Fluffy and Tender Steamed Carrot Cake for Snacks

Name: Fluffy and Tender Steamed Carrot Cake for Snacks
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: Cake flour — 150 g (1.5 cups); Baking powder — 1 tsp; Salt — 0.3 tsp; Grapeseed oil — 50 g (1/3 cup); Walnuts — 50 g (2/3 cup); Brown sugar — 100 g (2/3 cup); Carrot — 1, 100 g (small size); Egg — 3; Cocoa powder — 1 tbsp (I forgot to add it)

A fluffy, tender carrot snack cake steamed gently in a steamer instead of baked in an oven.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Fluffy and Tender Steamed Carrot Cake for Snacks — finished dish

Summary

This tender carrot snack bread comes together easily using a steamer instead of an oven. It rises nicely without fussing over heavy whipping, and toasted walnuts add a pleasant crunch. Steam it for 20 to 30 minutes to enjoy its fluffy texture and clean, gentle flavor.

Servings: about 3–4 servings
Cook time: 30 minprep not included
Difficulty: Medium
Spiciness: Not spicy

Ingredients

Cake flour150 g (1.5 cups)
Baking powder1 tsp
Salt0.3 tsp
Grapeseed oil50 g (1/3 cup)
Walnuts50 g (2/3 cup)
Brown sugar100 g (2/3 cup)
Carrot1, 100 g (small size)
Egg3
Cocoa powder1 tbsp (I forgot to add it)

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

Take the eggs out of the refrigerator and let them sit at room temperature for about 1 hour.
If using cinnamon powder instead of cocoa powder, use 1 tsp.
You can use cooking oil instead of grapeseed oil.
Other nuts work well instead of walnuts, and raisins are great too.
Try adapting the recipe with different vegetables and nuts instead of carrots.

Steps

Take the eggs out of the refrigerator and let them sit at room temperature for about 1 hour.
Prepare the ingredients as shown in the photo.
Sift the cake flour twice together with the baking powder and salt.
You can use cooking oil instead of grapeseed oil.
I prepared the cocoa powder but completely forgot to add it in. What am I going to do with this forgetfulness?
Adding 1 tsp of cinnamon powder instead of cocoa powder is also fragrant and delicious.
Grate the carrot or slice it into thin matchsticks, then squeeze out the excess moisture moderately.
Toast the walnuts in a dry pan without oil to remove any stale odor. Finely chop them with a knife.
Other nuts work well instead of walnuts, and raisins are great too.
Line the container with parchment paper. You can also use aluminum foil if you have it.
If you do not have parchment paper, grease the mold with oil.
Place the eggs in a bowl and whisk in the sugar in 2 to 3 additions to dissolve it.
You do not need to worry about whipping it up like a castella sponge cake. Once the sugar dissolves completely, it will take on this color.
Add the carrot, walnuts, and grapeseed oil, then mix roughly.
Add the twice-sifted flour mixture into the batter and mix well.
Rotate the bowl while lifting the spatula from the bottom and folding it over.
Pour the batter into the mold and steam in a preheated steamer over rising steam for 20 to 30 minutes.
The time varies depending on the amount of batter. It is done when a skewer inserted comes out clean with no wet batter.
To bake in an oven, preheat and bake at 180°C for 30 to 35 minutes.
Transfer the fully cooked bread onto a plate and peel off the parchment paper.