Steamed Carrot Cake
Steamed Carrot Cake
Dig into this quick and easy carrot cake recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 20 minutes
  • Cooking Time 40 minutes
  • Yield 6 servings
  • 150 grams finely grated peeled Carrots
  • 90 millilitres Vegetable oil
  • 150 grams dark Brown sugar
  • 30 grams Honey
  • 6 grams finely grated fresh Ginger
  • 1 large Egg
  • 1 large Egg yolk
  • 125 grams all-purpose Flour
  • 1.5 grams ground Cinnamon
  • 0.75 gram ground Black pepper
  • 1.5 grams Baking powder
  • 1.25 grams Baking soda
  • 1.25 grams fine Salt
  • 75 grams Raisins or Crushed pineapple (well-drained)
  1. Grease six 150 mL (5-fl.oz) ramekins and place them in a pan with sides that are higher than the ramekins. Preheat the oven to 180 C (350 F)
  2. In a large mixing bowl, whisk the carrots, oil, brown sugar, honey, ginger, egg and egg yolk by hand until evenly blended
  3. In a separate bowl, sift the flour, cinnamon, pepper, baking powder, baking soda and salt Add this to the carrot mixture and stir by hand until evenly combined (the batter will be very wet). Stir in the raisins (or pineapple). Divide this between the prepared ramekins
  4. Pour boiling hot water around the ramekins so that it comes up halfway and cover the pan with foil or a lid. Bake the carrot cakes for 35-40 minutes, until a tester inserted in the centre of a cake comes out clean. Remove the ramekins immediately onto a cooling rack, and cool the cakes for at least 30 minutes before serving, or they can be served at room temperature. To serve, run a palette knife around the inside edge of each ramekin and turn the cake out onto a plate

The cake can be served on its own, or with a scoop of ice cream, crème fraiche and/or caramel sauce

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