Recipe

Carrot Cake

Carrot Cake ※JBX-A only

275 kcal per 1 / 8 piece（5.5-cup Cooker）
273 kcal per 1/12 piece（10-cup Cooker）

Ingredients

  • [The amount shown in the picture is for a 10-cup Cooker.]
  • 1. Carrot ………… 5-1/3oz（150g）
  • 2. Walnuts ………… 1-1/3oz（35g）
  • 3. (A) All purpose flour ………… 7-3/4oz（220g）
  • 4. (A) Granulated sugar ………… 2-1/2oz（70g）
  • 5. (A) Cinnamon powder ………… 2 teaspoons
  • 6. (A) Ginger powder ………… 1-1/3 teaspoons
  • 7. (A) Baking powder ………… 1 teaspoon
  • 8. (A) Salt ………… 1/3 teaspoon
  • 9. Egg ………… 2
  • 10. Extra virgin olive oil ………… 4 tablespoons
  • 11. Honey ………… 2-2/3 tablespoons
  • 12. Water ………… 120mL
  • 13. Butter（to be spread in the inner pot） ………… As needed
  • 14. Powdered sugar ………… As desired
  • 1. Carrot ………… 7-3/4oz（220g）
  • 2. Walnuts ………… 1-3/4oz（50g）
  • 3. (A) All purpose flour ………… 11-2/3oz（330g）
  • 4. (A) Granulated sugar ………… 4oz（110g）
  • 5. (A) Cinnamon powder ………… 3 teaspoons
  • 6. (A) Ginger powder ………… 2 teaspoons
  • 7. (A) Baking powder ………… 1-1/2 teaspoons
  • 8. (A) Salt ………… 1/2 teaspoon
  • 9. Egg ………… 3
  • 10. Extra virgin olive oil ………… 6 tablespoons
  • 11. Honey ………… 4 tablespoons
  • 12. Water ………… 180mL
  • 13. Butter（to be spread in the inner pot） ………… As needed
  • 14. Powdered sugar ………… As desired

How to make

  1. Shred the carrot. Chop the walnuts.
  2. Mix and sift [A] ingredients.
  3. Add beaten eggs into a bowl, add extra virgin oil, honey, and water, and mix them well.
  4. Mix in [A] ingredients until the batter becomes smooth.
  5. Mix 1 to batter and fold them into the batter.
  1. Pour the batter into the lightly buttered inner pot.
    Remove any air from the batter by lifting the pan about an inch from the counter and
    dropping a couple times. Place a cloth on the counter before doing so to prevent the pot
    from deforming or damaging.
  2. Place the inner pot inside the rice cooker.
    Select the “Cake” menu, set the heating time to 60 minutes, and press the [Start] key.
  3. When cooking is complete, remove the cake from the inner pot and let it cool.
  4. Once cooled to room temperature, slice and place on a serving plate.
    Sprinkle the cake with powdered sugar.
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