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Carrot Cake

Carrot Cake

Carrot Cake

A light and moist carrot cake with frosted cream cheese is always a welcome addition to any party. Try this easy bake recipe that will have guests asking for more.
Light and moist carrot cake with cream cheese frosting.

Cooking Time1 hours 30 minutesDifficulty:Medium
Carrot Cake


  • 128 gPlain Flour
  • 1 TbspBaking Powder
  • 1.5 TbspCinnamon Powder
  • 4Eggs, separated
  • 80 gSugar
  • 0.25 tspSalt
  • 80 mlVegetable Oil
  • 0.5 tspVanilla Extract
  • 100 gCarrot, peeled and grated
  • 1 TbspOrange, zest only
  • 30 gPecans or Walnuts, toasted and chopped
  • Cream Cheese Frosting


1) Sift the flour, baking powder and cinnamon together, then set aside. Using the hand mixer, whisk the egg whites until foamy. Add half of the sugar and continue to whisk. Add the rest of the sugar and continue to whisk until the meringue forms soft- medium peaks (when you lift the whisk, the tip should fall gently).

Carrot Cake

2) Add the egg yolks and salt to the mixture and mix well. Do the same for the oil and vanilla extract. Add grated carrots and orange zest then continue mixing. Finally, add in the pecans/ walnuts and mix until completely incorporated.

Carrot Cake

3) Gently fold half the flour into the egg batter. Add the rest of the flour and continue folding until smooth. Pour batter into greased rice cooker pot. Tap the sides of the pot to release air bubbles. Choose CAKE menu and then START. After about 30 minutes, insert a toothpick at the centre of the cake, if it comes out with a few crumbs or clean, the cake is done.

Carrot Cake

4) Let the cake cool for 2-3 minutes then turn the pot upside down onto a tray, the cake will easily slip out. Let the cake cool completely. Spread the cream cheese frosting all over the cake. Decorate as desired and chill in the refrigerator for a few hours.

Carrot Cake

Tips:  Be careful not to over-mix your cake batter. Overmixing activates the gluten in the flour, making the cake chewy and tough.

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