and in that future, I suggest you try one of the other fantastic dessert recipes of Reddish Raddish.

Category Dessert, Max Efficiency DifficultyBeginner

Blender Carrot Cake

Yields: 1 Serving
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins

Directions

Preheat oven to 375°F. Place carrots, oil, and eggs into a blender. Blend on pulse or smoothie setting until mixture is the consistency of wet cement (about 15-30 seconds).

In a bowl, mix dry ingredients: flour, sugar and baking powder. **(It's fine to use 2 cups of white flour instead of a white/wheat mix. I actually like the texture of whole wheat flour. I find that the taste and texture of the wheat pair really well. Nowadays my mom uses some almond flour, but the original recipe doesn't call for it.)

Pour the wet mixture into the dry, and mix with a wooden spoon until it is fully incorporated batter. Add nuts, if using nuts.

Butter all surfaces of a large baking dish, and sprinkle a few tablespoons whole wheat flour onto the butter. Shake the flour around until it sticks to all of the butter. Throw out any excess flour. Pour cake batter into the baking dish. Sprinkle the top of the batter with cinnamon and sugar. Add nuts for decoration.

Cover with foil and bake for about 20-25 minutes covered, and 5-10 minutes uncovered, depending on how well your oven browns.