Carrot Cake (Blender)

Heat over medium heat, stirring, until it forms a creamy syrup; pour it over the cake immediately, as soon as you take the syrup off the heat.

Ingredients

• 2 medium carrots, peeled and chopped
• 1/2 cup vegetable oil of your choice (I use sunflower oil)
• 2 cups sugar
• 3 eggs
• 2 1/2 cups plain flour
• 1/3 cup milk
• 1 tbsp baking powder for cakes

Instructions

1. Preheat the oven to 180C and prepare a medium cake tin greased with butter and flour (in my photo I made half the recipe, which is why my tin was small)
2. In the blender, add the carrots, eggs, oil, milk and sugar and blend until you have a smooth, homogeneous mixture.
3. Add the flour and blend again for just a few minutes, only enough to incorporate it.
4. Then add the baking powder and blend gently for a few seconds to incorporate it.
5. Bake for 30-35 minutes, or until a skewer comes out clean when inserted into the centre of the cake; usually, when you start to smell the cake’s aroma around the house, it is time to check!
6. Prepare the glaze and pour it over the cake whilst still hot, then wait for it to cool before serving.