Carrot Cake with Rice Flour

Kome-ko Ninjin Cake
  • By
    Rie Nakamura
  • Time
    60 minutes
Carrot Cake with Rice Flour

Looking for cake that's both delicious and nutritious? Have yourself a luscious slice of carrot cake. This tasty dessert makes use of grated carrots, giving it just a hint of sweetness. It coomes with raisins and walnuts, too, so the texture is just as delightful as the taste.

Nutrition per Serving
  • Calories
    183
  • Sodium
    64mg
  • Fat
    10g
  • Protein
    4g
  • Carbs
    19g
  • Fiber
    1.6g
  • Cholesterol
    54mg

Ingredients

Servings
-
8
+
Imperial
    • A
    • 3.53  oz rice flour
    • 0.71  oz almond flour
    • tsp cinnamon powder
    • tsp baking powder
  • 5.29  oz carrot
  • eggs
  • tbsp white sesame oil
    • B
    • 1.76  oz raisins
    • 1.76  oz walnut

Instructions

Step 1

  • Prepare a loaf pan (18~19cm / 7.75 inch) or a round pan (12cm /5 inch)
  • Preheat the oven to 356°F (180°C).
  • Roughly chop the walnuts.
  • Place a baking sheet on the mold.

Step 2

Combine ingredients A in a bowl and whisk.

Carrot Cake with Rice Flour

Step 3

Grate the carrot. You don't have to peel the skin, but doing so gives it a brighter color when baked.

Carrot Cake with Rice Flour

Step 4

In a separate bowl, beat the eggs. Add the grated carrots and white sesame oil.

Carrot Cake with Rice Flour

Step 5

Add the bowl of mixed dry ingredients from step 2 to the bowl of egg mixture.

Carrot Cake with Rice Flour

Step 6

Add in ingredients B (raisins and walnut) and mix with a rubber spatula. Pour the dough into a mold. Bake at 356°F (180°C) for 40-50 minutes. Test the center with a bamboo skewer or a toothpick. If it comes out clean, then the cake is done.

Carrot Cake with Rice Flour

Step 7

If you want to make cheese frosting, mix 2oz/60g of cream cheese, 1 tsp of lemon juice, and 1 tbsp of sugar. Use this to ice the cake and decorate with nuts as you like..

Carrot Cake with Rice Flour

Tips

This cake is made with one whole carrot. All you have to do is grate the carrot and mix it with other ingredients, so it's rather easy. Even if you don't like carrots, there's a chance you'd like carrot cake. We hope you give it a try.

Cooking Tips

  • This recipe doesn't have sugar because it makes use of carrots and raisins are natural sweeteners. If you prefer your cake sweeter, add 1-2 tbsps of sugar to the recipe.
  • You can use vegetable oil or rice oil instead of white sesame oil.
  • You can skip cinnamon powder if you're not a fan.
Rie Nakamura
Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.