This would be my second cake in a rice cooker now! I thought a nice finale to my Asian trip would be the loveliest of all cakes... a carrot cake!
I made it back to Singapore from a great two-week trip around China. Yet, I still don't feel ready to tackle the crazy and mysterious oven at my dad's apartment.
Instead, I thought I would try one more go with the rice cooker. Since carrot cake is my favourite cake, and a very top contender for my dad's personal cake preference, it was the perfect cake to bake!
This cake is also vegan, but it's vegan in a more accessible way than some of my other recipes. You don't need any "weird" ingredients like flax meal or agar agar powder. Most of the stuff you should have around your home already! Vegan baking doesn't have to be scary. Nope, just delicious.
Soon I will be back to Paris with an oven that doesn't smoke and burn all articles placed inside it... but until then, please enjoy:
This cake is adapted very slightly from some vegan carrot cake cupcakes that I made last fall. And yippe: this recipe not only works as cupcakes, but also in a rice cooker!
Carrot cake - What you need:
- 2 cups all purpose flour (+ 1 tablespoon to coat the walnuts and raisins)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup sugar
- 1/3 cup coconut oil, melted slightly
- 1/4 cup applesauce
- 1 small can (140 grams) crushed pineapple, drained (I drained all the juices except for 1 tablespoon)
- 1 tablespoon vinegar
- 1 teaspoon baking soda
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Carrot cake - What you do:
In a small bowl, toss the walnuts and raisins the tablespoon of flour. This step is optional, but it prevents the walnuts and raisins from sinking to the bottom.
In a medium bowl, stir together the flour, baking powder, salt, cinnamon, and sugar. Set aside.
In a large bowl, stir together the oil, apple sauce, and crushed pineapple. Add the baking soda and stir. Next, add the vinegar. Stir again.
Add the flour mixture into the oil and apple sauce mixture.
And stir until everything is combined. It will be very thick, but once you add the carrots it becomes much more "batter-like".
Fold in the carrots.
Finally, stir in the raisins and walnuts until just combined.
Liberally coat a rice cooker bowl with coconut oil, and spoon the cake batter into the bowl.
Ok, again - for (my) rice cooker, you don't have a "timer" setting. The rice cooker is made to perfectly cook the rice... all you have to do is press start! My last rice cooker cake took only 2 rounds of "rice cooking" to bake. However, this carrot cake took 2 rounds, and then about 25 extra minutes of a third round (I checked it every 10 to 15 minutes by inserting a tooth pick in).
If you're not sure - insert a tooth pick in, and the cake is ready when it comes out clean!
Flip the cake out onto a cool plate, and allow it to cool completely.
After the cake cooled, I frosted it with a very simple cream cheese frosting (not vegan - but the frosting for the carrot cake cupcakes is vegan!):
- 1/4 cup butter, softened
- 1/2 cup cream cheese, softened
- 3 cups of confectioner's sugar
I whipped the butter and cream cheese together, then added the sugar one cup at a time.
AHH. Singapore is really hot, but I somehow managed to frost this cake without everything melting and without me going (too) crazy. It isn't fancy, but it tastes juuuust fine. Promise.
Well! That's that: back to Paris! Hopefully I will start posting more often now that I'm not traveling all over the place (well, for at least the next few weeks). AND I will also be reunited with an oven!!!
Baking soundtrack - Tunes to inspire your inner baker:
So, she's pretty trendy right now... but that's ok! My dad loves Emeli Sandé... and after listening to him listen to her for a few hours straight, I quite like her now as well!