300gCarrot - (about 3 large carrots) peeled and sliced into small chunks
2cupsSugar - (white)
1tspVanilla extract - (optional)
Using a Blender Beat the eggs, oil, Vanilla Extract and 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.
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 a Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.