Carrot Cake Butter Mochi
Carrot cake butter mochi is a gluten free mochi cake with all the same carrot cake flavor you know and love. Top with optional whipped cream cheese frosting and candied pecans.
Ingredients
- 1 16 oz box mochiko
- 1 1/2 cups lightly packed dark brown sugar 210 g
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 4 large eggs
- 1 13.5 oz can coconut milk 400 mL
- 1/2 cup oil
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups grated carrots 230g around 4-5 large carrots
- 2 cups whipped cream cheese frosting optional
- 1/2 cup candied pecans for topping optional
Instructions
- Preheat oven to 350 degrees F. Grease and line a metal 9x13" baking pan.
- In a large bowl, whisk the mochiko, brown sugar, baking powder, baking soda, salt, and spices, trying to break up the clumps of brown sugar.
- Add eggs, coconut milk, oil, melted butter, vanilla extract, and grated carrots. Stir everything very well, ensuring that no dry lumps of mochiko remain.
- Pour batter into your prepared baking tin and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Carrot cake butter mochi can be eaten plain or topped with optional whipped cream frosting and candied pecans. Allow cake to cool before frosting, if using. Leftovers can be kept in an airtight container in the fridge for 5 to 6 days.
Video
Notes
- You can buy candied pecans at Trader Joe's or make them yourself. I like to toast 1/2 cup chopped pecans with 2 tbsp granulated sugar in a skillet over medium high heat until the sugar melts and coats the chopped nuts. Allow to cool before using.
- Feel free to add the pecans and other mix ins (e.g. raisins, chopped walnuts) directly into your batter if you prefer.