Blueberry Carrot Cake

Photo by Arina Krasnikova from Pexels

Calories per 100 g:

Calories- 250 kcal / Protein – 5.5 g / Fats – 17 g / Carbohydrates – 21g


Carrots – 2 pcs.
Eggs – 2 pcs.
Natural yogurt – 40 g
Vegetable oil – 60 ml
Powdered sugar -3-4 tbsp (or another sweetener)

Oatmeal flour- 220 g
Blueberry -250 g
Baking powder -1 tsp
Mascarpone Cheese -220 g
Walnuts -50 g
Vanilla – to taste


  1. Wash the carrots and grate. Squeeze out excess juice well. Add eggs, vegetable oil, yogurt, powdered sugar (2 tbsp). Beat everything with a mixer or mix until smooth.

2. Separately, mix the dry ingredients: flour, nuts, baking powder, vanilla. Combine the mixture with carrots with the dry mixture. Stir thoroughly with a wooden spatula.

3. Check with a toothpick.

4. Remove the workpiece from the oven, let it cool slightly, remove it from the mold, and cut lengthwise into two parts to make two cakes.

5. For cream, beat gently with a wooden spatula of mascarpone with two tablespoons of powdered sugar and 200 g of blueberries.

6. The remaining blueberries with 1 tablespoon steaming water and soaking our cakes.

7. Make a cake. Grease each of the cakes with blueberry cream. Sprinkle with nuts on top, put in the refrigerator for at least 3 hours, and preferably at night.

Interesting fact:

Carrot has an antiseptic, anthelmintic, demineralizing, choleretic, analgesic, expectorant, anti-inflammatory, anti-sclerotic effect on the body.


1 thought on “Blueberry Carrot Cake”

  1. Pingback: Korean carrots - For Health

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