Steaming Sweet: Carrot Cake Perfection

Steamed carrot cake is a delicious dessert that is perfect for those who don't have access to an oven. The steaming process makes the cake softer and moister than its baked counterpart, and it pairs well with a cream cheese frosting. This cake is also versatile, as it can be made in a variety of ways, including the traditional steamed puddings popular in Ireland and England, or with an Asian twist, such as the Chinese Teochew dish called Char Kueh.

Preparing the ingredients

Firstly, gather all the necessary ingredients, including fresh carrots, flour, sugar, eggs, oil, spices such as cinnamon and nutmeg, and any additional mix-ins like raisins, nuts, or dried fruits. You may also want to include cream cheese and butter for a delicious cream cheese frosting. If you plan to make a savoury carrot cake, you can include ingredients like dried shrimp, mushrooms, Chinese sausage, and radish. Ensure that all your ingredients are measured out and readily available before you begin cooking.

For the carrots, it is essential to grate them finely to ensure they are evenly distributed throughout the batter. You can use a grater or a food processor for this step, and it is recommended to grate the carrots at home to ensure their freshness. Avoid using pre-shredded or packaged carrots as they tend to be dry and hard.

If you are using dried fruits like raisins or nuts, you may want to add about 1 cup of these ingredients to the batter. However, if you are not a fan of these mix-ins, feel free to leave them out or adjust the quantity to your preference.

Before you start mixing the batter, prepare your steamer by bringing the water to a boil. If you don't have a steamer, you can use a large deep pan with a lid. It is crucial to preheat the steamer, just like you would preheat an oven when baking a cake. Additionally, to prevent condensation from dripping onto the batter, consider tying a thin towel or cloth under the lid or covering the pans with aluminium foil during steaming.

Once your ingredients are gathered and prepared, you can start mixing the batter. In a medium bowl, combine the dry ingredients, including the flour, baking soda, baking powder, salt, and spices. Set this aside. In a separate bowl, mix the wet ingredients, such as eggs, oil, vanilla extract, and sugar. Gradually whisk the wet ingredients into the dry ingredient mixture until well incorporated. Remember not to overmix the batter.

Finally, stir in the grated carrots and any additional mix-ins, such as raisins or nuts, until they are well combined. Your batter is now ready to be poured into your prepared cake pan and steamed!

Grating the carrots

• Choose Fresh Carrots: Opt for fresh whole carrots instead of pre-shredded packaged carrots, as they tend to be drier and harder. Look for carrots that are firm, bright in colour, and have smooth skin.
• Amount and Weight: Depending on the recipe, you will need around 2 cups or 7 oz of grated carrots. This usually translates to about one very large carrot.
• Peel and Wash: Before grating, be sure to peel the carrot to remove its outer layer. Then, thoroughly wash the carrot to remove any dirt or impurities.
• Grating Tools: You can use a standard grater or a food processor to grate the carrots. If using a grater, choose the smallest holes to achieve finely grated carrots. A food processor will also get the job done quickly and efficiently.
• Grating Technique: Hold the carrot firmly and carefully rub it against the grater, applying gentle pressure. Angle the carrot so that it creates thin, delicate shreds. Alternatively, if using a food processor, feed the carrots through the feeding tube and use the grating attachment for a similar result.
• Consistency: Aim for a fine and even consistency in your grated carrots. Finely grated carrots will cook more effectively during steaming and create a softer texture in your cake.
• Storage: If grating the carrots in advance, store them in an airtight container in the refrigerator. Freshly grated carrots can be stored for up to a week when properly refrigerated.

Remember, the key to a delicious steamed carrot cake is to start with fresh, finely grated carrots that will ensure an even distribution throughout your batter and contribute to the overall moist texture of the cake.

Combining the ingredients

Firstly, prepare your mixing bowls. You will need one large bowl for combining the wet and dry ingredients, and another bowl for the dry ingredients.

In the medium-sized bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this aside.

Now, for the wet ingredients. In your large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. Whisk in the vegetable oil, little by little, until everything is well incorporated.

With a spatula, gently fold the dry ingredients into the wet mixture until well combined. Be careful not to overmix.

Next, stir in the grated carrot and any additional ingredients like raisins or nuts. If you're adding dried shrimp, Chinese sausage, or mushrooms, as some recipes suggest, now is the time to add them.

Your batter is now ready to be transferred to your prepared cake pan/pans.

Cooking the cake

First, prepare your ingredients. If you're making a Chinese-style carrot cake, this will include dried shrimp, Chinese liver sausage, dried Chinese mushrooms, garlic, red chilli, spring onion, fried shallot, radish, and five-spice powder. If you're making a Western-style carrot cake, you'll need eggs, oil, vanilla extract, brown sugar, white sugar, grated carrot, pineapple, and various dry ingredients.

Next, steam and dry the radish (if using) by placing it in a pan of simmering water for around 5 minutes. Drain the radish and squeeze out any excess water using a cheesecloth. Fry your ingredients—this could be the dried shrimp, garlic, shallots, Chinese sausages, mushrooms, and dried radish, or just the dried shrimp—in a wok with oil. Add in the radish and pour in the juices from the Chinese sausage, dried shrimp, and mushroom. Simmer until the radish is cooked, then add in the batter slowly, stirring continuously until the mixture thickens.

Now, it's time to steam the cake. Pour the mixture into a greased tray and cover with a towel. Steam for around 20 minutes or until firm. Alternatively, you can steam the cake in a rice cooker. If you're using a steamer, be sure to preheat it and prevent condensation from dripping onto the batter.

Finally, remove the cake from the heat and let it cool before garnishing and serving.

Making the frosting

The cream cheese frosting is a key component of this carrot cake. It adds a lovely creamy texture and a tangy flavour that pairs perfectly with the sweetness of the cake. Here is a step-by-step guide to making the frosting:

Firstly, ensure that your cream cheese and butter are at room temperature. Take them out of the fridge at least 30 minutes to one hour before you plan to start making the frosting. This is important because cold cream cheese can be difficult to work with and may result in a lumpy frosting. You want the cream cheese and butter to be soft and spreadable.

For the cream cheese frosting, you will need 16 oz (450 g) of cream cheese and 1 cup (225 g) of unsalted butter. You can use either a handheld or stand mixer for this part. Begin by beating the cream cheese and butter together in a large bowl. Mix on medium-high speed until they are fully combined and smooth, with no lumps.

Next, you will add in the milk, vanilla extract, and confectioners' sugar. For this recipe, you will need 1/2 tbsp of vanilla extract and 2 cups (250 g) of confectioners' sugar. Beat these ingredients into the cream cheese mixture until they are well combined. Taste the frosting and adjust the sweetness to your preference. If you prefer a sweeter frosting, you can gradually add more confectioners' sugar.

Once your frosting is ready, it's time to assemble the cake. If you baked your cake in two layers, use a knife or cake leveller to even out the tops of each layer. Place the first cake layer on your serving plate or cake stand. Spread a generous amount of frosting on top, then add the second layer. Frost the entire cake, covering the top and sides with a smooth, even layer of frosting.

Finally, you can decorate your carrot cake. The recipe suggests topping the cake with 1 cup (125 g) of toasted, chopped walnuts. However, you can get creative and use other toppings of your choice. Enjoy your delicious, homemade steamed carrot cake!

Frequently asked questions