CARROT AND ALMOND CAKE ALL IN THE BLENDER
The recipe for the carrot and almond cake made in the blender, so you don’t mess up anything.
The recipe for the carrot and almond cake all in the blender is a really simple recipe to make. You just need a good blender where you can blend our carrots and, gradually, add all the other ingredients.
It’s a recipe I saw on TV in a different version, and I thought: “Mmm, we could try making it for the carrot cake because my little ones love it.”
Obviously, if you don’t have a blender at hand, I recommend having a grater so you can grate your carrots; then proceed as you always do for your cakes: put everything in a bowl and use a hand mixer or, if you have it, even a stand mixer will work. Let’s see how I made this recipe.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup sugar
- 2 carrots
- 1/3 cup sunflower seed oil
- 1 3/4 cups all-purpose flour
- 1 lemon juice
- 1/2 cup almonds (chopped)
- 1 packet baking powder
Tools
- Blender
- Mold
Steps
Let’s start by peeling the carrots, cutting off the outer part back and forth, then cutting them into 4 to 5 pieces depending on how powerful your blender is.
Blend starting with the lowest power and gradually increase to the maximum power until you get a nice carrot cream. Add the chopped almonds and begin to pour in the eggs, sugar, and mix. Add the milk, oil, and finally add the flour and blend gradually; if you see that the blender can’t handle it, switch to putting everything in a bowl and mix with a whisk.Finally, pour in the baking powder and continue mixing.
At this point, preheat the oven to 355°F (180°C) and butter your cake pan well. Pour all the mixture inside and, when the oven is at temperature, bake. The cooking time will be about 40 minutes.
Be sure to do the toothpick test: if it comes out clean, it means it’s cooked.Take your cake out of the oven and wait for it to cool completely before removing it from the mold, otherwise it will all collapse!
Oh, I’ve warned you.
Once cool, we will then decorate with a glaze of water and sugar, sugar granules, and some almond flakes on top.The CARROT AND ALMOND CAKE ALL IN THE BLENDER is ready.
