Experience a new twist on the classic carrot cake with this blender carrot cake recipe, which simplifies the traditional preparation method by using a blender. This cake combines the natural sweetness of carrots and unrefined brown sugar with the rich, nutty texture of finely ground almonds. Enhanced with a blend of warm spices and a hint of hazelnut or vanilla essence, each slice promises a moist texture and deep flavor profile. Topped with a creamy white chocolate frosting, this cake is as visually appealing as it is delicious.
Why You'll Love This: This blender carrot cake is perfect for those who appreciate the convenience without sacrificing taste. The use of almond milk and coconut oil offers a healthier fat choice, while the almond meal provides a gluten-free alternative to flour, making it suitable for those with dietary restrictions. The addition of raisins and chopped nuts introduces a delightful contrast in textures, ensuring a satisfying bite every time.
Perfect Occasion: This carrot cake is ideal for sophisticated brunches, afternoon tea sessions, or as a celebratory dessert during special occasions like birthdays and anniversaries. It's also a great choice for health-focused gatherings, as it caters to gluten-sensitive and health-conscious guests.
Decoration Tips: For a stunning presentation:
- Drizzle the white chocolate frosting over the cake in a decorative pattern once the cake has cooled.
- Sprinkle some lightly toasted, chopped almonds on top of the frosting for an added crunch.
- Garnish with a light dusting of cinnamon or a few edible flowers for a touch of elegance and color.
Ingredients:
- 2 eggs
- 2 medium raw carrots
- 5 tablespoons of coconut oil
- 100 ml of almond milk (or regular milk)
- 100 grams of unrefined brown sugar
- 1 and 1/2 cups of finely ground almonds
- 2 tablespoons of baking powder
- 2 teaspoons of cinnamon
- A pinch of hazelnut or vanilla essence
- A pinch of sweet spices (ginger, cinnamon, clove, etc.)
- A handful of raisins and chopped nuts
Frosting:
- 3 tablespoons of cream cheese
- 60 grams of sugar-free white chocolate, melted
Instructions:
- In a blender, add chopped carrots, eggs, sugar, coconut oil, essence, and almond milk. Blend until smooth for about 3 to 4 minutes.
- Transfer the mixture to a bowl and stir in the ground almonds, baking powder, cinnamon, and spices.
- Fold in the raisins and chopped nuts.
- Pour the batter into a greased 15x7 cm baking mold.
- Cook in an air fryer set to 'Dessert' mode at 160 degrees Celsius for 25 minutes, or bake in an oven at 180 degrees Celsius for 35-40 minutes.
- Once cooled, top with white chocolate frosting.
Enjoy this beautifully blended carrot cake, where convenience meets luxury and every slice is a delight!