Rice Cooker Carrot Cake - cooking recipe

Ingredients

400 g flour (about 1.5 cups)
125 g sugar (about 1/2 cup)
1 teaspoon double-acting baking powder (non aluminum if possible)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger powder
2 tablespoons powdered milk (can replace this with fresh milk in equal volume to water below)
50 g raisins (about 1/4 cup)
50 g cashews (chopped, can be replaced with walnuts)
1 large carrot (about 1.5 cups when grated)
2 large eggs
80 ml corn oil (any oil ok about 1/3 cup)
1/2 teaspoon vanilla
2 tablespoons unsulphured molasses ('Blackstrap ')
125 ml water (about 1/2 cup)

Preparation

Combine all dry ingredients and mix well with a fork.
Peel and finely grate carrot
Add all wet ingredients and carrots to dry mixture and stir with fork until well mixed.
Lightly oil the pan of rice cooker.
Pour cake batter in to the rice cooker.
Set rice cooker to 'slow' if you have that option, then press start (if you do not have slow that is ok).
Rice cooker may shut off after 5 minutes, allow for 5 minutes to cool down and restart. Most cookers will require at least 2 cooking cycles for cake to bake.
Check for finished cake by inserting toothpick - it will come out clean when inserted into the cake if cake is cooked completely.
Remove pan from cooker when finished and let cool in pan for 1 hour.
Invert pan over a plate larger than pan opening and allow cake to slide onto plate from pan.
Frost or sprinkle with powdered sugar as desired.