Best 4 Rice Cooker Carrot Cake Recipes
RICE COOKER CARROT CAKE
This yummy cake works every time and is a consistent favorite while also being a healthy way to get some vegetables into your diet. Top with your favorite frosting or just sprinkle with powdered sugar it is an everyday special treat cake.
Provided by circle3
Categories Dessert
Time 2h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
SLOW COOKER CARROT CAKE
My oven has been out of order for some time now as I await the arrival of some special order part. I had a craving for carrot cake and tried out this novel way of 'baking' one. The recipe is an adaptation from Beth Hensperger's "Not Your Mother's Slow Cooker Cookbook". You can use a small spring form pan that fits inside your large slow cooker. I did not have one so I used the no stick insert from my rice cooker as an improvised cake pan.
Provided by Chef Regina V. Smith
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well.
- In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
- In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts.
- Add the liquid ingredients to the dry, beating until smooth.
- Stir in the carrots, pineapple and walnuts.
- Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours.
- Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan.
- Once cool, you can ice with cream cheese frosting.
EASY RICE COOKER GREEN TEA CAKE RECIPE BY TASTY
Here's what you need: white chocolate, sugar, milk, eggs, flour, matcha green tea powder, baking powder, white chocolate, strawberry, blueberry
Provided by Milloni Merchant
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Warm up milk until almost boiling.
- In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
- Add 2 eggs and mix.
- Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
- Take the cake out from the pan and let it cool.
- Glaze with melted white chocolate, then add the strawberries and blueberries.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 16 grams
CARROT CAKE XII
This recipe was given to me by my mother. It is very yummy and you can't keep it around very long.
Provided by FAYE LESLIE
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 141.1 mg, Sugar 26.6 g
Tips:
- To make the carrot cake moist and flavorful, use fresh carrots and grated coconut. Also, don't overmix the batter.
- If you don't have a rice cooker, you can bake the carrot cake in a preheated oven at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the carrot cake cool completely before frosting it. This will help the frosting set properly and prevent it from becoming runny.
- For a cream cheese frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- For a creamier frosting, use half cream cheese and half butter.
- If you don't have cream cheese, you can use mascarpone cheese or sour cream instead.
- For a healthier frosting, use Greek yogurt instead of cream cheese or butter.
- Decorate the carrot cake with chopped walnuts, pecans, or shredded carrots.
- Store the carrot cake in an airtight container in the refrigerator for up to 3 days.
Conclusion:
The rice cooker carrot cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful crumb, creamy frosting, and crunchy walnuts, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this rice cooker carrot cake a try!
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