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Blender Carrot Cake!

Hi people!¬†ūüėČ
Today, one of my momma’s classic: a delicious¬†and (relatively) healthy¬†carrot cake!
I like the¬†structure¬†of it,¬†the fact that it is more like a¬†souffle¬†than a¬†cake,¬†the taste, the memories¬†…¬†So, so good!
With no further ado,¬†let’s get to it!
3 medium carrots, grated or thiiiiinly sliced
1 cup Canola Oil
1 / 2 cup Brown sugar
1 / 2 cup Organic Sugar

2  cups All Purp. Flour
1 / 2 teaspoon Baking Powder
1 / 2 teaspoon Baking Soda

Your Beautiful Blender (or Vitamix, which makes me envy-er)
Big Bowl
Wooden Spoon
A¬†round 9″ springform lined¬†with foil
How to:
Place¬†the carrots¬†with the oil and¬†sugar in your¬†blender.¬†Pulse¬†to “break” it all¬†to tiny lil’ pieces,¬†and then¬†blend at high speed.¬†If¬†it becomes difficult, add¬†1 / 4¬†cup water and blend until it resembles a fine puree.

Preheat¬†oven to¬†180¬†¬į C / 375F.

Pour your carrot mix into the bowl and¬†mix with the remaining ingredients¬†using the wooden spoon until it’s all combined well. No uncooked flour pockets allowed! It ruins the entire thing, just sayin’.

Place the ¬†dough¬†in the pan, adjust with a spoon to make the surface even and bake for¬†30 minutes.¬†Test with¬†a¬†toothpick. If it comes out dry,¬†the cake¬†is ready!¬†Isn’t it the simplest thing?¬†ūüėČ

Allow it to cool and dig in!

It’s not overly sweet. If you’re a sweet-tooth, make the cake even more Brazilian and traditional, and sweet by making a¬†simple¬†chocolate sauce to go with it:

1 / 4 cup Cocoa Powder
1 / 4 cup Sugar or Agave
1 teaspoon Pure Vanilla Extract
Hot water.

Mix cocoa, sugar and vanilla. Add hot water with a spoon until the mixture reaches the consistency you want. Poke the cake several times with a toothpick and then, pour the sauce over!

I hope you have a great weekend!


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