Rice Cooker Carrot Cake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 400 g flour (about 1.5 cups)
• 125 g sugar (about 1/2 cup)
• 1 teaspoon double-acting baking powder (non aluminum if possible)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger powder
• 2 tablespoons powdered milk (can replace this with fresh milk in equal volume to water below)
• 50 g raisins (about 1/4 cup)
• 50 g cashews (chopped, can be replaced with walnuts)
• 1 large carrot (about 1.5 cups when grated)
• 2 large eggs
• 80 ml corn oil (any oil ok about 1/3 cup)
• 1/2 teaspoon vanilla
• 2 tablespoons unsulphured molasses ('blackstrap ')
• 125 ml water (about 1/2 cup)

Recipe

• 1 combine all dry ingredients and mix well with a fork.
• 2 peel and finely grate carrot
• 3 add all wet ingredients and carrots to dry mixture and stir with fork until well mixed.
• 4 lightly oil the pan of rice cooker.
• 5 pour cake batter in to the rice cooker.
• 6 set rice cooker to 'slow' if you have that option, then press start (if you do not have slow that is ok).
• 7 rice cooker may shut off after 5 minutes, allow for 5 minutes to cool down and restart. most cookers will require at least 2 cooking cycles for cake to bake.
• 8 check for finished cake by inserting toothpick - it will come out clean when inserted into the cake if cake is cooked completely.
• 9 remove pan from cooker when finished and let cool in pan for 1 hour.
• 10 invert pan over a plate larger than pan opening and allow cake to slide onto plate from pan.
• 11 frost or sprinkle with powdered sugar as desired.