Creamy Carrot Cake with Corn Flakes
A wonderfully moist and creamy carrot cake with a unique twist — rehydrated corn flakes give it an irresistibly tender, melt-in-your-mouth crumb. Made entirely in a blender, this fuss-free dessert is ready in under an hour and is guaranteed to become a family favourite.
🛒 Ingredients
12 servings
- 2 medium carrots, peeled and sliced into rounds
- 3 eggs
- ½ cup (120 ml) sunflower oil
- ½ cup (100 g) granulated sugar
- ¾ cup (200 ml) heavy cream
- 2 cups (200 g) rehydrated corn flakes
- 1 level tablespoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a 10-inch Bundt pan and coat the inside with granulated sugar — or a cinnamon-sugar mixture for extra flavour and a caramelised crust.
- 2
Place the carrots, eggs, oil, sugar and heavy cream in a blender. Blitz on high speed for 5 minutes until the mixture is completely smooth.
- 3
Add the rehydrated corn flakes and blend for 1 more minute. Fold in the baking powder with a spatula, mixing gently — do not blend again at this stage.
- 4
Pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted in the centre comes out clean.
- 5
Allow the cake to cool completely in the pan before unmoulding onto a wire rack. Serve at room temperature, drizzled with honey if desired.
💡 Chef's Tip
Coat your Bundt pan with a cinnamon-sugar mix instead of plain sugar for a gorgeous, lightly crispy caramelised crust. Once cooled, a simple honey drizzle or a condensed milk glaze takes this cake to the next level.
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