Blender Carrot Cake with Almond Flour and Exotic Spices: A Healthy Delight with a Luxurious White Chocolate Frosting

Blender Carrot Cake with Almond Flour and Exotic Spices: A Healthy Delight with a Luxurious White Chocolate Frosting

Discover a new twist on classic carrot cake with this blender carrot cake recipe, which simplifies the traditional preparation method using a blender. This cake combines the natural sweetness of carrots and unrefined brown sugar with the rich, nutty texture of finely ground almonds. Enhanced with a blend of warm spices and a hint of hazelnut or vanilla essence, each slice promises a moist texture and deep flavor profile. replaces the word nice with emptypped with creamy white chocolate frosting, this cake is as visually appealing as it is delicious.


Why you'll love it: This blender carrot cake is perfect for those who value convenience without sacrificing taste. Using almond milk and coconut oil offers a healthier fat choice, while almond flour offers a gluten-free alternative to flour, making it suitable for people with dietary restrictions . The addition of raisins and chopped nuts introduces a delicious contrast of textures, ensuring a satisfying bite every time.

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Perfect occasion: This carrot cake is ideal for sophisticated brunches, afternoon tea sessions or as a celebratory dessert on special occasions like birthdays. It's also a great choice for health-focused meetings, as it caters to gluten-sensitive and health-conscious guests.

Decorating Tips: For a stunning presentation:

  • Pour the white chocolate frosting over the cake decoratively once the cake has cooled.
  • Sprinkle some lightly toasted chopped almonds over the icing for added crunch.
  • Garnish with a light pinch of cinnamon or a few edible flowers for a touch of elegance and color.


  • 2 eggs
  • 2 medium raw carrots
  • 5 tablespoons of coconut oil
  • 100 ml almond milk (or regular milk)
  • 100 grams of unrefined brown sugar
  • 1 and 1/2 cup finely ground almonds
  • 2 tablespoons of baking powder
  • 2 teaspoons of cinnamon
  • A pinch of hazelnut or vanilla essence
  • A pinch of sweet spices (ginger, cinnamon, cloves…)
  • A handful of raisins and chopped nuts
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  • 3 tablespoons of cream cheese
  • 60 grams of sugar-free white chocolate, melted


  1. In a blender, add chopped carrots, eggs, sugar, coconut oil, essence and almond milk. Blend until smooth for about 3 to 4 minutes.
  2. Transfer the mixture to a bowl and stir in the almond meal, baking powder, cinnamon and spices.
  3. Add the raisins and chopped nuts.
  4. Pour the dough into a buttered 15×7 cm baking mold.
  5. Cook in an air fryer set to “Dessert” mode at 160 degrees Celsius for 25 minutes, or bake at 180 degrees Celsius for 35 to 40 minutes.
  6. Once cooled, garnish with white chocolate frosting.
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Enjoy this beautifully blended carrot cake, where convenience meets luxury and every slice is a delight!

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