Nostalgic Rice Cooker Carrot Cake
Nostalgic Rice Cooker Carrot Cake
Beginner’s Baking Journey: Moist and Aromatic Carrot Cake Made in a Rice Cooker
This is a recipe from my early baking days! Back then, I baked cookies in a frying pan and cakes in a rice cooker. It marks the very beginning of my baking adventure! I was so excited! This recipe brings back those fond memories of simple, joyful baking. This moist and tender carrot cake, infused with a gentle cinnamon aroma and the natural sweetness of carrots, is sure to be a hit with everyone. Even if you’re a complete beginner, you can easily try this out!
Ingredients (for a 6-cup Rice Cooker)- 140g cake flour
- 1 tsp baking powder
- 3 large eggs
- 120g granulated sugar
- 60g milk
- 1/4 tsp salt
- 30g vegetable oil
- 50g grated carrots
- 1/2 tsp ground cinnamon
Cooking Instructions
Step 1
(Tip: Omit the carrots and cinnamon for a basic sponge cake base!) First, sift the cake flour, baking powder, and salt together twice. Grate the carrots finely using a grater or blender. In a bowl, lightly whisk the eggs, then gradually add the sugar in three additions. Place this bowl over a larger bowl filled with warm water (about 60-70°C or 140-158°F) for a double boiler effect. Whip the egg mixture with a hand mixer on medium-high speed (setting 5) until it becomes thick and frothy. If making carrot cake, add the cinnamon powder at this stage.
Step 2
Once the egg mixture is warm to the touch (around body temperature), remove it from the double boiler and continue whipping. (If whipping by hand, whisk vigorously without stopping until your arm gets tired!) The batter should become thick enough that when you lift the whisk, the batter drizzled back down leaves a trail that slowly disappears after about 3 seconds. This indicates the batter is ready.
Step 3
Re-sift the dry ingredients (cake flour, baking powder, salt) over the egg batter. This ensures no lumps and helps the ingredients incorporate more easily.
Step 4
Using a spatula, gently fold the dry ingredients into the wet batter. Start by scraping the bottom of the bowl, then folding over the top. Continue this motion, rotating the bowl as you go, until the dry ingredients are just incorporated. Be careful not to overmix, as this can make the cake tough.
Step 5
Pour the vegetable oil (30g) in a stream along the inside edge of the bowl. Gently mix it into the batter using a hand mixer on low speed (setting 1) or by folding with a spatula until just combined. Mixing oil this way helps it emulsify nicely.
Step 6
When the dry ingredients are about halfway incorporated, gently pour the milk (60g) down the side of the spatula into the batter. Continue to fold gently until just combined, ensuring no dry streaks remain. The batter should look smooth.
Step 7
***(For Carrot Cake)*** Gently fold in the grated carrots (50g). Fold only 2-4 times to distribute them evenly. Be mindful that the carrots tend to sink, so ensure they are mixed throughout the batter.
Step 8
Grease the inside of your 6-cup rice cooker pot thoroughly with butter or oil. (A paper towel helps apply a thin, even layer.) Carefully pour the batter into the prepared rice cooker pot. Gently tap the pot on the counter 2-3 times to release any large air bubbles.
Step 9
Select the ‘Steam’ or ‘Cake’ function (if available) on your rice cooker and cook for 40 minutes. (Cooking times and modes may vary depending on your rice cooker model; please refer to your appliance’s manual.)
Step 10
Once cooking is complete, carefully invert the rice cooker pot onto a plate or wire rack that is similar in size to the cake. Let the cake cool slightly, then wrap it tightly with plastic wrap or place it in an airtight container and refrigerate. (Cakes are often best the day after baking, as they become even more moist and tender. Refrigerating overnight is highly recommended for the best texture and flavor!)
Step 11
Cream Cheese Frosting: In a bowl, combine 100g softened cream cheese, 140g powdered sugar, and 50g softened butter. Beat with a mixer or whisk until smooth and creamy. This simple frosting pairs wonderfully with the cake. Spread it on top or serve alongside for an extra delicious treat. Easy, right?!
