This is my 11th rice cooker cake to date. I just "baked" a rice cooker caramel banana cake a few days ago and now I am presenting something quite different! If this is the first time you come to my blog, be warned! Because I am crazy about rice cooker cakes, and I am holding a rice cooker cake challenge this month on my blog. :)
I made this carrot-orange cake upon special request from my hubby, who was nagging me all the time about carrot cakes. I thought he was referring to the savoury type of fried carrot cakes from Singapore, but no, he meant the American carrot cake. Call me "suaku" or "mountain turtle" if you will, but I have never tasted one, let alone baked one before. So when I saw this rice cooker carrot-orange cake, I was over the moon, because I can kill 2 birds with 1 stone!
This rice cooker carrot-orange cake was surprisingly moist. When I took it out from my rice cooker after 1 hour, I was a little disappointed because the cake sank slightly in the middle and looked dense at the bottom (I think I must have underbeaten the egg whites to avoid them attaining stiff peaks) but I didn't expect it to taste so good! It was quite refreshing in taste, just imagine grated carrots paired with grated orange zest and a little orange juice, topped with crunchy walnuts...The cake was wiped out within an hour, need I say more?
[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]
Recipe adapted from Shinshine
4 eggs, whites and yolks separated
100g sugar (1/2 cup)
1/4 tsp salt
1/2 tsp vanilla extract
70g vegetable oil (1/3 cup)
1 tbsp orange zest (from 1 orange)
1 cup carrot, peeled and grated (about 2 small carrots or 100g)
1/3 cup or 30g walnuts, toasted and finely chopped (I used a mixture of nuts)
3 tbsp orange juice
125g plain flour (1 cup)
2 tsp baking powder
1. Sift together flour and baking powder. Set aside.
2. Whisk egg whites using a cake-mixer. When egg whites turn white and foamy, add 1/2 of the sugar and continue to whisk until the egg white meringue starts turning glossy. Then add remaining 1/2 of the sugar and continue to whisk till the meringue is firm and silky-glossy (soft-medium peak), meaning when you lift the whisk, the tip should gently fall.
3. Add egg yolks into a mixing bowl, followed by salt, vanilla extract and mix well with a manual whisk. Add oil and mix well. Then add grated orange zest, shredded carrots and chopped nuts and mix well.
4. Take 1/2 of the egg white and fold into the egg yolk mixture using a spatula. Then add the resultant mixture back into the remaining 1/2 of the egg white and fold in gently.
5. Using a spatula, gently fold in 1/2 of the flour, then add the remaining 1/2 and fold in gently until it is no longer lumpy. Do not overmix.
6. Grease the rice cooker pot and pour in the batter, then place the pot in the rice cooker and let it cook for 1 hour. (I pressed "Cook" 3 times, 29 min + 18 min + 17 min = 64 min in total.)
7. Check with a toothpick to see if the cake is cooked. When it's done, flip gently onto a plate. Let it cool to room temperature. (Be very careful when you overturn the cake, this cake is very soft and fragile!)
- I am using Toshiba RC10L-MI with 5.5 cup capacity and no baking function.
- I pressed the "Cook" button 3 times and took a total of 64 min (29 + 18 + 17).
- I am using the full recipe from the original source, but I added 3 additinal tablespoons of orange juice for a refreshing taste and I changed slightly the method of mixing.
- This cake is pretty flat and dense even in a 5.5 cup cooker due to the grated carrots and nuts. Suggestion for the future: instead of using 2 tsp of baking powder, use 1 tsp baking powder + 1 tsp baking soda. The baking soda can only work in the presence of acidic ingredients, so make sure there is a little orange juice or lemon juice to activate it in the batter.
I am submitting this post to Rice Cooker Cake Challenge #1 - Are You Game for It? hosted by me, Miss B of Everybody Eats Well in Flanders.