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Blender carrot cake recipe

Blender carrot cake recipe

  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake
  • Easy carrot cake

This Brazilian cake is quick and easy - just blend all the ingredients and bake! For an extra treat, serve it warm chocolate syrup.

11 people made this

IngredientsServes: 10

  • 2 medium size carrots
  • 375g plain flour
  • 400g caster sugar
  • 250ml rapeseed oil
  • 1 tablespoon baking powder
  • 4 eggs

MethodPrep:5min ›Cook:40min ›Ready in:45min

  1. Preheat oven to 190 C / Gas 5. Grease and flour a 23cm round cake tin.
  2. In a blender process carrots, sugar, oil and eggs until smooth. Gradually add the flour until well blended. Turn off blender, add baking powder and stir with a wooden spoon.
  3. Tip mixture into the prepared tin and bake in the preheated oven until a skewer inserted in the centre comes out clean, about 30 to 40 minutes. Let cool before removing from cake tin.

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Reviews & ratingsAverage global rating:(20)


Bolo de Cenoura – Brazilian Carrot Cake Recipe

This classic Brazilian carrot cake recipe is a childhood favorite. It’s moist, tastes super carroty and drizzled with a simple buttery chocolate sauce that crystalizes as it cools. It’s such a great recipe to know! This bolo de cenoura recipe requires no fancy technique or equipment—just a blender and a few simple ingredients you most likely already have at home.


Healthy Carrot Cake Blender Muffins

Happy Sunday friends! Today we're making muffins. In the blender. And they're healthy. AND they taste like carrot cake. It's like a triple whammy in muffin-form.

We're making these carrot cake blender muffins because it's finally, and I mean finalllly, Spring weather and I just can't be bothered to make muffins the traditional way. You know the stirring, the mixing, the beating, the combining. I'd rather just throw everything in the blender, scoop and bake.

So that's what we're gonna do. And we're going to make them super-duper healthy while we're at it. Because why the heck not!

We're using the semi-same base as our Blackberry Lime Quinoa Muffins, but changing a few things around to make them even easier.

We start by blending up our batter which is just an egg (or flax egg), banana, applesauce, maple syrup, oats and coconut yogurt. Right there we've got protein, natural sugars, vitamins from those fruits, and complex carbohydrates.

Once we've got that blended up and smooth, you can add in your almond flour, coconut sugar and spices.

We're keeping things traditional in terms of flavor and the gang's all here. Cinnamon, nutmeg and vanilla extract bring a warm, coziness to these muffins, and make them taste like a true slice of carrot cake. Personally, I think organic spices and extracts have more flavor, so if you're looking for a good brand, I highly recommend Simply Organic.

Then we just stir in our grated carrots and pop them in a muffin tin!

Honestly, this might be one of the easiest muffin recipes on the planet. No sifting, no stirring, no beating and seriously minimal clean up. I think you'll agree…doesn't get much better than that!

One thing I absolutely love about muffins is that they're versatile. They can be eaten on the car ride to work without you causing an accident, they can be warmed up and eaten at your desk because they'll survive being tossed in your bag, and they can also be enjoyed at a lavish Easter brunch and still be every bit as delicious.

Plus, they're an awesome snack, post-workout fuel AND they freeze well.

So basically muffins are the ultimate breakfast food and you should probably make these for meal prep this week. Just sayin'!

If you do end up making these carrot cake blender muffins, you'll notice that you're also sneaking in some fruits AND veggies. So if you've got kids at home or a picky eater you're dealing with (hello…a partner perhaps!?), these muffins are a great way for you to get them eating their nutrients, in a way that tastes like a dessert.

And to make them even more crave-worthy? I definitely recommend serving them slightly warm, dipped in peanut butter. It's what takes these muffins from amazing to knock-your-socks-off good. Just the most perfect combination in the world!

I can't wait to hear what you think of this recipe! Make sure to snap a pic and share it with me on Instagram by tagging @simplyquinoa – your photos make my day, every day!


Nutritional information

Serving in this recipe: 8

Calories: 430.3
Total Fat: 30.6 g 47.1%
Saturated Fat: 6.1 g 30.7%
Cholesterol: 66.5 mg 22.2%
Sodium: 468.8 mg 19.5%
Total Carbs: 33.8 g 11.3%
Dietary Fiber: 1.9 g 7.7%
Sugar: 18.1 g
Protein: 6.9 g 13.8%
Vitamin A: 13.9% Vitamin C: 1.7%
Calcium: 8.5% Iron: 7.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


In recipes like this that need quark, there are a few simple things you can do to ensure it tastes good. Quark doesn’t have much flavour so ensure you flavour the dish well.

Flavoured quark is usually synned if you follow Slimming World. If you are following a recipe with this try instead using flavourings that are syn free or a squeeze of lemon juice perhaps.

Quark is available in most large supermarkets now and even stocked in Aldi and Lidl. You can usually find it near soft cheeses in a tub similar to that you would buy cottage cheese in.

If using quark in a hot dish be careful. Due to the low-fat content of quark it easily splits if heated too much or has hot water or hot liquid added to it. Be careful and stir in gradually and you should be ok.


Ingredients

    • 1 pound carrots, peeled and roughly chopped
    • 1 cup pecans
    • 1 cup brown sugar
    • 1/2 cup superfine sugar
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/2 cup vegetable oil
    • 1/4 cup plain yogurt
    • 2 eggs
    • 2 teaspoons vanilla extract
  1. Cream cheese frosting:
    • 8 ounces cream cheese, softened
    • 1/4 cup fresh ricotta
    • 1/3 cup powdered sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla bean paste

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Hi There!

I'm Shashi - the photographer, recipe developer, and head food monger on here

where you will find easy fusion recipes with a healthy(ish) spin. The inspiration for most of these fusion recipes comes from my early years in Sri Lanka and The UAE.
I'm so glad you stopped by and I hope you find a recipe or 2 that inspires you to add a spice-a-licious spin to the food on your plate.


Gluten-Free Vegan Carrot Cupcakes

These gluten-free vegan carrot cupcakes are from Erin McKenna.

When Erin McKenna opened her first bakery in Manhattan’s trendy Lower East Side in 2005, “it helped propel the gluten-free and vegan baking movement into a new stratosphere.” Erin then received the prestigious “Best Cupcake” Award in 2006 from New York Magazine. Since then, Erin and Babycakes have been featured in hundreds of the world’s biggest publications including the New York Times, O, The Oprah Magazine, Food & Wine, Harper’s Bazaar, Elle, Lucky, and InStyle. McKenna has also appeared on all of the top TV Shows such as Today, Good Morning America, Cooking Channel, Food Network, and Martha Stewart Television. In 2011, Veg News Magazine named BabyCakes as Best Vegan Bakery, and Company Of The Year! So, I couldn’t host a gluten free vegan celebration without including Erin and her incredible Gluten Free Vegan Carrot Muffins with Vanilla Frosting. Trust me, her allergy-friendly, whole foods creations are to die for!

After discovering she suffered from wheat, dairy, and sugar sensitivities, Erin spent years experimenting with gluten free flours, dairy free milks, and alternative sweeteners to perfect the recipes that we now enjoy. The success of her bakery with it’s quirky, hip, retro branding was so huge with a loyal and far-reaching clientele, that she published her first cookbook, Babycakes in 2009 sharing her trade secrets.

This gorgeous book really is a step-by-step lesson in gluten free vegan baking. Erin shares detailed information about the ingredients she uses such as: coconut flour, coconut oil, agave nectar, dry soy milk, and arrowroot. She also offers her recommendations on “must have” kitchen equipment as well as allergy-friendly substitution tips and tricks she has learnt along the way. I love how she encourages every baker to “replace any nervousness with courage” reminding readers that, “mistakes only make successes all the more delicious.” Amen! I love all of the entertaining anecdotes too.

But the recipes are the star of this book! Every page offers a wave of pleasure. Decadent Pumpkin-Spice Muffins meet Strawberry Shortcakes, and Jalapeno Cheddar Cornbread. The Banana Chocolate Chip Bread is a standout as are the Chocolate Chip Cookie Sandwiches. Her Brownies and Volcanos are also coveted. But I had to feature these Carrot Cake Cupcakes that are my favorite recipe in the book. Or maybe it’s just an excuse to celebrate Erin’s famous vanilla frosting!

I am not even a huge fan of frosting, but I have contemplated “death by BabyCakes frost shot” along with many others I am sure. This recipe produces a thick creamy frosting that is rich and versatile. You can top cakes, or use it as a whipped topping for other desserts. You can also leave at a room temperature for a delicious sauce that goes on everything! Or you can just do what hundreds of others do every week — cut the cake out altogether and squeeze a shot right into your gob! LOL!

You should also check out Erin’s second book, Babycakes Covers the Classics where there is an entire section devoted to her show-stopping Donuts which Mark Bittman has gushed, “Vegan or not, gluten-free or not, Erin McKenna’s donuts are the best I’ve had in twenty years, without exception.” High praise indeed. Erin also shares her incredible allergy-free spin on favorites such as Chocolate Chip Cookies, Sugar Cookies, Thin Mints, German Chocolate Cake, S’Mores, Whoopie Pies, Snickerdoodles, Pancakes and Waffles. All delivered with the original BabyCakes charm and humor.

If you are not inclined to bake and don’t live near any of the BabyCakes locations, you can order online and check out the blog. You can also buy pre-packaged cake and cookie mixes in their online store.


Carrot Cake Smoothie

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Do you have an opinion about baby carrots?

Up until a month ago, baby carrots were a staple in my fridge and I never thought twice about them. They have been my go-to healthy crunchy snack ever since college, and I regularly toss them in everything from soups to smoothies to my favorite fried rice. No peeling required. No fuss. No problem, right?!

Wrong. Pretty sure that a small, harmless little bag of baby carrots spawned the closest thing to a “fight” that Kathryne and I had as roommates during our month in Austin. She was aghast that I would buy baby carrots, much less enjoy eating them, and went off on her soapbox about how they are the watered-down, less-flavorful, lower-quality, mechanically-shaped counterpart to their full-sized namesakes. She can tend to be pretty opinionated about her vegetables, so I decided to just let it go. And then do the mature thing and, you know, continue chomping on my baby carrots around the house day after day. )

Sure enough, a week or so later I was sitting at the kitchen island baby-carrot-snacking away when Kathryne surreptitiously slid an organic, freshly-peeled, non-baby, whole carrot across the counter and said, “Try this.” I rolled my eyes and took a bite, ready to settle this food bloggers’ argument and prove my baby carrots’ worth once and for all. And…

…the bigger carrot was better.

Ugh. I mean, not by a landslide. It was still totally in the same family as my little babies, and didn’t taste any different. But the flavor was definitely stronger, the texture was crisper, and I felt like Bugs Bunny would have probably preferred it. Darn. Of course, I did not admit defeat immediately. But the next time we arrived home from Whole Foods and Kathryne saw that I also pulled a bunch of organic, whole carrots out of my grocery bag, I had to concede. She was right. (Which I’m pretty sure I will never live down.) )

No, she was gracious and happy to have converted me to the world of full-sized carrots. And I was happy that they have made my snacking — and a smoothie like this — all the tastier. So grab some (big) carrots, and let’s make one!

I actually made this smoothie a few times while we were in Austin, and then kept forgetting to share it on the blog. But then I remembered that today is Single Serving Saturday, and with Easter (and carrot cake season!) just around the corner, it seemed like the perfect time.

The inspiration behind the recipe was simple: try to make a healthy protein smoothie that satisfied my (never-ending) cravings for carrot cake! So I gathered up a few of the classic spices, chopped up lots of fresh carrots, froze a banana to thicken the smoothie, added in almond milk and natural sweeteners to keep things healthier (and vegetarian), and then blended it up to see what happened.

It took me a few tries to get the recipe quite right. But once I finally did, the results were delicious.

It’s everything I love about the spicy, fresh-carrot goodness of traditional carrot cake. But of course, made with fresh and healthy ingredients you can feel good about enjoying for breakfast, lunch, dinner, or even dessert. And it’s easy to personalize! If you’re a fan of nuts in your carrot cake, you can blend a few toasted walnuts into your smoothie, or use them as a topping. If you love coconut, you can also blend in some shredded coconut into the mix. If you like a super-sweet cake, you can add in more maple syrup to sweeten it.

And the best part for all of my fellow single friends out there? This recipe makes one simple single serving, so no worries about having to freeze and thaw leftovers. Just make a batch for yourself and enjoy every last sip.