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Carrot Cake Recipe Using Rice Cooker

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Gluten Free Carrot Cake with Almond Flour Kiss Gluten Goodbye
Gluten Free Carrot Cake with Almond Flour Kiss Gluten Goodbye from kissglutengoodbye.com

Description

If you love carrot cake, but don’t have an oven, then this Carrot Cake Recipe Using Rice Cooker is for you! This recipe is simple and easy to follow, and only requires a few ingredients. The cake is moist and fluffy, and the addition of carrots gives it a sweet and earthy flavor. Topped with a cream cheese frosting, this Carrot Cake made in a Rice Cooker is sure to be a hit!

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)
For the Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

To prepare the Carrot Cake:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a large bowl, add the oil, granulated sugar, and brown sugar. Beat together until combined.
  • Add the eggs, one at a time, and mix until combined. Then add the vanilla extract, and mix until combined.
  • Gradually add the flour mixture to the wet ingredients, and mix until combined. Do not overmix.
  • Fold in the grated carrots and chopped walnuts, if using.
  • Grease a 9-inch cake pan, and pour the batter into the pan. Cover the pan with a lid.
  • Set the Rice Cooker to the “Cake” mode. When the cake is done, the Rice Cooker will switch to the “Keep Warm” mode.
  • Allow the cake to cool in the pan for 10 minutes before turning out onto a cooling rack.
To prepare the Frosting:
  • In a medium bowl, add the cream cheese and butter. Beat until combined.
  • Add the powdered sugar and vanilla extract, and mix until combined. Do not overmix.
  • Spread the frosting onto the cooled cake.

Equipment

  • Medium bowl
  • Large bowl
  • Whisk
  • 9-inch cake pan
  • Rice Cooker
  • Cooling rack

Notes

This cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Nutrition

Serving size 1 slice (1/12 of the cake). Calories: 270; Total Fat: 13.8g; Sodium: 181.2mg; Carbohydrates: 34.8g; Fiber: 1.4g; Sugar: 22.3g; Protein: 3.4g.


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