Carrot Cake
by
Fernanda Ribeiro
This is a simple and delicious recipe, perfect for sharing with friends, family, and children for an afternoon snack. It pairs wonderfully with a cup of coffee or tea, bringing everyone together around the table!
- Level
Basic
- Cooking
1h
- Overral
1h+
- Ready
Peeled Carrot
280gAll-Purpose Flour
200gSugar
240gEgg
3Vegetable Oil
130gBaking Powder
10g
Equipment
Kitchen Scale
Loaf Pan
Peeled Carrot
280gAll-Purpose Flour
200gSugar
240gEgg
3Vegetable Oil
130gBaking Powder
10g
Equipment
Kitchen Scale
Loaf Pan
Carrot Cake
Fernanda Ribeiro
Preheat the oven to 180°C
Roughly cut 280g of peeled carrot
Place 3 eggs and 130g of vegetable oil in a blender
Add the cut carrot and 240g of sugar
Blend on high speed for 3m until smooth
Add 200g of all-purpose flour and blend on low speed to incorporate
Add 10g of baking powder and blend on low speed to incorporate
Transfer the batter to a silicon or greased and floured loaf pan
Bake the cake for 45m until golden brown
Let the cake cool down and unmold
Slice. The carrot cake is ready
Serve with some cream or jam and enjoy!