You don’t even need a mixer for this Carrot Cake! This moist carrot cake calls for simple ingredients and a cream cheese frosting with NO butter! A basic carrot cake recipe is done in a blender that is so versatile!
This recipe was shared by a friend, who showed hospitality toward our family during our PA visit. She has had this carrot recipe since they came from Ukraine and isn’t even sure if there was any cinnamon back there, thus the recipe calls for no spices. Now if you’re aiming for a more American-style carrot cake, just try grating half of the carrots for texture and by all means add spices like cinnamon or all-spice. It’s quite impressive that though this recipe didn’t call for any applesauce or oil in the batter, the cake layers came out pretty moist! This cake is a MUST-TRY if you want a carrot cake made easy!
INGREDIENTS for Carrot Cake:
- 2 cups carrots, (4 carrots) peeled and cut into chunks
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 heaping tsp baking soda dissolved in 1 TBSP of vinegar
- 1 TBSP cocoa
DIRECTIONS to make Carrot Cake:
1. Using a blender, puree the sugar and carrots. Add in the eggs and baking soda mixture and blend well. Then blend in the flour.
2. Grease two 7×11-inch pans with cooking spray and line bottoms with parchment paper. Pour half the batter into one pan and stir in 1 TBSP of cocoa into the remaining half batter. Pour out into the other pan and bake cakes in a preheated 350° oven for 20 minutes or until done. Cool.
3. Cut only the chocolate layer in half lengthwise. Pile up the layers and trim off the edges and the top of the light cake layer. Crumble up trimmings and set aside.
4. TO MAKE FROSTING: Beat cool whip, sugar, and vanilla for 1 minute. Mix in softened cream and mix well.
5. Invert a chocolate layer onto the bottom of a serving plate and spread some frosting over the top. Top with the light layer and repeat frosting and layering ending with a chocolate cake layer on top. Frost the sides and top, reserving some cream for piping the edges. Push the reserved crumbs into the sides of the cake and pipe out the remaining cream around the top edges of the cake. Garnish cake border with some shredded carrots and refrigerate before serving.
Carrot Cake (Easy Blender Recipe)
Ingredients
- 2 cups carrots (4 carrots) peeled and cut into chunks
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 heaping tsp baking soda dissolved in 1 TBSP of vinegar
- 1 TBSP cocoa
- FROSTING:
- 1 8oz pkg cream cheese, softened
- 1 1/2 8oz containers Cool Whip, thawed
- 1/4 cup sugar
- 1/2 tsp vanilla
Instructions
- Using a blender, puree the sugar and carrots. Add in the eggs and baking soda mixture and blend well. Then blend in the flour.
- Grease two 7x11-inch pans with cooking spray and line bottoms with parchment paper. Pour have the batter into one pan and stir in 1 TBSP of cocoa into the remaining half batter. Pour out into the other pan and bake cakes in a preheated 350° oven for 20 minutes or until done. Cool.
- Cut only the chocolate layer in half lengthwise. Pile up the layers and trim off the edges and the top of the light cake layer. Crumble up trimmings and set aside.
- TO MAKE FROSTING: Beat cool whip, sugar and vanilla for 1 minute. Mix in softened cream and mix well.
- Invert a chocolate layer onto the bottom of a serving plate and spread some frosting over the top. Top with the light layer and repeat frosting and layering ending with a chocolate cake layer on top. Frost the sides and top, reserving some cream for piping the edges. Push the reserved crumbs into the sides of the cake and pipe out remaining cream around the top edges of the cake. Garnish cake border with some shredded carrots and refrigerate before serving.
- NOTE: Can use whipped heavy cream for the cool whip and 1 tsp of cinnamon or 1/2 tsp of all-spice for the batter to add some spice.
