Rice Cooker Carrot Cake | Super moist cake recipe

Welcome to Rice Cooker Baking, of course you can bake cake in rice cooker and it taste better than the regular baking method!
You will definitely love its super moist texture and sweet flavors.

▶️ Time Stamps
00:14 Rice Cooker Carrot Cake Overview
02:35 Preparing and mixing the ingredients
03:15 Cooking the Mixture for carrot Cake
04:11 Ready to serve!

Ingredients
1. Walnut 1 cup
2. Carrot, grated 2 Cups
3. Egg 3
4. Brown sugar 1 Cup
5. Vegetable oil 3/4 cup
6. Yogurt 1/4 Cup
7. All purpose flour 2 cups
8. Baking soda 1 Tsp
9. Cinnamon powder 2 Tsp
10. Salt 1/2 Tsp

▶️Nutritional Values
Per Serving (If Divided into 12 Servings):
Calories: ~346 kcal
Protein: ~5.1 g
Fat: ~22.3 g
Carbohydrates: ~35.7 g
Fiber: ~2.2 g
Sugar: ~17.1 g


Cooking Method
1. Roughly chop the Walnuts and keep aside.
2. Grate the carrots and keep aside.
3. Beat the eggs and keep aside.
4. Take Brown sugar in a medium sized bowl. Add Vegetable oil and Yogurt into it. Mix well. Add beaten egg gradually and whisk. Keep aside.
5. Into a large bowl, add All purpose flour, Baking soda, Cinnamon powder and Salt. Stir the dry ingredients.
6. Add the wet mixture gradually and mix using a spatula. Mix until homogeneous.
7. Add Chopped walnuts and Grated carrot.
8. Gently mix the ingredients. Do not overmix.
9. Oil the inner surface of the rice cooker pot.
10. Transfer the cake batter into the pot. Level the batter.
11. Place the pot into the rice cooker. Turn on the cook mode (Use cake mode if available). Cook for about 1 hour.
12. Test with a toothpick and make sure that it is clean.
13. Take the pot out from the rice cooker and let it cool down.
14. Release the sides of the cake with a spatula for easy removal.

▶️Kitchen Equipment:

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