Carrot Cake in a Rice Cooker? YES! 🫶🏻

Ever thought about making carrot cake in a rice cooker? Well, now you can! This recipe is not only simple, but it gives you a moist, flavorful cake. But, here’s the kicker—you’ve got to be a little patient! ⏳

Ingredients for a 6-cup Rice Cooker:

• 500g Korean Pancake Mix (or any hotcake mix)

• 30g sugar

• A pinch of salt

• 1 tsp cinnamon

• 3 eggs

• 270ml milk

• 70ml oil

• 200g grated carrots (grated finely or with a food processor)

• 70g roasted, unsalted walnuts (pre-roast them for extra flavor!)

For the Cream Cheese Frosting:

• 240g whipping cream

• 300g cream cheese (room temperature)

• 5g lemon juice

• 10g condensed milk

• 75g powdered sugar

Steps:

1. Oil the rice cooker pan to prevent sticking.

2. Mix all the ingredients except for the carrots and walnuts in a large bowl.

3. Fold in the finely grated carrots and roasted walnuts at the end.

4. Pour the mixture into the rice cooker.

5. Cooking time: Set the rice cooker for 40 minutes initially.

6. Check the cake—if it’s not done (test by inserting a toothpick or chopstick), add another 40 minutes. Cooking time can vary between 80-90 minutes, depending on your rice cooker. Patience is key here!

7. Important: Make sure to let the cake cool down completely before cutting and adding the frosting.

Frosting Instructions:

• Make sure the cream cheese is at room temperature for smooth mixing. You can always warm it slightly in the microwave for a few seconds, but don’t overdo it!

• First, mix the cream cheese until smooth.

• Add the lemon juice and condensed milk, and mix again until combined.

• Gradually add in the powdered sugar, and keep mixing until smooth.

• In a separate bowl, whip the whipping cream until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture to make the frosting light and fluffy.

Spread the frosting generously on the cooled cake.

Pro Tips:

• Oil your rice cooker pan well before pouring in the batter to ensure easy removal of the cake.

• Let the frosted cake chill in the fridge for at least 8 hours for a richer flavor and to allow the frosting to set perfectly.

• This recipe works best for a 6-cup rice cooker. If you have a smaller one, make sure to adjust the ingredient quantities.

• If you don’t have walnuts, try pecans or leave them out for a simpler version.

Attention:

Remember to check the cake during cooking! Cooking time can vary. If your rice cooker doesn’t have a cake or baking function, try using the regular rice function but keep an eye on it. You want a moist, but fully cooked cake—nobody wants a soggy center!

The cake turned out so generously sized that I was able to create a delightful mini version from both the top and bottom layers!

#fallfood #lemon8challenge #ricecooker #fallrecipe #easyrecipe