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Easy Blender Carrot Cake Recipe

Easy Blender Carrot Cake Recipe

Indulge in this vibrant, moist, and naturally sweet treat that redefines plant-based baking. This Easy Blender Carrot Cake Recipe delivers a perfect crumb and rich spice notes with minimal cleanup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 large organic carrots, scrubbed
  • 1/2 cup plant-based oil (avocado or melted coconut)
  • 2 tablespoons ground flaxseeds + 6 tablespoons water (flax eggs)
  • 3/4 cup coconut sugar
  • 1 1/2 cups gluten-free flour blend
  • 1 teaspoon cinnamo
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 cup walnuts, chopped
  • optional: 1/2 cup raisins

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease your cake pan.
  2. Mix the ground flaxseeds and water in a small cup and let sit for about 5 minutes.
  3. In your blender, combine the chopped carrots, oil, flax eggs, vanilla extract, and coconut sugar. Blend until finely grated.
  4. In a large mixing bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  5. Pour the blender mixture into the dry ingredients and fold until no flour streaks remain.
  6. If using, fold in walnuts and raisins.
  7. Pour the batter into the prepared pan and bake for 35-40 minutes.
  8. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Ensure not to over-blend the carrots for the best texture. Use fresh leavening agents for the best rise.