Rice Cooker Carrot Cake
Discover the ultimate hack for homemade dessert with this irresistibly moist and flavorful Rice Cooker Carrot Cake! This easy carrot cake recipe transforms your everyday rice cooker into a baking wonder, delivering a perfectly cooked, spiced treat packed with the natural sweetness of grated carrots, a dash of warm cinnamon and nutmeg, and optional add-ins like crunchy walnuts and juicy raisins. With just 15 minutes of prep time and simple pantry staples, this hands-off dessert is perfect for busy cooks or those without an oven. Whether served plain, dusted with powdered sugar, or topped with a luscious cream cheese frosting, this versatile carrot cake is a guaranteed crowd-pleaser that’s as effortless as it is delicious. Perfect for weeknight treats, cozy weekend baking, or a creative twist for your next gathering, this rice cooker recipe is your shortcut to dessert perfection.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, beat the eggs, then stir in the vegetable oil and vanilla extract until combined.
Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Gently stir in the grated carrots, and if using, the chopped walnuts and raisins.
Grease the inner pot of the rice cooker with a small amount of oil or butter to prevent sticking.
Pour the batter into the greased rice cooker pot and spread it evenly.
Close the rice cooker lid and start the 'Cook' cycle. If your rice cooker automatically switches to the 'Warm' setting before the cake is cooked, wait 5 minutes and restart the 'Cook' cycle. Continue this process until the cake is fully cooked, which typically takes 45-50 minutes.
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
Let the cake cool in the rice cooker pot for 10 minutes before carefully removing it. Place the cake on a wire rack to cool completely before serving.
Optional: Dust with powdered sugar or top with cream cheese frosting before serving.
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 334.8 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 340 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1857 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
