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The ingredients needed to make No-Bake Carrot Cake:
- Use Cake
- Get 2 cups shredded/grated carrots
- Provide 2 cups all-purpose flour sifted
- Prepare 1 tablespoon baking soda
- Use 3 eggs beaten
- Provide 1 cup oil
- Use 3 tablespoons melted butter
- Get 3/4 cup brown sugar
- Get 1 teaspoon nutmeg
- Get 1 teaspoon all spice
- Use 1 tablespoon vanilla extract
- Provide 1 teaspoon cinnamon
- Use 1 cup chopped walnuts
- Use 1/2 cup plain yogurt
- Prepare Frosting
- You need 100 g cream cheese softened
- Use 2 tablespoons confectioner's sugar
- Get 2 tablespoons lemon/calamansi juice
- Get 1/2 cup plain yogurt
- Prepare 1 teaspoon vanilla extract
Instructions to make No-Bake Carrot Cake:
- Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix.
- Prepare all wet ingredients in a separate bowl: brown sugar, oil, 2 tablespoons melted butter (leave about 1 tbsp to brush the inside of the pot/cooker), yogurt, vanilla extract, and mix well. Add beaten eggs slowly while mixing.
- Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts.
- Brush melted butter along the insides of the rice cooker's pot. Pour batter and press cook. Once it pops to warm, wait for about 10-15 minutes and press button back to cook. One might also need to flip the cake upside down using a plate to cook the other side. Depending on how hot the cooker gets, it might take a few more presses of the cook button for the cake to be fully ready. Make sure to check with a toothpick or a fork to see if it comes out clean. Once done, put on a rack to cool.
- While the cake cools, make the cream cheese frosting. In a bowl add softened cream cheese, confectioner's sugar, half a cup of yogurt, vanilla extract and lemon juice and mix well.
- Once cake has cooled down, top it with the cream cheese frosting and serve.
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