No-Oven Carrot Cake Recipe
Mara Alpizar
Did you know that you can make cakes even if you don't have an oven? At kiwilimón, we teach you how! If you want to enjoy a delicious carrot cake, you can bring it to the table with this no-oven recipe, it's very easy!Fun fact: Its origin is unclear, as some experts claim it was consumed since the Medieval Era, while others point out that it was invented in France, Switzerland, or England. What we do know is that the carrot cake gained popularity in England during World War II, as carrots provided sweetness and were easy to obtain, unlike sugar.Click here to see more carrot cake recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 3 eggs
  • 3/4 cups sugar
  • 3/4 cups vegetable oil
  • 3/4 cups canned pineapple syrup
  • 1 tablespoon vanilla essence
  • 1 1/2 cups flour, sifted
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 1 cup carrot, grated
  • 1/2 cups canned pineapple, in small cubes
  • 1/2 cups walnuts, chopped
  • 2 sticks cream cheese
  • 1/2 cups sour cream
  • 2 cups icing sugar
  • walnuts
Preparation
15 mins
45 mins
Low
  • Beat the egg and sugar until they double in size. While continuing to beat, add the oil, syrup, and vanilla essence in a stream. Mix until well combined.
  • Incorporate the flour, baking soda, baking powder, cinnamon, and salt into the egg mixture. Mix with a spatula until all ingredients are well combined.Add the carrot, pineapple, and walnuts and mix well.
  • Transfer the cake mixture into a small greased pot. Cover and cook on low heat for 90 minutes or until the cake is well cooked. Unmold and let cool.
  • Beat the cream cheese, cream, and powdered sugar.
  • Frost the carrot cake with cream cheese frosting and decorate with walnuts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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