Steamed Moist Carrot Cake

This steamed moist carrot cake by FOODIY REYNA is probably the most delicious carrot cake you’ll ever make. It does not use any eggs and only requires basic ingredients. The cake is steamed, not baked, so no need for an oven. If you have a stovetop, you are good to go.

You have to try this recipe, especially if you are a fan of carrot-flavored desserts. I bet it will instantly become your favorite.

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This homemade carrot cake is surprisingly easy and quick to make. It will only take you less than an hour in the kitchen. I have already tried a ton of carrot cakes in different bakeries. Most of the time, they are too dry for my liking, but this recipe is different. The cake turned out perfectly moist, and the caramel sauce on top blended well with the bright flavors of carrots, cinnamon, and sugar.

Here’s another recipe for you: Buttery Glazed Carrots Recipe

Easy Steamed Moist Carrot Cake Ingredients

For the cake:

• 1 1/2 cups of all-purpose flour
• 1 cup of grated carrots
• 1 cup sugar
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 cup of water
• 3/4 cup of evaporated milk
• 2 tablespoons of raisins
• 1/8 teaspoon of salt
• 1 teaspoon of cinnamon powder
• 1 tablespoon of salted butter

For the caramel sauce:

• 3/4 cup of white sugar
• 1 tablespoon of butter
• 3 tablespoons of evaporated milk
• pinch of salt

How to Make Steamed Moist Carrot Cake

Step 1:

Make the cake. In a large bowl, add the sugar and butter. Whisk until well combined. Next, add all-purpose flour, baking powder, baking soda, salt, cinnamon powder, milk, and water. Whisk until smooth.

Step 2:

Add grated carrots and raisins to the mixture and mix until well combined.

Step 3:

Grease a cake mold with butter or oil. Pour the batter. Sprinkle more grated carrots on top. Cover it with aluminum foil.

Step 4:

Boil a pot of water, then place the cake mold on top. Cover and steam for 30 minutes in low-medium heat. If the toothpick comes out clean or with a few moist crumbs, the cake is ready.

Step 5:

Remove the cake mold and let it cool completely.

Step 6:

Make the caramel sauce. In a pan, add the sugar and let it caramelize over low-medium heat. Do not mix it. Once bubbling, add 1 tablespoon of butter and mix until well combined. Reduce heat to low, then add 3 tablespoons of evaporated milk. Mix and add a pinch of salt. Stir then turn off the heat.

Step 7:

Pour the caramel sauce over the cake. Spread evenly. Let it set for a few minutes before serving. Slice, serve, and enjoy!

Steamed Moist Carrot Cake