Carrot Cake Butter Mochi Recipe
Turn traditional carrot cake into a Hawaii style butter mochi cake with this easy recipe. It’s naturally gluten-free and perfect for Easter or any potluck. Disclaimer: this post may contain affiliate links.
After the success of my cornbread butter mochi recipe last Thanksgiving, I’m now obsessed with finding other holiday foods I can mochi-fy. This past Easter, I was looking up carrot cake recipes when I thought – but of course! I should make a carrot cake mochi!
Carrot cake is already fairly easy to make – usually only requiring the mixing of wet ingredients and dry ingredients separately and then together. All I really needed to do was figure out how much extra liquid to add when using mochiko (since the rice flour can absorb a lot more liquid to get a nice squishy texture).
Et voila! This recipe makes one 9×13″ rectangle cake, perfect for sharing at potlucks. It tastes great on its own, but is especially decadent when topped with my whipped cream cheese frosting and candied pecans. For more information on recipe substitutions and other variations, read the FAQs down below, otherwise scroll on down to the recipe card. Happy baking!
Butter Mochi FAQ
What is Mochiko? Can I Substitute Other Rice Flours?
Mochiko is a rice flour made from mochigome, which is the rice that you make mochi with. In English it’s also called glutinous rice flour or sweet rice flour.
You cannot use another rice flour substitute and still achieve the same texture, unfortunately. Different rice flours absorb liquids differently, so your batter may be vastly different if you use other glutinous rice flours. Mochiko can be found at any Japanese grocery store but even at many mainstream grocery stores in the US in the international aisle. My favorite brand (in the US) is Koda Farms’ Blue Star Mochiko.
Can I Bake This in Other Pans?
I recommend a metal 9×13″ pan. Glass or ceramic does not conduct heat as well and may lead to longer bake times.
You can halve this recipe for one 9×9″ square pan or one 8″ or 9″ round cake pan.
Can I Add Other Mix-ins?
Feel free to mix in up to a cup of chopped pecans, walnuts, or other nuts if you wish. Because mochi is known for its soft, chewy texture, I personally prefer to leave the cake without any crunchy bits inside and instead sprinkle candied nuts (you can buy them at Trader Joe’s) on top.
Can I Change This to a Regular Carrot Cake?
Uh, yes? But then why did you click on a carrot cake butter mochi recipe? If you want to make a normal carrot cake, I recommend omitting the coconut milk and subbing 1 cup of plain yogurt instead. And, obviously, use 3 cups (400 g) of all purpose flour instead of mochiko.
What Frostings Go Well With This Mochi Cake?
Besides my whipped cream cheese frosting, which I highly recommend, you can make a standard cream cheese buttercream. I have a recipe for cream cheese buttercream with my Easy Cinnamon Rolls from Scratch recipe. Simple whipped cream also tastes great!
Alright, I think that’s it. If you have any other questions, feel free to leave a comment below!
Carrot Cake Butter Mochi
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 9×13" 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.
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.
This recipe was so great for my low gluten family after we bought too many carrots. My dough was very moist and I needed to bake for extra twenty minutes. Turned out perfectly. Like carrot cake brownies. I was challenging not to eat the whole pan in one sitting.