Carrot, Raisin and Walnut Cake

If you are using an oven, you need to preheat the oven to the desired temperature before you start mixing the cake batter, but you can skip this step if you are using a rice cooker. Once you have poured the ready to cook mixture into the rice pot, you just set the menu to baking and the timer, then pressed 'Cook' button and let the cooker does its' job. The cake was evenly cooked, no cracking on top surface of the cake. The cake was moist and densed, not sure was it because of eggless and not beating of butter and sugar method, but it cuts very well into the fruits and nuts. The cake turned out better than those I had tried baking an eggless cake using a convection oven. I am quite satisfied from my first experiment using the rice cooker and will make adjustments for an improved texture in my next baking. Overall, the cake was not so sweet, as the sweetness was balanced with the raisins.

Ingredient A - sieved

1 1/2 cup unbleached plain flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp sea salt

1 tsp nutmeg powder

1 tsp cinnamon powder

Ingredients B - mixed

1 cup grated carrots

1/2 cup chopped walnuts

1/2 cup dried raisins

Ingredients C - mixed

3 tbsp korean citron tea spread

2 tbsp agave nectar

1 tbsp maple syrup

2 - 3 tbsp brown sugar

30 gm melted unsalted butter

1-2 tsp vanilla essence

1 cup oat milk

2 tsp ground flaxseed

Combine ingredients A with C into a mixing bowl, mixed well with a spatula but not too much or too long. Mix in ingredients B. Pour into cooker pot and set the timer to 45 mins under baking menu. When finished, open the cooker lid to prevent too much moisture over the cooked cake. When slightly warm to the touch, remove the cake onto a wire rack or plate. Sprinkle some vanilla powder over the top of the cake and let it cool before cutting.