All posts tagged Blender

This Brazilian popular cake is soft and moist, and with a really lovely light orange color. It’s a really unique flavor, but not weird at all. It’s just sweet, soft and delicious.

What I love about this Brazilian carrot cake, and as well as this Chocolate Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up. And no need to cook the carrots.

Brazilian carrot cake is very different from the Canadian/American version. There are no carrot chunks in it, it is orange, no cream cheese frosting, this sunny puff of a cake is instead hugged with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), instead of creamy tang. It’s a comforting, not-too-sweet any-day cake, and is perfect to serve with coffee or tea.

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5 from 1 vote

Brazilian Carrot Cake Fast2eat Recipe

It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Servings: 16 people
Calories: 228kcal

Ingredients

  • 1/2 cup Oil
  • 2 cups All purpose flour all-purpose flour
  • 3 Egg
  • 300 g Carrot (about 3 large carrots) peeled and sliced into small chunks
  • 2 cups Sugar (white)
  • 1 tsp Vanilla extract (optional)
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, oil, Vanilla Extractand carrot until smooth.
  • Add flour and sugar to combine until the batter gets nice and smooth.
  • I like to just take a Silicone Spatula and roughly hand mix the flour first and then give it a few pulses so it gets fully incorporated. If you prefer, don’t use the blender for the whole cake, just for the wet ingredients (Oil, Eggs, Carrots and Vanilla) and then just, add flour and sugar, to a Large Mixing Bowl. Stir with a Whisk to combine. Then add the mixed liquid through flour mixture and whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.
  • Remove from the oven and if using a Fluted Tube/Bundt Pan, let cool to just barely warm before inverting.
  • Transfer to a Cake Serving Platter.
  • Finish it with the this Chocolate icing Fast2eat Recipe and garnish as desired.

Notes

You can use this recipe to make carrot cupcakes. Just reduce the baking time.
Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or this Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Cholesterol: 36mg | Sodium: 121mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3250IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 0.7mg

Chocolate Cake Fast2eat Recipe
This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Check out this recipe

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe

Natural “Red Velvet” Beet Cake Fast2eat
This incredible beet cake will make your day more colourful!
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This Brazilian classic pie is often a lifesaver on busy days and within 10 minutes you can have it in the oven!

This recipe was adapted from the one my friend Fabiola Bedin has sent to me. The batter for this pie is made in the blender and all you need to do is pour it over the pie filling and pop it in the oven. It is really that simple!

You can eat it for lunch, dinner, or snack.

I also like it because you can pretty much use whatever you want as a filling. For this one I used cheese, sausage, sweet corn, pea, parsley, green onions and olives. It’s also delicious with this Shredded Chicken with Béchamel (white) Sauce Fast2eat

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5 from 1 vote

Brazilian Blender Pie Fast2eat Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 8 people
Calories: 297kcal

Ingredients

  • 3 Egg
  • 1/2 cup Oil
  • 2 cups Milk
  • 2 tbsp Parmesan cheese (optional)
  • 1 tsp Salt
  • Black pepper (optional)
  • 2 cups All purpose flour
  • 2 tsp Baking powder

Instructions

  • Mix in a Blender the Eggs, Oil, Milk, Grated Parmesan Cheese, salt and Black pepper until smooth.
  • Then add All purpose Flour blend until well combined. Stop the blender and clean its sides with a Silicone Spatula a couple of times during the process if need.
  • Add the Baking Powder and slowly mix it.
  • Note that it is a thick batter, so if you prefer not to use a blender you can simply mix all ingredients in a Mixing Bowl with a Whisk.
  • With a Cooking Spray grease and flour a Oven Pan to prevent sticking.
  • Toss a little more than half of the Batter in the pan. Make sure the batter covers the bottom.
  • Fill with your favourite filling options. Make sure that all ingredients are cooked and seasoned and that there is non to very little water or liquid.
  • Then Pour the remaining batter on top of the filling spreading gently with an offset spatula to enclose all the filling.
  • Bake in the medium preheated oven (190º C/375º F) for about 30-45 min or until golden brown on top.

Notes

It is simple, super easy, Fast and delicious to make, the basis for this pie is a batter that is very similar to a cake mix, but savory.
No matter what filling you choose, I do think cheese is pretty much mandatory.
Be creative! Use leftovers, use different vegetables, cheese, meat, any combination and enjoy it!
Some suggestions are: Canned or fresh tuna, salmon or sardines, ham (smoked or regular), grilled shrimp, crab meat, bacon, sausage, pepperoni, ground meat or diced chicken, any cheese (just make sure to pair with a mild meltable cheese like mozzarella for the best texture) such as Monterey, Jack, mozzarella, cheddar, fontina or gruyère, feta, goat cheese, blue cheese and or Brie, broccoli, sauté spinach, Marinated artichoke hearts, escarole, leeks, kale, onions, caramelized onions, sautéed mushrooms, diced or cherry tomatoes, shredded carrots, butternut squash, asparagus, or any vegetables (roasted and/or raw), dried cranberries, raisins, pecans, walnuts, peanuts, Dijon mustard, garlic, nutmeg, herbs (parsley, scallions , green onions, basil, oregano, thyme, rosemary, among others).
If you are vegetarian you can easily use any favourite vegetable and leave it out of any meat.
The only thing that needs to be measured accurately for this recipe is the batter; the rest is completely up to you. No need to measure anything, just cover the extension of the baking dish with a hearty amount of filling.
It can be prepared a couple of days in advance, to re-heat use a low oven, microwave is not recommended.

Nutrition

Calories: 297kcal | Carbohydrates: 25g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 500mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Calcium: 130mg | Iron: 1.4mg
Shredded Chicken with Béchamel (white) Sauce Fast2eat
Check out this recipe
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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