Carrot Walnut Cake (No-Bake, Rice Cooker)
Homemade Carrot Walnut Cake Made Effortlessly in Your Rice Cooker (No Oven Required!)
Introduce a delightful way to get your little ones to eat their veggies with this moist and delicious Carrot Walnut Cake, baked easily in a rice cooker! We’ve finely grated carrots and mixed them with crunchy nuts to create a cake that’s not only nutritious but incredibly tasty. Perfect for picky eaters, this recipe bypasses the need for an oven, offering a simple yet satisfying homemade treat. It’s an ideal snack for children or a charming addition to your home baking repertoire.
Cake Batter Ingredients- 500g Hotcake Mix (Pancake Mix)
- 3 fresh Eggs
- 1 and 1/2 medium Carrots (approx. 150-200g)
- 70g Nuts (walnuts, almonds, etc.)
- 250g Milk
- 1/3 paper cup Sugar (approx. 50g)
- A little melted Butter or Olive Oil (for greasing the rice cooker)
Cooking Instructions
Step 1
First, prepare the star ingredient: the carrots. Wash the carrots thoroughly, peel them, and then process them in a blender or food processor until very finely grated. You can also finely chop them by hand, but grating ensures a smoother cake texture.
Step 2
In a large bowl, crack the 3 fresh eggs. Using a whisk, gently beat the eggs until they are well combined and there are no visible streaks of yolk or white. There’s no need to over-whisk them into a froth.
Step 3
Add the 1/3 paper cup of sugar to the beaten eggs. Stir gently until the sugar has dissolved and is fully incorporated into the egg mixture.
Step 4
Stir in the finely grated carrots into the egg and sugar mixture. The vibrant color of the carrots will beautifully blend into the batter, enhancing both its appearance and flavor.
Step 5
Now, add the 500g of hotcake mix to the bowl. It’s a good idea to sift the mix to prevent lumps and achieve a smoother batter. Gently fold the hotcake mix into the wet ingredients using a spatula until just combined. Be careful not to overmix.
Step 6
For added texture and nutty flavor, add the 70g of nuts. Toasting the nuts slightly beforehand can enhance their aroma and taste, but it’s optional. You can use a mix of walnuts, almonds, or other nuts, or omit them if preferred. Finally, pour in the 250g of milk and mix everything together until you have a smooth, consistent batter. Mix until just combined.
Step 7
This step is crucial for preventing the cake from sticking to the rice cooker pot. Lightly grease the inside of the rice cooker bowl with melted butter or olive oil, ensuring an even coating. You can also line the bowl with parchment paper for easier removal.
Step 8
Carefully pour the cake batter into the prepared rice cooker bowl. Gently tap the rice cooker on the counter a few times to release any trapped air bubbles and ensure the batter is level.
Step 9
Select the ‘Cake’ or ‘Steam’ function on your rice cooker (this may vary by model) and cook for 40 minutes. After 40 minutes, check if the cake is done by inserting a skewer or toothpick into the center; it should come out clean. If it’s not fully cooked, continue cooking in 10-minute increments, for a total of up to 60 minutes if needed. Cooking times can vary based on your rice cooker model, so checking is essential.
Step 10
The best way to check if the cake is fully baked is to insert a skewer or toothpick into the center. If it comes out clean, the cake is perfectly done. If any batter sticks to it, continue to cook in 10-minute intervals, checking after each interval.
Step 11
Once baked, carefully remove the carrot cake from the rice cooker. Place it on a wire rack or steaming rack to cool completely in a well-ventilated area. Cutting the cake while it’s still warm can cause it to crumble, so allow it to cool thoroughly before slicing. You can enjoy it as is, or elevate it by decorating with whipped cream, a dusting of powdered sugar, or fresh fruit for a more elegant presentation!
