Rice Cooker Carrot Cake Recipes

Steps:

• Combine all dry ingredients and mix well with a fork.
• Peel and finely grate carrot
• Add all wet ingredients and carrots to dry mixture and stir with fork until well mixed.
• Lightly oil the pan of rice cooker.
• Pour cake batter in to the rice cooker.
• Set rice cooker to 'slow' if you have that option, then press start (if you do not have slow that is ok).
• 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.
• Check for finished cake by inserting toothpick - it will come out clean when inserted into the cake if cake is cooked completely.
• Remove pan from cooker when finished and let cool in pan for 1 hour.
• Invert pan over a plate larger than pan opening and allow cake to slide onto plate from pan.
• Frost or sprinkle with powdered sugar as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.