Healthy Meal Prep
Quick Blender Carrot Cake Recipe

Quick Blender Carrot Cake


This Brazilian cake is quick and easy to make - just throw all the ingredients in the blender, mix, and bake! For an extra treat, serve with warm chocolate syrup.


  • 2 carrots, chopped
  • 2 cups white sugar
  • 1 cup rapeseed oil
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
  2. Combine carrots, sugar, oil and eggs in a blender; blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

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Nutritional Information

Quick Blender Carrot Cake

Servings Per Recipe: 10
Calories: 518.1
% Daily Value *
protein: 13 %
carbohydrates: 23 %
exchange other carbs:
dietary fiber: 5 %
fat: 37 %
saturated fat: 21 %
cholesterol: 25 %
vitamin a iu: 43 %
niacin equivalents: 29 %
vitamin b6: 4 %
vitamin c: 1 %
folate: 20 %
calcium: 8 %
iron: 13 %
magnesium: 4 %
potassium: 3 %
sodium: 6 %
thiamin: 32 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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