No-Bake Carrot Cake

Name: No-Bake Carrot Cake
Total time: 5400 s
Yield: 6-8 people
Cuisine: American
Ingredients: 2 cups shredded/grated carrots; 2 cups all-purpose flour sifted; 1 tablespoon baking soda; 3 eggs beaten; 1 cup oil; 3 tablespoons melted butter; 3/4 cup brown sugar; 1 teaspoon nutmeg; 1 teaspoon all spice; 1 tablespoon vanilla extract; 1 teaspoon cinnamon; 1 cup chopped walnuts; 1/2 cup plain yogurt; 100 g cream cheese softened; 2 tablespoons confectioner's sugar; 2 tablespoons lemon/calamansi juice; 1/2 cup plain yogurt; 1 teaspoon vanilla extract

Missus C @cook_3444903

A moist and fluffy carrot cake steamed/cooked using a rice cooker topped with cream cheese frosting.

Missus C @cook_3444903

A moist and fluffy carrot cake steamed/cooked using a rice cooker topped with cream cheese frosting.

Saved

Ingredients

1 hour 30 mins

6-8 people

Cake
2 cupsshredded/grated carrots
2 cupsall-purpose flour sifted
1 tablespoonbaking soda
3eggs beaten
1 cupoil
3 tablespoonsmelted butter
3/4 cupbrown sugar
1 teaspoonnutmeg
1 teaspoonall spice
1 tablespoonvanilla extract
1 teaspooncinnamon
1 cupchopped walnuts
1/2 cupplain yogurt
Frosting
100 gcream cheese softened
2 tablespoonsconfectioner's sugar
2 tablespoonslemon/calamansi juice
1/2 cupplain yogurt
1 teaspoonvanilla extract

Saved

Steps

1 hour 30 mins

1

Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix.
2

Prepare all wet ingredients in a separate bowl: brown sugar, oil, 2 tablespoons melted butter (leave about 1 tbsp to brush the inside of the pot/cooker), yogurt, vanilla extract, and mix well. Add beaten eggs slowly while mixing.
3

Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts.
4

Brush melted butter along the insides of the rice cooker's pot. Pour batter and press cook. Once it pops to warm, wait for about 10-15 minutes and press button back to cook. One might also need to flip the cake upside down using a plate to cook the other side. Depending on how hot the cooker gets, it might take a few more presses of the cook button for the cake to be fully ready. Make sure to check with a toothpick or a fork to see if it comes out clean. Once done, put on a rack to cool.
5

While the cake cools, make the cream cheese frosting. In a bowl add softened cream cheese, confectioner's sugar, half a cup of yogurt, vanilla extract and lemon juice and mix well.
6

Once cake has cooled down, top it with the cream cheese frosting and serve.