Ingredients
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Carrots – 9 oz (250 g)
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Eggs – 4
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Sunflower Oil – 5 ⅓ oz (150 g)
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Sugar – ¾ cup (150 g)
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Wheat Flour – 2 cups (250 g)
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Baking Powder – ⅓ oz (10 g)
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Apples – 1
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Butter – to taste
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Vanilla – to taste
Recipe
My grandmother always treated her guests to carrot cakes. As I remember, the cake was so soft and colorful, and the taste of the treat was unlike anything else. Over time, I learned how to make a carrot cake myself. With an immersion blender, it’s as easy as shelling pears.
Such a treat doesn’t require any filling. Moreover, sometimes I don’t even add sugar to it. I want to keep that natural taste for which we love carrots. Therefore, this dessert is an ideal delicacy for connoisseurs of natural taste. I recommend giving it a try!
Steps
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1
Done
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Peel and rinse one large or two medium carrots. Cut them into rings and transfer them to a bowl. Break the eggs in there. Pour in the oil. |
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2
Done
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Puree the ingredients using an immersion blender. About 5 minutes later add the sugar. If the carrots are sweet, add a little less. |
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3
Done
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Whisk the mixture. Gradually pour the flour mixed with baking powder into the bowl. Mix the batter. Butter a baking dish. |
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4
Done
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Pour the carrot cake batter into the dish. Garnish with apple slices. Bake the cake in an oven preheated to 350 °F (180 °C) for half an hour. Check readiness with a toothpick. |
Such a quick homemade cake will impress any guest. Let the cooked treat cool for 10 minutes, and then sprinkle it with powdered sugar. Serve with tea.
3 Comments Hide Comments
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