Steamed Carrot Cake Recipe

No need for an oven to make this classic cake!

Categories Dessert, Fruit, Del Monte Pineapple
Preparation Time10 min.
Cooking Time1 hr. and 34 mins.
Number of Servings 16


    • 1 tsp oil
    • 1/4 cup all-purpose flour
    • 3 pc egg
    • 1 cup oil
    • 1 tsp vanilla extract
    • 1 cup sugar, brown
    • 3/4 cup sugar, white
    • 2 cup carrot, grated
    • 1 can DEL MONTE Crushed Pineapple (227g), drained
    • 2 cup all-purpose flour
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 2 tsp cinnamon
    • 1 cup butter
    • 1 cup cream cheese
    • 2 cup sugar, powdered

Cooking Tools Needed

    • Grater
    • 7 1/2-inch Round Pan
    • Mixing Bowl
    • Rice Cooker

Cooking Skills Needed

    • Grating
    • Mixing


  1. Grease 7 1/2-inch round pan with oil then dust with flour. Base with parchment paper if available.
  2. Mix eggs, oil, and vanilla extract in a mixing bowl. Add brown sugar, white sugar, carrot, and DEL MONTE Crushed Pineapple. Set aside.
  3. In another bowl, mix the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  4. Mix the wet to the dry ingredients.
  5. Pour batter onto the pan. Steam for 1 hour and 20 minutes.
  6. Frosting: Soften butter before adding cream cheese.
  7. Add powder sugar. Mix in high speed.

Lusog Notes

This Steamed Carrot Cake recipe is rich in vitamin A that helps protect one from infections and promotes normal growth and development. Vitamin A also promotes good vision and healthy skin.

Chef's Tip

Make sure to place the cream cheese at room temperature 30 minutes before mixing so that it is soft enough to be whipped. Cream cheese that is too cold will be hard to smoothen and may cause the frosting to become lumpy.


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