Rice Cooker Carrot Cake
photo by Nathalie S.
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 400 g flour (about 1.5 cups)
- 125 g sugar (about 1/2 cup)
- 1 teaspoon double-acting baking powder (non aluminum if possible)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 2 tablespoons powdered milk (can replace this with fresh milk in equal volume to water below)
- 50 g raisins (about 1/4 cup)
- 50 g cashews (chopped, can be replaced with walnuts)
- 1 large carrot (about 1.5 cups when grated)
- 2 large eggs
- 80 ml corn oil (any oil ok about 1/3 cup)
- 1⁄2 teaspoon vanilla
- 2 tablespoons unsulphured molasses ('Blackstrap ')
- 125 ml water (about 1/2 cup)
directions
- Combine all dry ingredients and mix well with a fork.
- Peel and finely grate carrot
- Add all wet ingredients and carrots to dry mixture and stir with fork until well mixed.
- Lightly oil the pan of rice cooker.
- Pour cake batter in to the rice cooker.
- Set rice cooker to 'slow' if you have that option, then press start (if you do not have slow that is ok).
- Rice cooker may shut off after 5 minutes, allow for 5 minutes to cool down and restart. Most cookers will require at least 2 cooking cycles for cake to bake.
- Check for finished cake by inserting toothpick - it will come out clean when inserted into the cake if cake is cooked completely.
- Remove pan from cooker when finished and let cool in pan for 1 hour.
- Invert pan over a plate larger than pan opening and allow cake to slide onto plate from pan.
- Frost or sprinkle with powdered sugar as desired.
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RECIPE SUBMITTED BY
I live in Vietnam and do not have an oven so everything I 'bake' at this point is done in a 12 cup rice cooker. I have a model that has the ability to cook congee (rice porridge) and also has a slow cook setting. My recipes will work in most cookers, you may need to adjust the cooking time.