
Moist and Sweet Carrot Cake
Moist and Sweet Carrot Cake
Nutritious Carrot Cake Recipe Made in a Rice Cooker (No Oven!)
Introducing an easy and delicious carrot cake recipe that you can make right at home without an oven, using just your rice cooker! Its moist texture, subtle sweetness from the carrots, and nutty crunch make it perfect for the whole family to enjoy. Anyone can bake this easily with a rice cooker, so give it a try!
Cake Batter Ingredients- 200g carrots (finely julienned or grated)
- 3 fresh eggs
- 2.5 cups all-purpose flour (or cake flour)
- 0.5 cup cooking oil (or grapeseed oil)
- Generous amount of your favorite nuts (walnuts, pecans, etc.)
- 1 tsp cinnamon powder
- 0.5 tsp baking powder
- 1 cup sugar
- Decoration ingredients (optional)
Cream Cheese Frosting Ingredients- 250g cream cheese (softened at room temperature)
- 100g milk
- 3 tbsp sugar or powdered sugar
- 250g cream cheese (softened at room temperature)
- 100g milk
- 3 tbsp sugar or powdered sugar
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the cake. Peel and thoroughly wash the carrots.
Step 2
Finely julienne the prepared carrots. If you prefer a softer texture, you can grate them finely. It’s best to remove any seeds before julienning.
Step 3
In a large bowl, crack the 3 fresh eggs and add 1 cup of sugar. Whisk them together thoroughly until the mixture becomes frothy and the sugar is well dissolved.
Step 4
Slowly pour in 0.5 cup of cooking oil (or grapeseed oil) into the egg and sugar mixture, and whisk until combined. It’s important to mix well to prevent the oil from separating.
Step 5
In a separate bowl, sift together the all-purpose flour (or cake flour), baking powder, and cinnamon powder at least 2-3 times. This helps prevent lumps and results in a fluffier cake. Add the sifted dry ingredients to the wet ingredients. Gently fold them together with a spatula until no dry flour is visible. Be careful not to overmix, as this can make the cake tough.
Step 6
Add the julienned carrots to the batter and mix gently until evenly distributed. Ensure the carrots are well incorporated into the batter.
Step 7
Add a generous amount of your preferred nuts. Walnuts, pecans, or any nuts you like will add a delightful crunch and nutty flavor. If you like, chop the nuts into smaller pieces before adding them.
Step 8
Lightly grease the inside of your rice cooker pot with cooking oil. This prevents the cake from sticking and ensures a clean removal.
Step 9
Pour the prepared cake batter into the greased rice cooker pot. Spread the batter evenly in the pot.
Step 10
Select the ‘Steam’ or ‘Cake’ setting on your rice cooker and cook for 40 minutes. After cooking, insert a skewer or toothpick into the center of the cake to check for doneness. If any batter sticks to the skewer, cook for an additional 10-20 minutes.
Step 11
The most reliable way to check if the cake is fully baked is by inserting a clean toothpick or skewer into the thickest part of the center. If it comes out clean with no batter attached, the cake is perfectly done.
Step 12
Remove the cake from the rice cooker and let it cool completely. Once cooled, carefully slice the cake into three even layers. This will make it easier to fill and frost.
Step 13
Now, let’s make the cream cheese frosting. In a bowl, combine the softened cream cheese with 100g of milk and 3 tbsp of sugar or powdered sugar. Mix with a whisk or hand mixer until you achieve a smooth, creamy consistency.
Step 14
Spread a generous layer of the cream cheese frosting between the cake layers and over the top and sides. Decorate freely with fruits, nuts, or mint leaves to create your own unique carrot cake masterpiece!

