The traditional carrot cake recipe usually contains many expensive ingredients and is very difficult to prepare. But this classic and easy carrot cake recipe is a completely different dessert.
Using a hand blender makes it much easier to blend the carrots with the other ingredients. The dough becomes very soft and the taste is rich with carrots and not too sweet.
This carrot cake recipe is significantly healthier than any other sugar-laden cake recipe.
Ingredients for the carrot cake:
2 medium carrots – you can’t make this cake without carrots! Carrots have no calories but are rich in fiber, vitamins, and antioxidants. If you don’t remove the skin, you’ll have even more fiber.
4 eggs – eggs are very important to this recipe as they help the ingredients hold together well in the cake.
150ml of oil or 1 and a half cups of tea – oil is used in this recipe instead of butter and makes the cake runny.
200g of sugar – sugar is added to taste and also creates a delicious dough.
250g of flour and a baking powder.
How to make carrot cake?
For this cake, you don’t need to grate the carrots first. Simply cut into thin slices and mix with a hand blender along with eggs and oil. The “dry” ingredients are then added and whisked to combine. After baking, the cake is cut into squares and sweetened with powdered sugar.
How to store carrot cake?
Keep the cake at room temperature for up to 4 days. You can also freeze it: simply put the cakes in a plastic box and you can store the cake for up to 1 month.
Preparation instructions:
Cut the carrots into thin slices.
Preheat the oven to 180 degrees C. Then add the chopped carrots to a medium bowl and mix together with the eggs and oil.
Use a hand blender to mix the carrots with the eggs well, until a smooth mass is created.
Add the sugar and mix with a hand whisk.
Add flour and baking powder.
Mix the dough until it becomes smooth.
Place the dough in a square pan (20x20cm) lined with kitchen paper and bake for 30-35 minutes.
To remove the cake from the pan, grasp the edges of the kitchen paper and pull up.
Cut into squares and dust with powdered sugar before serving. Bon Appetit
Note: Do not refrigerate the cake, as it may dry out too much.
