About this recipe:How easy is this carrot cake? No grating - everything's mixed in a blender or food processor till smooth. You don't have to use the icing, but try it - it's gorgeous!
250ml vegetable oil
400g caster sugar
4 large eggs
3 medium carrots, peeled and sliced
300g plain flour
1 tablespoon baking powder
1 tablespoon butter
2 tablespoons honey
100g cooking chocolate
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and flour a medium size cake tin (20x30cm).
In a blender or food processor combine the oil, sugar, eggs and carrots. Blend until smooth.
Pour carrot mixture into a bowl and sift in the flour and baking powder. Mix well with a wooden spoon. Pour the cake mixture into the prepared cake tin.
Bake in the preheated oven for 40 minutes. Let cool, remove from tin and ice.
Bring all ingredients to the boil over medium heat, stirring constantly. Lower the heat and cook for for another 5 minutes, until the mixture thickens. Allow the icing to cool slightly, then pour over the cooled cake.
Instead of a 20x30cm or 9x13 in rectangular cake tin, you can divide the cake mixture between two 23cm (9 in) cake tins. Adjust baking time accordingly. Then use the chocolate icing to sandwich the cake!
I chose this recipe because I hate grating carrots plus I was time pressured it turned our beautifully. I only tweaked the recipe because I used cream cheese frosting no one complained it was too sweet excellent help for me it was for a community tea many thanks to Nina - 13 Sep 2014
Very easy to make and a nice, light carrot cake which makes a change from the usual recipes. The icing/topping was a little bitter with dark chocolate so I'm going to try a sweeter, milk chocolate next time - it was amazing warm with ice cream though! Son-in-law managed three slices of it in an afternoon so not all bad :-) - 14 Jun 2014