How to Make Award-winning No-Bake Carrot Cake
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Perfect No-Bake Carrot Cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from No-Bake Carrot Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No-Bake Carrot Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make No-Bake Carrot Cake is 6-8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook No-Bake Carrot Cake estimated approx 1 hour 30 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can have No-Bake Carrot Cake using 20 ingredients and 6 steps. Here is how you can achieve that.
A moist and fluffy carrot cake steamed/cooked using a rice cooker topped with cream cheese frosting.
Ingredients and spices that need to be Prepare to make No-Bake Carrot Cake:
- Cake
- 2 cups shredded/grated carrots
- 2 cups all-purpose flour sifted
- 1 tablespoon baking soda
- 3 eggs beaten
- 1 cup oil
- 3 tablespoons melted butter
- 3/4 cup brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon all spice
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup chopped walnuts
- 1/2 cup plain yogurt
- Frosting
- 100 g cream cheese softened
- 2 tablespoons confectioner's sugar
- 2 tablespoons lemon/calamansi juice
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
Instructions to make No-Bake Carrot Cake
- Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix.
- Prepare all wet ingredients in a separate bowl: brown sugar, oil, 2 tablespoons melted butter (leave about 1 tbsp to brush the inside of the pot/cooker), yogurt, vanilla extract, and mix well. Add beaten eggs slowly while mixing.
- Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts.
- Brush melted butter along the insides of the rice cooker's pot. Pour batter and press cook. Once it pops to warm, wait for about 10-15 minutes and press button back to cook. One might also need to flip the cake upside down using a plate to cook the other side. Depending on how hot the cooker gets, it might take a few more presses of the cook button for the cake to be fully ready. Make sure to check with a toothpick or a fork to see if it comes out clean. Once done, put on a rack to cool.
- While the cake cools, make the cream cheese frosting. In a bowl add softened cream cheese, confectioner's sugar, half a cup of yogurt, vanilla extract and lemon juice and mix well.
- Once cake has cooled down, top it with the cream cheese frosting and serve.
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