When I was a child, my family’s breakfast was Bread and Hot Drink. Some mornings, when my mother realised we didn’t have enough Bread, she often made steamed Bread. If she’d had a rice cooker that cooks Cake, she would have used it. This Carrot Bread was cooked in the rice cooker. The top side cannot be browned, but it looks fine upside-down. Naturally this batter can be baked in the oven OR cooked in a frying pan.
I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
1 & 1/2 cups Self-Raising Flour
2 tablespoons Caster Sugar *add more for sweeter bread
1/2 teaspoon Salt
1 Carrot *about 100g, finely grated
1/2 cup Milk
30g melted Butter OR Oil
Sultanas OR Raisins *optional
- Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good state, baking paper would be unnecessary.
- Place Self-Rising Flour, Sugar and Salt into a large bowl and mix well. *Note: If you use Plain Flour, you need to add 1 teaspoon Baking Powder and mix well.
- Add finely grated Carrot, Milk and Eggs, and whisk until smooth. Add melted Butter and mix well. Add Sultanas (OR Raisins) if you want to add some, and combine.
- Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and press ‘Start’ button at ‘Cake’ setting. When it is cooked, turn out on a plate and carefully peel away baking paper, and enjoy. OR you may wish to cool it on a wire rack.
- *Note: Compare the top side and bottom side. The top side cannot be browned and it looks steamed. It took 40 minutes for my rice cooker to cook it.