Carrot cake is a dessert with its origins in the Middle Ages when, because of cost and availability, people substituted naturally sweet carrots for sugar in recipes. Today, carrot cake remains a very popular dessert because of its excellent flavor and texture. There are many variations to the basic recipe, and you can add in nuts, raisins, pineapple and other ingredients for variety.

Nothing says celebration better than a traditional carrot cake. You will love our version because it is easy to prepare, super delicious, and the best part is you don’t need an oven! Feel free to swap some spices for your favorite ones. Yum! Serves 12.

No-oven Carrot Cake

Ingredients for cake:
3 large carrots, grated
2 cups sifted self-rising flour
1 cup sugar
1 cup salted butter at room temperature
4 eggs
60 grams (about ½ cup) chopped nuts
2 tablespoons ground cinnamon
½ teaspoon grated nutmeg

Ingredients for frosting:
8 ounce cream cheese
2/3 cup butter, at room temperature
1 cup sifted powdered sugar
1 tablespoon of vanilla
Chopped nuts to decorat

No-oven Carrot Cake

Using butter and a little flour, grease and flour the Large Frypan 28 cm from our Chef I Set. Beat the eggs, then add sugar and butter and beat until fluffy. Add the sifted flour little by little. If the mixture becomes too thick, you can add a few teaspoons of water to thin it. Mix in the grated nutmeg and ground cinnamon, being careful not to overbeat. Add the grated carrots and mix thoroughly. Finally, stir in the chopped nuts using the Spoonula.

No-oven Carrot Cake

Pour the mixture into the Large Frypan, cover with the valve closed and place on the Induction Cooker. Cook for ten minutes with the temperature on level 1, then lower the temperature to “Keep warm” and cook for approximately 55 more minutes more. Check to see if the cake is ready by inserting a toothpick in the center, if it comes out clean, the cake is done. Remove to a cooling rack and cool completely before removing from the utensil.

To prepare the frosting, beat the cream cheese and butter together in a bowl until completely incorporated. Add the powdered sugar and vanilla and keep beating until you get a creamy smooth texture. Frost the cooled cake and sprinkle the chopped nuts on top. Enjoy!

No-oven Carrot Cake