Carrot cake with blender, decorated for Easter, opened

On the outside a decorated Easter cake, on the inside a soft and fluffy blended carrot cake

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 01:40 + time to cool the ganache

Intermission: 00:40

TOOLS

1 cutting board(s), 1 strainer(s), 1 bowl(s), 1 non-metallic bowl(s), 1 spatula(s), 1 wire whisk, 2 same size pan(s) – ( 1 optional), 1 pan(s) (optional)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients GANACHE 70%

– 175 g of chocolate

– 75 ml fresh cream (or canned cream)

Ingredients MOIST CARROT CAKE AND GRANDMOTHER’S LUFFY

– 3 medium-sized carrots, peeled and cut into slices

– 1 cup(s) sunflower seed oil + a little for greasing the mold(s) (or oil)

– 4 units of eggs

– 2 cups of wheat flour + a little for dusting the molds

– 2 cups sugar (or demerara sugar)

– 1 and 1/2 tablespoons of chemical yeast

Ingredients TO DECORATE:

– white and milk chocolate eggs to taste

– 8 kat units of the chocolate kit

– chocolate flakes to taste, to cover the surface (or chocolate granules)

– chocolate bunnies of your choice

– decorated biscuit 7 cm high (vertical format)

PREPARATION:

1. Prepare the ingredients and utensils for the carrot cake. The 4-egg cake can be prepared in a 20cm pan(s).
2. Grease the pan(s) with oil and dust with flour – the ideal is to bake the cake in 2 equal pans, dividing the dough, but you can also prepare it in a single pan and then divide it in half.
3. Prepare the ganache, as it must freeze (see preparation).
4. Wash and peel the carrots and cut them into medium slices for the cake.
5. Sift the wheat flour into a bowl.
6. Preheat the oven to 180°C.

PREPARATION:

Ganache (do this step in the pre-preparation):

A) For the ganache with fresh cream:

1. Chop the chocolate into small pieces (if using bars).
2. Heat the fresh cream in a pan over low heat, without boiling.
3. Add the chopped chocolate or callettes, add the butter (optional) and stir to melt and incorporate.
4. Transfer to a bowl.
5. Mix well, with a wire whisk, to make it homogeneous.
6. Follow the preparation below (freeze).

B) For the ganache with canned cream:

1. Melt the chocolate in a double boiler or in a non-metallic bowl in the microwave, every 30 seconds.
2. When it melts, remove it from the bain-marie and mix well.
3. Add butter (optional).
4. Add canned cream.
5. Form a homogeneous mixture, mixing well with a whisk.
6. Follow the preparation below (freeze).

Ganache – Freeze (do this step in the pre-preparation):

1. Cover the ganache with cling film.
2. Let it cool slightly and place in the refrigerator for at least 2 hours or until it has firmed up, without becoming hard (it should be creamy).
3. Return to pre-preparation (point 4)

Easter carrot cake – preparation of the dough:

1. Place the sliced ​​carrot, eggs and oil in the blender and blend until you obtain a smooth mass.
2. Add the sugar and continue beating to combine.
3. If your blender is powerful, add the wheat flour, little by little, and blend on low speed. Otherwise, put the contents of the blender in a bowl and mix the flour with a spatula.
4. Finally add the yeast and mix to combine well.

Easter carrot cake – COOKING:

1. Transfer the dough into the greased and floured pan(s): ideally divide the dough into 2 pans so it won’t be necessary to cut the cake later.
2. Bake in a preheated oven at 180ºC for approximately 40 minutes, the time may vary depending on the height of the cake in the pan(es) and the quantity being prepared.
3. After this time, test with a toothpick, insert it into the center of the cake and if it comes out clean, it is ready.
4. Remove from the oven, shake the pan slightly to see if the cake loosens and leave to cool.

Easter Carrot Cake – Filling and Covering:

1. Turn the cake out onto a platter for assembly, preferably on a cardboard base or use the bottom of a folding tin – if you have prepared the cake in a single tin, cut it in half lengthwise.
2. Check the ganache: it should be more compact, but still creamy, to the point of “mousse”.
3. Place the ganache in a piping bag or plastic bag with the tip cut off (optional) or use a spatula.
4. On the first half of the cake, apply a layer of ganache, covering the entire surface.
5. Place second cake/half on top.
6. Cover the top and sides with the remaining ganache.

Easter cake – Decoration (do it on the day of service):

1. Arrange the Kit Kat chocolates on the sides of the cake and top them with the “carrot” biscuit (optional).
2. Then just distribute the chocolate flakes and eggs on top of the cake.
3. Arrange the bunnies and the other eggs in the center.
4. Tie with a satin ribbon.

FINALIZATION AND ASSEMBLY:

1. Transfer the cake to a serving plate.
2. To introduce Easter carrot cake complete and fully decorated.
3. Cut it into slices and distribute it on plates.
4. If you don’t consume it all on the same day, keep it in the refrigerator and remove it a little early so that the ganache becomes creamy.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, click here.

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