Blender Carrot Cake (baked in a Portable Convection Oven)

Name: Blender Carrot Cake (baked in a Portable Convection Oven)
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 cups cake flour (leveled); 2 tsp baking powder; 2 large or 3 medium fresh carrots; 3/4 cup vegetable oil; 3 large eggs; 1/2 cup sugar; 1 tsp vanilla extract; Powdered sugar for dusting

Bianca Mwale @bianca_eatsy

Zomba, Malawi

My oven has not been working since early this week and I thought I’d try baking in my Sunbeam portable convection oven. With bits and pieces of what I knew about convection ovens I baked this cake by first preheating the oven at a slightly higher temperature (20 degree Celsius high) than what I’d knowing use on my conventional oven. Then I lowered the temperature down to normal (180C) once the cake batter was transferred into the oven to bake. It also helps to take the cake out 5 or 10 minutes earlier than you would as convection ovens generally bake faster and leaving your cake in there too long will dry it up.

I must say that I loved the results and will definitely be trying out more cake recipes in my portable convection oven soon.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I must say that I loved the results and will definitely be trying out more cake recipes in my portable convection oven soon.

Saved

Ingredients

30 minutes

6 servings

2 cupscake flour (leveled)
2 tspbaking powder
2large or 3 medium fresh carrots
3/4 cupvegetable oil
3large eggs
1/2 cupsugar
1 tspvanilla extract
Powdered sugar for dusting

Saved

Steps

30 minutes

1

Preheat portable convection oven to 200C for 20 minutes. Line with parchment a baking tin that fits into your oven. I used a 9” round tin
2

Gather ingredients. Into your high speed blender, blitz to a smooth consistency the carrots, vegetable oil, sugar and eggs
3

Pour blended mixture into a mixing bowl. Sift together the flour and baking powder then in two additions sift it into the wet carrot mixture
4

Using a manual whisk, gradually mix in the flour only until combined. Do not over-mix. Pour mixture into prepared pan as evenly as possible
5

Open preheated oven and using the package tongs, put in the low rack and use the same tongs to lower in the pan with the cake batter. Do work with speed to prevent losing most of the heat. Close oven lid and lower the heat to 180C. Set timer at 30 minutes and keep a watchful eye on your cake
6

Once the timer goes off, your oven also goes off. Check that the cake is ready by piercing with a skewer. Set hot lid over a thick kitchen towel to prevent any damage to your countertop. Leave cake to cool for a few minutes before taking it off the pan
7

Dust slightly cooled cake with powdered sugar
8

Enjoy with a hot beverage or milk! 🤤