Carrot Cake
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.

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Carrot Cake

Creamy n' carrot-y goodness!

Prep: 10 min Total: 60 Mins Yield: Serves 4-6


For the cake:

2 1/2 cups of carrots, peeled and grated

2 cups flower

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

4 eggs

1 cup sugar

1 cup vegetable oil

2 tsp vanilla extract

2 tblsp orange marmalade with rind

For the cream cheese frosting:

1/4 cup unsalted butter

8 oz cream cheese

2 cups powdered sugar

2 tsp orange zest

1 tblsp orange juice

To make the cake: Combine the dry ingredients and sift them to ensure no lumps are present. Whisk the eggs for a few minutes until frothy. Add sugar little by little while continuing to whisk. Beat the mixture for 4 minutes or until thick and pale yellow. Add vanilla, orange marmalade and oil while keeping the mixer on a low speed. Fold the dry ingredients into the egg mixture without over mixing the batter. Add carrots and distribute evenly.


Add 4 cups of water into the inner pot of rice cooker. Line Stream Tray with foil and pour half of the batter inside. Set to Steam for 25 minutes. Check for doneness by inserting a toothpick into the center of the cake; if the toothpick comes out clean it is done cooking. Set cake on a rack to cool and cook the second batch following the same directions.

To make frosting: Beat all ingredients together until blended. Once the cakes have cooled down, cut them in half width wise and frost in between layers before assembling on top of each other. Cover the rest of the cake with frosting and serve.

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