Hello everyone! Welcome to our food blog, your favorite place to find delicious recipes. Here you will find desserts, snacks, breakfast, appetizers, fresh salads. Let’s get started!
Meal Prep: Carrot Cake
Learn how to prepare for breakfast or afternoon snack step-by-step recipes inspired by top online culinary schools. Whether you’re an aspiring chef or just love gourmet cooking at home, these professional recipe ideas are perfect for busy days and high-quality meals.
Recipe ingredients:
Cake Ingredients:
- 3 cups chopped raw carrots (about 360 g | 12.7 oz)
- 3 eggs (about 150 g | 5.3 oz)
- 1 cup whole milk (240 ml | 8.1 fl oz)
- 1 cup vegetable oil (210 ml | 7.1 fl oz)
- 2 cups sugar (400 g | 14 oz)
- A pinch of salt
- 3 cups all-purpose flour/wheat flour (360 g | 12.7 oz)
- 1 tablespoon baking powder (12 g | 0.42 oz)
Chocolate Topping Ingredients:
- 2 ½ tablespoons margarine or butter (50 g | 1.76 oz)
- ½ cup milk (120 ml | 4 fl oz)
- 1 ½ cups sugar (300 g | 10.5 oz)
- 1 ½ cups chocolate drink mix or sweetened cocoa powder (150 g | 5.3 oz)
How to Make the Cake:
Preheat your oven to 180°C (350°F) for about 10 to 15 minutes. In a blender, combine the chopped carrots, eggs, milk, and oil. Blend until smooth and creamy.
Add the sugar and blend again until fully combined.
Pour the mixture into a large mixing bowl, add a pinch of salt, and gradually fold in the flour using a spatula or spoon.
Once the batter is smooth, gently fold in the baking powder.
Pour the batter into a greased and floured rectangular baking pan (approx. 30 x 40 cm | 12 x 16 in).
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
How to Make the Chocolate Topping:
In a saucepan, combine the margarine (or butter), milk, sugar, and chocolate drink mix.
Heat over medium, stirring constantly until it begins to boil.
Once it starts boiling, continue stirring for 3 more minutes, then remove from heat.
Pour the hot topping over the cake while it’s still warm and spread evenly with a spatula.
Let it cool before serving.
