Carrot Cake


  • 1 egg, beaten
  • ¼ cup canola oil
  • ½ cup milk
  • 1 tsp vanilla extract
  • ¼ cup brown sugar
  • 1 cup flour
  • 1 tsp baking powder
  • Orange zest
  • 1 cup carrot, grated
  • Mix all the ingredients well.
  • Next add the flour, baking powder and zest; mix.
  • Then add the carrot and incorporate everything.
  • Pour the mixture into a greased mold. We recommend using the Instant Vortex Round Cake Pan.
  • On the Instant Vortex control panel, press Bake and set the time to 20 Minutes and the temperature to 320˚F (160˚C). Press Start.
  • Add the mold and close the basket.
  • Decorate with whipped cream and chopped nuts.
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