Carrot Cake: A Moist, Golden, and Effortless Revolution
Enter the Blender Carrot Cake. This recipe is a modern, high speed reimagining of the classic. By utilizing an immersion blender or a traditional blender to incorporate whole carrots directly into the wet ingredients
Servings: 12
Ingredients
- Carrots: 2 cups finely grated
- Flour: 2 cups all-purpose
- Sugar: 1 ½ cups granulated or light brown
- Oil: 1 cup vegetable or canola (for maximum moisture)
- Eggs: 4 large room temperature
- Leavening: 2 tsp baking soda + 1 tsp baking powder
- Spices: 2 tsp cinnamon + ½ tsp salt
- Optional Mix-ins: ½ cup crushed walnuts or raisins
Instructions
- Preheat & Prep: Heat oven to 180°C (350°F) and grease a 9x13 inch pan or two 9-inch rounds.
- Whisk Wet Ingredients: In a large bowl, beat eggs, sugar, and oil until smooth and pale.
- Combine Dry Ingredients: Sift together flour, baking soda, baking powder, cinnamon, and salt.
- Fold & Mix: Gradually stir the dry ingredients into the wet mixture until just combined.
- Add Carrots: Fold in the grated carrots (and walnuts/raisins if using) until evenly distributed.
- Bake: Pour batter into the pan and bake for 40–45 minutes, or until a toothpick comes out clean.
- Cool & Frost: Let the cake cool completely before topping with your favorite cream cheese frosting.