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This moist, delicious, super easy carrot cake is made in the food processor. The best part? It takes 5 minutes, from start to the oven!
This moist, delicious, easy carrot cake wasn't exactly what I'd planned for today, but sometimes you just have to go with the flow.
There are times when the best-laid plans go to the dogs. I've been working on a delicious one-bowl, super easy cake that everyone's gone crazy over. After tweaking and testing 5 times, it was perfect. All I needed was pictures, so I got up early this morning to make the wonderful cake for a photo shoot. I could hardly wait to share it with you today. Despite being 24˚F here in the North Carolina mountains, I jumped out of bed, put the easy cake together and popped it in the oven. Halfway into the baking time, the lights went out. No power. No oven. No cake.
But as I sat shivering in the cold house (24˚F outside) and my cake sat half baked in the oven, I was reminded of another amazingly easy cake that's gotten buried in the Café archives. I decided to pull it out and make it myself (as soon as we have power again!). It's one of our favorite cakes ever and is so darn easy that it's almost ridiculous. I thought you might enjoy this Easy Carrot Cake as much as we do.
Cake in a food processor?
Yes! You might find it hard to believe but this easy carrot cake is made in the food processor. If you're like me, you'll be shocked at how quickly you can throw a cake together with this little kitchen workhorse and how delicious this recipe will turn out. The cake has a sweet, crisp crust and tender, moist crumb.
Although I've used my food processor for all kinds of kitchen tasks, I thought it would be fun to explore some new ways of putting it to work, so I started doing a little online research. I was quite intrigued with some of the recipes I found for making cakes in a food processor. Cake, really? I had a hard time believing a cake whirled up in just a few minutes would be as good as a traditional cake made with a stand mixer.
As I did a bit of research on food processor cakes, I came upon a somewhat strange recipe, simply called Consumer Reports Carrot Cake. The article explained that, quite a while back when Consumer Reports did a review on food processors, they included this cake recipe in the article. I probably would have passed right by it, except for a comment written by a reader: "'This is always the cake my six grandsons request for their birthdays".
Anytime I hear a proclamation like that, my curiosity is quite peaked, as I'm pretty certain it's going to be a great recipe! So I made it. And then made it again, and again, and again. And at least two more times. I made bundt cakes, layer cakes, cupcakes and loaf cakes, all with this same recipe.
It's so easy and, oh my goodness, so moist and delicious! If I have all of my ingredients out and measured (mise en place), I can honestly have this Easy Carrot Cake whipped up and ready for the oven in less than five minutes. Seriously! So pull out that food processor and see if you're not amazed when you take the first bite of this easy carrot cake!
Café Tips for making this Easy Carrot Cake
- This Easy Carrot Cake is wonderful on its own, or just with a sprinkle of powdered sugar, but I'm also including the recipe for a Buttermilk Glaze, which is stirred together and then reduced a bit in the microwave. After the cake has cooled slightly the glaze is brushed on, leaving a shiny, sweet layer of deliciousness as it dries.
- I love this Nordic Ware Bundt pan. I used to have trouble with my cakes sticking to the pan, but with this one, the cakes just slide out like a dream!
- That being said, I always use baking spray when making a bundt cake. Baking spray differs from cooking spray in that in addition to shortening, it also has some flour in it. This combination keeps baked goods from sticking. I spray the pan generously with baking spray then rub the spray into all the little grooves with a paper towel. Then I lightly spray the whole pan one more time with the baking spray.
- If your food processor is less than 12 cup capacity, I would make it up to step 3 (below) where the dry ingredients are added, then transfer to a bowl and stir in the flour by hand.
- This Easy Carrot Cake freezes well. Just let it cool completely, then freeze for one hour, unwrapped. Once it's frozen fairly solid you can wrap it tightly with foil or plastic wrap without smushing the cake. Unwrap and thaw before serving.
- If you're in the market for a food processor or need a gift for your favorite cook, this is a wonderful, super versatile food processor. I've had mine for about 6 months now and it's been a little workhorse in my kitchen. It's simple but really heavy-duty (like they used to make them) and has lots of power.
P.S. Another wonderful, easy cake you may not have seen is this French Grandmother's Lemon Yogurt Cake. It has a funny name and a wonderful history. You can put this one together in one bowl and have it on the table in less than an hour!
French Grandmother's Lemon Yogurt Cake
This Easy Carrot Cake with Buttermilk Glaze is believably easy (like only 5 minutes from start to oven!) and unbelievably moist and delicious!
- For the cake:
- 4 eggs
- 1 cup mild-flavored vegetable oil such as sunflower oil or canola oil
- 2 cups sugar
- 1 pound carrots, peeled and roughly chopped if large I like to use the baby carrots which are already peeled but any type of carrots is fine.
- ¾ cup pecans
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- For the buttermilk glaze:
- 2 tablespoons butter
- ¼ cup sugar
- ⅛ teaspoon baking soda
- 2 tablespoons buttermilk
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
-
Preheat the oven to 400˚F. Spray a 10-inch tube pan or Bundt pan* with baking spray.
-
Add the eggs, oil and sugar to the bowl of a food processor. Process for 1 minute until smooth.
-
Slowly add carrots and pecans through the tube. When they appear to be fully grated, remove the lid and add flour, coconut, baking powder, baking soda, salt and cinnamon, cloves and giner. Replace lid and pulse four times, just until dry ingredients are mixed. It's okay if there is a little flour still on the surface and at the edges. Just mix a little by hand until flour disappears.
-
Pour batter into the prepared pan/s and place in oven. Immediately reduce temperature to 375˚F. Bake until cake is firm when lightly touched in the center and a toothpick inserted in the cake comes out clean, a total of 45-50 minutes.
-
Cool in pan for 15 minutes then invert onto cooling rack. Brush with glaze and allow to cool completely before moving or cutting.
-
Make glaze after the cake is finished baking. Place all ingredients in a large (be sure it's large, as the mixture will bubble up) microwave-safe bowl. Cook for 1 minute on high, then stir well. Return to microwave and cook another 2-4 minutes until glaze is beginning to thicken. Check frequently after two minutes as each microwave is different. Brush hot glaze on the cake with a pastry brush. Try to cover all of the surfaces of the cake. Allow the cake to cool completely.
Adapted by Chris Scheuer from Consumer Reports/The Times-Picayune
Charlotte Moore says
YUM!! Never tried a cake or anything really in a food processor. Except of course slaw. HA!! I have always wanted to try pie crust but mine is old and doesn't have a dough cycle.
Chris Scheuer says
I think you'll love it Charlotte! And if your food processor isn't a large one, just half the recipe as the reader below suggested.
Peggy says
Could I halve this recipe for a small bundt pan?
Chris Scheuer says
Great idea Peggy, you definitely could do that!
Benita says
Hi Chris,
Could I please confirm that the temperatures of preheating at 400 F and then 375 F are correct? They seem quite high for baking a cake and I was concerned that the outside would burn before the inside is cooked. My only bundt pan is a Lodge cast iron one, which has a tendency for dark crusts - should I lower the temperature to bake this cake? Thanks for the great idea of using bagged baby carrots!
Chris Scheuer says
Hi Benita, yes that is correct. But since your pan has a tendency toward dark crusts, I would start at 375 (for the heat boost to get things going) then reduce to 350 for the remainder of the baking time. Enjoy!
Terrie says
I know your giveaway is long over but I had to comment on how adorable your granddaughter is. The photos are amazing. Thanks for the recipe. I have a great carrot cake recipe but I might have to try that food processor one. I do love my KA mixer and have so many of the attachments (which I also love). I may have to try out the food processor once I get my new kitchen. 🙂
Chris Scheuer says
Thanks so much Terrie! You are very kind. Do try this recipe, it's pretty amazing and so... EASY!
Renee says
Yikes!!!! I cringed at your precious little one so close to this appliance....it's so dangerous! Hope you unplugged it between steps...they can't be trusted to be so close! I even unplug mine when it's just me.... I hope you do, too....:)
Chris Scheuer says
Thanks for your concern Renee. Scott and I are always within inches of her during the shoot and she is a very good listener; follows instructions to a T! We don't let her get close, unless it's off or running slow.
Coleen says
Who won? Did I miss that post?
Chris Scheuer says
Hi Colleen, here is the post where it was announced: http://thecafesucrefarine.com/2015/04/asparagus-with-lemon-parsley-panko/
Sandy says
This is a very easy recipe! Thank you very much for sharing. My carrot cakes always tended to be dry and/or uncooked. I'm so thrilled to try this out, I'm going to buy a bunch of colored carrots at the Farmers Market right today and bake this cake. Until now I try to get better and better in bread baking since I could not find (and still can't where we actually live) the German/French style bread I was used to. Again thank you for sharing such an easy - peasy (as you tend to say here) recipe!. Wish you all of the best! Sandy
Mary says
Following you on face book. Making carrot cake for Easter with your recipe, but will be doing the grating and mixing by hand.
Theresa says
Not sure what I would make with the food processor. I am sure if I win, I will find something. 🙂
Jenny says
The first thing I would make would be vegetable fritters which require way too much grating for one person to handle but a good food processor could do it with ease!
Jenna B says
I think the first thing I would make is any kind of dessert!
Peggy Johnson says
The first thing I would make would be a cheesecake
Sophia @ NYfoodgasm says
Damn Chris this looks moist! LOVE IT!
Natalie J Vandenberghe says
I would use it to make a nut flour.
Cheryl L. says
I'm inspired to try your beautiful carrot cake! It looks yummy. Your granddaughter is adorable, and such a good helper.
Amy Miller says
Coleslaw!
Mary McCormick says
What fun! The first thing I'd make is that carrot cake. I love carrot cake but I've alwas read that you can't shred the carrots in the food processor for the average carrot cake recipe. I love what you've hoswn us here and I hcan hardly wait to try it!!
The second thing I'd make is pimento cheese!!
Cheryl says
This cake looks absolutely lovely.....would love to try and make it.
Thank you for your beautiful blog.
Mary R says
I would love to make a triple layer chocolate zucchini cake for my husband. It's his favorite!
PJ says
The first thing I would make is a beautiful carrot cake, hopefully as nice as yours.. We must have carrot cake for Easter and any other day! Delicious.
sharon says
I'd make your carrot cake and pie crust. All of your recipes are wonderful, thanks!
Val S says
Carrot cake is one of my favorite. Thanks for the giveaway. I already follow you on pinterest.
Christina Musser says
GReat birthday cake for an adorable little girl!
Trying to decide what I'd make - the first thing that came to my mind is my grandmother's German Carrot cake with hazelnuts and choclate ganach. Then again, I'd like to make almond flour....to try some gluten free recipes.
Robin says
I have had my KitchenAid Mixer for years and it is wonderful! I expect the food processor would be great!
Pauly Heller says
I don't know why, but the first thought that jumps into my mind is chopped liver. Or maybe pesto? Yes! Definitely the pesto!