Hello everyone and welcome to the kitchen!

Are you ready to make a cake that everyone will agree on, but without spending hours making a mess in countless bowls?

The Carrot Cake (or Carrot Cake for friends) is one of those timeless classics that smells of home and celebration.

I know the thought of grating and mixing can be discouraging, but today we revolutionize everything!

This is the version I call ‘dinner saver’: a super quick batter that practically makes itself by blending the carrot directly with the liquid ingredients.

The result is a super soft cake, perfectly moist, with the authentic taste of the Carrot Cake we love.

Grab your blender, a pinch of patience (just for the baking wait!), and let’s prepare to do magic!

I bet you won’t make it any other way from now on.

Let’s get started!

Classic Easy Carrot Cake Recipe: Make It with the Blender in 5 Minutes

Difficulty: Very easy
Cost: Very cheap
Rest time: 4 Minutes
Preparation time: 10 Minutes
Portions: 10 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, Spring, Summer

307.58 Kcal

calories per serving

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Energy 307.58 (Kcal)
Carbohydrates 47.59 (g) of which sugars 22.13 (g)
Proteins 7.12 (g)
Fat 11.22 (g) of which saturated 2.28 (g)of which unsaturated 8.41 (g)
Fibers 1.38 (g)
Sodium 122.46 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 carrots (Large)
1 cup sugar
4 eggs
3/4 cup milk
1/3 cup vegetable oil
3 cups all-purpose flour
2 tsp baking powder
1 tbsp vanilla extract (Liquid)
1 pinch salt

Tools

1 Bowl Pyrex
1 Peeler Victorinox
1 Immersion Blender Cecotec

Steps

Blend the base

Start by cleaning the carrots well and cutting them into pieces.
Place them in the blender jar (an immersion blender will work) along with the eggs, sugar, milk, and oil.
Blend everything vigorously until you get a smooth, fluid mixture without coarse pieces.
It will be a beautiful orange cream!
The final touch in the bowl
Transfer the freshly blended mixture into a large bowl.
Now it’s time to add the other ingredients: sift the flour and powdered yeast, then add the vanilla extract and that famous pinch of salt that makes a difference.
Gently mix by hand with a spatula or whisk, just until the batter is homogeneous and without lumps.
In the oven for the magic
Take the bundt pan, butter, and flour it carefully.
Pour the batter inside and bake at 356°F.
After about 30-40 minutes, the cake will be tall and golden: always do the toothpick test for safety (if it comes out dry, it’s ready!).
Remove from the oven and, although the aroma is irresistible, let it rest a bit before removing it from the mold.
Ready to enjoy
Cut your bundt cake into generous slices.
The inside will remain soft and slightly moist, just as a true Carrot Cake should be.
It is perfect as is, but if you want to go overboard, a sprinkle of powdered sugar is always nice.
Enjoy your tasting!

Tips, Preservation, Variations and Ideas

Notes and TipsThe Salt:

Don’t forget a pinch of salt in the batter; it serves to enhance the natural flavor of the carrots and vanilla.

Temperature:

Use eggs and milk at room temperature to get a more homogeneous batter and better rising.

Moisture:

If the carrots are very juicy, the inside will be moister.

If you prefer a drier texture, add an extra tablespoon of flour.

Unmolding:

Wait until the cake is warm before removing it from the bundt pan to avoid breaking it.

🧊 Preservation

Environment:

It stays soft for 3-4 days under a glass dome.

Fridge:

In summer, it’s recommended to keep it in the fridge (take it out 20 minutes before eating).

Freezer:

You can freeze it already cut into slices to have it ready when needed.

🔄 Variations

Chocolate Chips:

Add 80g of dark chocolate at the end for a more indulgent version.

Dried Fruits:

Add chopped walnuts or almonds to give a crunchy note to the bite.

Spices:

Add a teaspoon of cinnamon if you desire a more intense and autumnal scent.

Whole Wheat:

Replace half of the all-purpose flour with whole wheat flour for a more rustic result.

Frequently Asked Questions (FAQ)

Can I use old or slightly wilted carrots?
Yes, they are actually perfect because they are less watery.
The important thing is to peel them well before blending.
Can I replace the oil with butter?
Certainly.
For this recipe, you can use about 100-120g of melted butter, but oil ensures a moister and softer cake for longer.
Why did my cake stay raw in the center?
It could be due to too large or juicy carrots, or an oven that’s not hot enough.
Always do the toothpick test before removing from the oven.
How can I make the cake higher?
Make sure the baking powder is fresh and don’t use a pan that’s too big.
For these quantities, a 20-22 cm pan is ideal.
Can I omit the milk?
Yes, you can replace it with the same amount of orange juice for an even more citrusy and lactose-free version.