Tag: carrot

6 Carrot Cake Recipes to Impress Your Friends

Who can resist a carrot cake with a coffee as afternoon snack? No one, because it’s a really delicious cake!

In this article, you will discover six carrot cake recipes to suit all tastes. From that more traditional recipe, reminiscent of the grandmother’s cake, to the one for those on a diet.

In addition, since the main ingredient is carrots, these recipes are full of vitamin C, beta-carotene and antioxidants!

1. The original carrot cake


  • 3 medium carrots scraped and chopped
  • 3 eggs
  • 1 cup oil
  • 2 cups brown sugar
  • 2 cups of wheat flour
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • Spread butter
  • Flour for sprinkling


Beat in the blender all the ingredients, adding the flour gradually.

Grease and floss a hole in the middle. Pour dough into shape. Bake in preheated medium oven for 40 minutes. Remove it and let it cool off.

You can, instead of using 1 cup of oil, use half of oil and half of water.

2. Carrot cake with milk


  • 3 medium carrots
  • 2 eggs
  • 2 cups brown sugar
  • 2 cups (tea) wheat flour
  • 1 cup fresh milk
  • 1 cup oil
  • 1 tablespoon baking powder
  • Spread butter


Beat the carrot, eggs, sugar, milk and oil in a blender, add the flour and baking powder

Pour the dough into the greased form and bake in a preheated oven at 180 °C (medium oven).

In this recipe, is also worth the same hint of the previous revenue. You can use half a cup of oil and half a milk.

3. Carrot cake with chocolate


  • 3 chopped carrots
  • 3 eggs
  • 1 cup soybean oil
  • 3 cups wheat flour
  • 2 cups brown sugar
  • 1 spoon of chemical baking powder

For the icing:

  • 1 spoon of butter
  • 1/2 cup milk
  • 5 tablespoons bitter powdered chocolate
  • 4 tablespoons brown sugar


Put the ingredients in the blender and gradually add the flour and finally the baking powder. Lightly bake in a preheated oven at 180 °C in a greased form. After baking the cake, cover it with the chocolate coating.

For the icing:

Mix all ingredients, bring to the boil and simmer until thick

Another tip is to use drops of bitter chocolate inside the batter before baking.

4. Gluten-free and lactose-free carrot cake


  • 3 medium carrots
  • ½ cup of vegetable oil
  • 3 eggs
  • 1 cup of demerara or brown sugar
  • 3 cups of corn starch tea
  • 1 cup of cassava flour
  • 1 tablespoon baking powder


Preheat oven to 180 °C. Beat the chopped carrots, oil, eggs and sugar in the blender until a homogeneous mixture is obtained. Pour into a bowl and add the cornstarch, cassava flour and baking powder. Mix everything vigorously until the dough incorporates. Arrange the dough in the baking dish and bake for 30/40 minutes until golden brown.

5. Carrot cake with coconut


  • 2 medium peeled carrots
  • 1 cup soybean oil
  • 4 eggs
  • 2 cups of sugar
  • 1 cup grated coconut
  • 2 cups of wheat flour
  • 1 tablespoon baking powder

For the icing:

  • 8 tablespoons of powdered chocolate
  • 3 tablespoons of water
  • 1 pack of cream


Beat the carrots, sugar, oil, coconut and eggs in the blender for about 5 minutes. Then place the mixture in a bowl and add the two cups of flour and baking powder until a homogeneous mass.

Grease a pan and bring the dough to bake. The oven must be preheated to a temperature of 200 degrees. The cake takes about 45 min to bake. Leave it to cool slightly and cover. Mix all ingredients in a pan and set over low heat until the cover is “full”. Then spread the icing on the baked cake.

6. Carrot cake with almonds


  • 300 grams of wheat flour
  • 100 grams of skinless almonds
  • 150 grams of brown sugar
  • 250 grams of carrot
  • 3 eggs
  • 100 ml vegetable oil
  • drops of vanilla
  • 1 tablespoon full of baking powder


Wash and finely grate the carrots, or, if you prefer to do it faster, chop them using a mixer. In the blender or mixer beat the almonds, grinding them until they turn into a flour.

To prevent the cake from becoming too liquid, grate the carrots by squeezing them before putting them in the dough: to remove excess water.

In a bowl beat the eggs with the sugar until you get a frothy cream.

Slowly add all the other ingredients. Starting with the carrots and the oil, then continue with the flour, the almond flour, the vanilla beating everything vigorously and finally add the sifted powdered baking powder.

Mix everything very well and dough the dough into a baking sheet about 8 inches thick with butter and floured.

Bake in a preheated oven at 180 °C for about 40 minutes.

Allow to cool before serving.

There’s no reason for you not to make any of these recipes for today’s snack. Choose the one that appealed to you best and enjoy all the benefits of the carrot and the pleasure that this cake provides!

About the Author: Mackenzie Brown

My name is Mackenzie and I hail from London, England. I am passionate about healthy food and exercise. I find myself at the gym 4 to 5 nights each week after work and on weekends when I am not busy volunteering at my local animal shelter. I love to travel, read, and listen to music. I am a huge fan of pop music.

5 Super Yummy Sweet Potato Recipes

The sweet potato is very healthy and tasty. Therefore, you can not fail to include it in your menu. There are several delicious recipes that you can use with sweet potatoes and this is exactly what we’re going to teach you today.

But first, let’s take a look at the benefits of this tuber for our health.

Benefits of Sweet Potatoes

Sweet potatoes are rich in vitamins C and B, zinc, iron, minerals, antioxidants, polyphenols and carotenes.

It helps reduce the rate of glycemia in cases of type 2 diabetes, protect the gastrointestinal tract, stimulate the immune system and protect against aging and cell destruction.

Let’s take advantage of all these benefits with the recipe suggestions we have chosen for you. They are easy, delicious and healthy!

1. Sweet potato cream


  • 1 clove garlic, minced, finely chopped or mashed
  • 500 g of carrot
  • 1 kg of sweet potatoes
  • Salt to taste
  • 30 g of olive oil
  • Parsley


Fry the garlic in a string of olive oil. Peel the vegetables, cut them and put them to cook. Add the salt and cook for about 20 minutes. Then mash everything with a mixer and add the olive oil and chopped parsley before serving.

2. Sweet potato puree


  • 1 kg of sweet potatoes
  • Milk (or soy drink, if you prefer)


Peel all the potatoes and cut them into slices. Take them to cook in a pan with little water over low heat or in the microwave until they are cooked. Beat the cooked sweet potato in the mixer, add the milk or the soy drink and stir well. Ready!

3. Baked sweet potato sticks


  • 1 kg of sweet potato
  • 2 tbsp. of olive oil
  • ¼ tbsp. of salt
  • 1 tbsp. of grated Parmesan cheese
  • 2 tbsp. chopped parsley
  • 1 clove garlic, minced without the middle part


Preheat the oven to 230 degrees. Wash and dry the sweet potatoes thoroughly. Without removing the peel, cut them into slices in length, about 1 cm wide. Then cut each slice into sticks.

Put the potatoes in a tray lined with a sheet of parchment paper and spread the olive oil and salt. Bake and roast for about 20 to 25 minutes and stirring until the potatoes do not stick. They should be soft and with brown tips.

In a large bowl, combine parmesan, parsley and garlic. Add the baked sweet potatoes and mix again. Serve right away.

4. Roasted sweet potato


  • 1 kg of sweet potato cut into 4cm cubes
  • Salt and pepper to taste
  • 4 tbsp. of olive oil
  • 1 tbsp. of butter
  • 1 tbsp. ginger powder


Preheat oven to 200 °C.

Cook the sweet potato cubes in salted water for about 7 minutes, until they start to soften. Drain well.

Then heat the oil and butter on a baking sheet for about 2 minutes until they begin to turn golden.

Remove the baking sheet from the heat, carefully add the sweet potato cubes and sprinkle them with the ginger powder, salt and pepper to taste.

Bake in the preheated oven for 45 to 60 minutes, turning the sweet potato cubes from time to time until they are golden brown.

5. Sweet potato gnocchi with arugula pesto


For the gnocchi:

  • 800g of sweet potatoes
  • 1 tbsp. of butter soup
  • 1 tbsp. of fine salt coffee
  • 1 tbsp. of ground nutmeg
  • Ground pepper to taste
  • 120g of corn flour and 1 tbsp. to sprinkle

For the pesto:

  • 100g arugula
  • 1 clove garlic
  • 20g almond kernels
  • 1 tbsp. of olive oil
  • 1 tbsp. of salt tea
  • 40g grated parmesan
  • 1 tbsp. of salt (to cook the gnocchi)


Begin by peeling the sweet potatoes, cut them into pieces and steam them until they are tender. Once cooked, crush them, add butter, salt, nutmeg, pepper and knead with a wooden spoon. Slowly, add the flour, continuing to knead until a homogeneous mass is obtained. Form a ball, cover with a cloth and let stand.

Meanwhile, make the arugula pesto. Place the arugula leaves in the blender or processor, add the garlic clove and the almond and crush. Add the olive oil and salt and grind again. Wrap the cheese, stir well and set aside.

Then remove walnut-sized dough pieces, place them on a countertop dusted with the flour and press each serving with the tip of a fork so that the marks are visible.

Bring to the fire a pan with enough water seasoned with salt. When it boils, add a quarter of the gnocchi and cook until they come to the surface. Remove with a slotted spoon and place them inside the serving bowl, along with a little pesto, wrapping everything delicately. When you have cooked and prepared all the gnocchi, serve immediately.

And with these recipes you will have sweet potatoes for the whole week, with much health and flavor for you!

About the Author: Mackenzie Brown

My name is Mackenzie and I hail from London, England. I am passionate about healthy food and exercise. I find myself at the gym 4 to 5 nights each week after work and on weekends when I am not busy volunteering at my local animal shelter. I love to travel, read, and listen to music. I am a huge fan of pop music.