Ingredients for Rice Cooker Carrot Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- Ginger Powder
- Powdered Milk
- Raisins
- Cashews
- 3 cups grated carrots
- 4 large eggs
- 1 cup corn oil
- 1 teaspoon vanilla extract
- Unsulphured Molasses
- Water
- 1/2 teaspoon ground nutmeg
- 1 cup shredded coconut
- 1 cup chopped walnuts
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How to Make Rice Cooker Carrot Cake
- Preheat your rice cooker. Lightly grease the inside of the cooking pot.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the oil, sugar, eggs, and vanilla extract. Beat until well combined.
- Add the grated carrots and shredded coconut to the wet ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared rice cooker pot.
- Close the lid and cook on the 'Cook' setting for approximately 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Cooking time may vary depending on your rice cooker.
- Once cooked, let the cake cool in the rice cooker for at least 10 minutes before carefully inverting it onto a serving plate.
- Let the cake cool completely before frosting or serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
70g
Fat
8g
Carbs
15g
