Carrot, raisin and walnut cake

Ingredients

• 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 g melted unsalted butter
• 1-2 tsp vanilla essence
• 1 cup oat milk
• 2 tsp ground flaxseed

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Preparation

• 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.

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