Blender Carrot Cake

This fluffy and tender carrot cake is mixed in a blender and topped with a classic cream cheese frosting, piped with tiny carrots. A simple and delicious dessert to bake for Easter.

Easter weekend is usually a lot of cooking and baking. Carrot cake being the center of attraction this recipe doesn’t disappoint. You guys, it is such a simple recipe to whip up but very delicious to say the least. I have made a few Carrot cakes before and they are all just as good and we will not compare the recipes but this one uses a blender to puree the carrots and we make the cake batter in it as well.

There are a few important points to keep in mind when making this recipe, which we will go through in the blog. But in saying this we must accept the cake to frosting ratio. Not all carrot cake needs cream cheese frosting but most of the cakes NEED the cream cheese frosting. This is one of those recipes, hence I bake the cake in a quarter sheet pan top get a thinner cake so we get equal amounts of cake and frosting. Let us get to know the recipe now.

What is carrot cake?

Carrot cake is essentially an oil based cake batter with shredded carrots, walnuts and sometimes it may have crushed pineapple. Some carrot cakes are also make with butter and oil in the batter for a more flavorful cake once baked. Also, the cake can have coconut, cinnamon and cardamom in it for additional flavor.

How do you decorate & serve carrot cake?

Most often than not carrot cake is served with cream cheese frosting. However some recipes ask for a simple icing or glaze on the top. You could also serve carrot cake with a dusting of icing sugar and a scoop of vanilla ice cream. In saying this, the cake is delicious on its own as well and usually tastes better the next day.

Why do we make carrot cake for easter?

Carrots and rabbits are friends. Easter is time when the easter bunny comes out and hence carrot cake only seems appropriate to highlight the easter bunny. There is no rule that you HAVE to make this dessert at easter but it has become popular during the season.

What makes this blender carrot cake so delicious?

We don’t shredded the carrots here but actually blend them into a puree or really fine pieces. Once we add the wet ingredients into the carrots is becomes like a carrot smoothie (sound gross but indulge me). This makes the cake so tender and moist. I also like using only olive oil to make this cake. It adds moisture and makes the cake taste even better the next day. Hence even though this recipe is prepared in a blender the cake itself is very rewarding with a very tender, fluffy, carrot flavored, moist cake.

What ingredients do you need to make this Blender Carrot Cake?

To make the cake we need carrots (I have used Indian carrots which have a very deep orange color and delicious flavor, I had a few leftover carrots from my carrot salad which I used as we are going to puree them anyway), olive oil, eggs, brown and white sugar, flour, corn flour, baking powder, baking soda, lemon juice, salt, cinnamon powder. To make the frosting we need butter, cream cheese, icing sugar and a little vanilla. If you are piping on the tiny carrots then you will need an orange and green food coloring.

What substitutes can you use to make this Blender Carrot Cake?

Vegan –

I have used eggs to make this cake and to keep this cake plant based then you can use flax seed eggs instead.

Gluten free –

To make this cake gluten free you can use gluten free all purpose flour mix such as Bob’s red mill, alternatively almond flour also works with this recipe.

Add ons –

I have made this recipe adding 1/4 cup walnuts, 1/4 cup crushed pineapple or 1/4 freshly grated coconut as well. You can use any nuts you prefer or leave them out completely.

Olive oil –

You can use any oil you prefer, a regular vegetable oil also works well. If you like you can use melted butter or brown butter as well.

What equipment do you need to make this Blender Carrot Cake?

We need a blender or food processor to make this recipe. If you have a nutribullet you can mix all the wet ingredients until smooth, pour into a bowl, add the dry ingredients and mix but hand. You will need a rubber spatula, quarter sheet pan to bake the cake. To make the frosting I have used a mixing bowl and electric beater but honestly you just need a rubber spatula to make it as well. For piping the carrots we need two piping bags.

How to make this Blender Carrot Cake?

Preheat the oven to 180℃, brush a quarter sheet pan with oil and set aside. In a blender or food processor add the carrots and blend until coarse/really fine. Add the eggs, olive oil, sugars and blend again until smooth – take your time in this step we want a smooth texture. Add the flour, corn flour, baking powder, baking soda, salt, cinnamon and pulse them into the wet ingredients – do not over mix at this stage. Finish with lemon juice and stir with a rubber spatula. Pour into the prepared tin and bake for 15-17 minutes until done, a tooth pick inserted into the center should come out clean. Let it cool completely before frosting.

To make the frosting beat the butter until pale and light in color around 2-3 minutes. Add the cream cheese and stir together until combined. Add the icing sugar and start beating it slowly, gradually increasing the speed to avoid the sugar going everywhere. Once combined and smooth, remove 3 spoon fulls in a small bow and 2 spoon fulls in another small bowl. Color the larger portion with orange food coloring and the smaller portion with green food coloring. Hence you will have majority of white frosting, orange frosting and green frosting. Transfer the oranger and green frosting into piping bags and cut a little of the tip. Frost the cake with the white frosting first, smooth out the layer. Pipe on the carrots with the orange frosting and the carrot tops/leaves with the green frosting. Slice and serve.

Serving and storing this Blender Carrot Cake?

The frosting makes a little more than needed, I would suggest using most of it as white frosting for the cake. Serve this cake with tea for dessert, as a snack or even for easter Sunday brunch. You can store the cake in air tight containers int he fridge for 4-5 days. The frosting can get a crust on the top if stored longer. The cake is better the next day but once it is frosted you cannot store it longer than 5 days as the cream cheese frosting will not last.

Looking for more carrot cake recipes?

Now that we have covered how to make this Blender Carrot Cake, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.