Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Carrot Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
How to make Blender Carrot Cake
You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
- 3 medium carrots, chopped
- 3 eggs
- 1 cup (240 ml / 8 fl oz) vegetable oil
- 1½ cups (300g / 10.5 oz) sugar
- 2 cups (240g / 8.5 oz) all-purpose flour/wheat flour, sifted
- 1 tablespoon baking powder
- 1 pinch of salt
Creamy Topping:
- 1 can (395g / 14 oz) sweetened condensed milk
- 3 tablespoons cocoa powder (or 50% chocolate powder)
- 1 tablespoon butter
- ½ cup (100g / 3.5 oz) heavy cream (or table cream)
Optional for Finishing:
- Chocolate sprinkles to cover
Directions:
Preheat the oven to 180°C (350°F) and grease a bundt cake pan with butter and flour.
In a blender, blend the chopped carrots, eggs, and oil until smooth.
In a large bowl, combine the sugar, sifted flour, and salt.
Pour the carrot mixture into the bowl with dry ingredients and stir gently until smooth.
Add the baking powder and gently fold it in with a spatula.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool before removing from the pan.
Make the Chocolate Topping:
In a saucepan, mix the sweetened condensed milk, cocoa powder, and butter.
Cook over medium heat, stirring constantly, until it thickens slightly.
Turn off the heat and stir in the heavy cream to make it creamier.
Let it cool a bit before using.
Assemble:
Pour the chocolate topping over the cooled cake, letting it drip down the sides.
Sprinkle chocolate sprinkles on top if desired.
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