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Yummy Carrot Cake Minus the Oven? Yes Please! 4 Mouthwatering Hacks

Yummy Carrot Cake Minus the Oven? Yes Please! 4 Mouthwatering Hacks

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Just when I thought I’d tried everything carrot cake has to offer, this delicious dessert managed to really surprise me!

It was my baking Saturday last week, and I planned to make a carrot cake (the batter was almost done!). I went to preheat my oven, but for some mysterious reason, it wouldn’t turn on.

After a few minutes of frustration, my logical side kicked in and I started wracking my head for ways to make carrot cake oven-less.

Luckily, after a short while of revisiting my previous cooking endeavors and a quick internet search, I was able to enjoy some yummy carrot cake using the pot method.

Not only that, I came up with 3 other solutions that you can try if you’re having the same problem!

So, if you’re also wondering how to make carrot cake without an oven, start taking notes!

1 – The Pot Method

This method was my first choice since I already had batter waiting to be baked.

It’s pretty simple to execute once you learn it, but it could take longer than the oven depending on whether or not you use salt. Allow me to explain.

You’ll start by choosing a baking pan and a cooking pot. The pot must be large enough to fit the pan without the walls touching.

Next, you’ll place the pot on the stove and turn the flame to medium. You should also put a wire rack inside the pot.

An optional step is to add about 2 cups of salt to the pot and then place the wire stand over the salt.

Whether you use salt or not, you’ll then cover the pot and allow it to preheat.

From there, you’ll prepare your batter as normal. Once the batter is ready, you’ll grease the baking pan and pour in the batter.

You’ll then carefully transfer the pan inside the pot, setting it on top of the wire stand. Make sure the pan is well-centered inside the pot to promote even cooking of the cake.

Cover the pot again and let the cake bake on medium heat.

If you’ve added salt to the pot, your carrot cake should finish baking after around 20 minutes. If not, it should be ready within 45 to 50 minutes.

You can check for doneness in both cases using a toothpick. Stick it in the middle of the carrot cake, and if it comes out clean, then it’s time to take the cake out.

2 – The Rice Cooker Method

Next is a handy method if you have a rice cooker sitting in your kitchen. It may sound weird, but I promise you it works – quite well actually!

You’ll start by mixing your ingredients to make the carrot cake batter as you normally do.

Once the batter is done, grab the rice cooker and brush the inside walls with some melted butter. Pour the batter into the rice cooker, plug it in, and then press cook.

When the cooker finishes, wait for about 10 minutes and then start another cooking round. The total number of rounds until the cake is cooked depends on how hot your cooker gets.

You can check for doneness between rounds using a toothpick. When it comes out clean, take the carrot cake out of the cooker and let it cook on a rack before frosting.

  • Consider flipping the cake inside the rice cooker with the help of a plate after a couple of cooking rounds. This speeds up the cooking of the other side.

3 – The Crackers Method

Now, this method isn’t an alternative baking or cooking method for cakes; it’s an approach to making a carrot cake-like dessert with the same flavors while eliminating the need for baking/cooking.

I call it the crackers method because it uses crackers to build “cake” layers. The filling is carrot cake cream. Here’s how you can make it:

  • In a bowl, beat cream cheese (at room temperature) until smooth and fluffy.
  • Add sweetened condensed milk and beat until well combined and even.
  • Stir in the spices and shredded carrots.
  • In a different bowl, beat heavy cream until you can form peaks.
  • Gradually fold the heavy cream into the cream cheese mixture until you end up with a fluffy carrot cake filling.
  • Prepare some crackers (graham crackers or your favorite kind).
  • Lay the first layer of cracker in a pan. The pan size depends on how big you want the cake to be, but I recommend a 7- or 8-inch pan.
  • Spoon some of the filling onto the crackers and spread it to even out.
  • Add another layer of crackers alternating with the filling until the pan is full. It should end with a layer of filling on top.
  • Loosely cover with plastic wrap and let it sit in the fridge for at least 5 hours.

4 – The Food Processor Method

Last but not least, you can avoid the need to bake your carrot cake by turning the recipe into carrot cake bars instead. I call it the food processor method because blending is key in this approach.

You’ll start by gathering your ingredients: carrot grates, almond flour, oat flour, date syrup, vanilla extract, and spices (cinnamon, nutmeg, ginger, etc.).

Then, grab your trusty food processor and add the grated carrot, almond flour, and oat flour. Pulse-combine the ingredients until smooth.

In a small bowl, stir the date syrup with the spices and vanilla extract. Add this mixture to the food processor and pulse until evenly combined.

The end mixture should be sticky and firm enough to not collapse when you press it between your fingers.

Finally, transfer the carrot cake bar mixture to a pan and pack it tightly so it’s nice and firm. Let the pan sit in the fridge for half an hour before serving (it can last up to 5 days).

Final Thoughts

If your oven isn’t working or you just want to explore some alternative ways to make carrot cake, these four methods will definitely hit the spot!

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