Carrot Cake Blender – Easy and Fluffy

reparation time:15 mins

Cooking Time:30 mins

Total time:45 mins


  • For the cake:
  • 3 large carrots (370g)
  • 4 medium eggs
  • 1½ cups sunflower oil (360ml)
  • 2 cups refined sugar (360g)
  • 3 cups and ¼ wheat flour (390g)
  • 1 tablespoon chemical baking powder (18g)
  • 1 pinch of salt
  • Oil to grease the form
  • Flour to sprinkle the form
  • To the roof:
  • 1 cup of chocolate powder (100g)
  • 1⅓ refined sugar (240g)
  • 1 tablespoon butter or oil (12g) *
  • ½ cup of water (120ml)


  1. Preheat oven to 180C.
  2. Grease an approximately 30cm x 25cm rectangular pan, sprinkle with flour and beat the pan to remove excess.
  3. In a large bowl mix flour, baking powder, salt and set aside.
  4. Peel the carrots, cut into slices and place in a blender, add oil, sugar and eggs and beat until smooth cream.
  5. Gradually start adding the liquids to the dry ingredients, use a fouet to mix the ingredients until a smooth and homogeneous mass.
  6. Transfer the batter to the prepared pan and bake for about 30 minutes.
  7. After that time, stick a toothpick in the center of the dough. If the toothpick comes out clean it is time to remove from the oven, if it comes out with a little dough put the cake back in the oven until baking completely.
  8. Cut the cake while still hot without removing it from the pan.
  9. Prepare the syrup
  10. Stir all ingredients in a medium saucepan over medium heat and stir with a spatula.
  11. When the mixture boils, cook for about 5 to 8 minutes without stirring.
  12. Turn off the syrup and immediately pour over the cake.

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