Andy Ricker'S 'Carrot Cake' Recipe

Name: Andy Ricker'S 'Carrot Cake'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds daikon radish, peeled and grated, squeezed until relatively dry; 2 tablespoons vegetable oil; 3 1/2 cups water; 2 cups rice flour; 1 teaspoon ground white pepper; 2 teaspoons kosher salt; 2 tablespoons vegetable oil; 1 7-ounce portion of radish cake; 2 cloves garlic, thinly sliced; 1/2 small white onion, thinly sliced lengthwise; 1/2 cup bean sprouts; 2 extra large eggs, beaten; 1 tablespoon Kecap Manis (sweet dark soy sauce from Malaysia); 1 tablespoon light soy sauce; 1/4 cup chopped green onions; Few dashes of white pepper; 1 tablespoon torn cilantro

Servings: persons

2 pounds daikon radish, peeled and grated, squeezed until relatively dry
2 tablespoons vegetable oil
3 1/2 cups water
2 cups rice flour
1 teaspoon ground white pepper
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 7-ounce portion of radish cake
2 cloves garlic, thinly sliced
1/2 small white onion, thinly sliced lengthwise
1/2 cup bean sprouts
2 extra large eggs, beaten
1 tablespoon Kecap Manis (sweet dark soy sauce from Malaysia)
1 tablespoon light soy sauce
1/4 cup chopped green onions
Few dashes of white pepper
1 tablespoon torn cilantro

1
fry the daikon in the vegetable oil for 5 minutes in a saute pan. Add 1 cup of water, bring to boil, and cook for 15 minutes until soft. Drain.
2
Mix the rice flour, white pepper, salt, and remaining 2 1/2 cups water together to make a slurry. Add daikon to slurry, mix well, turn into oiled square aluminum pan, and steam over high heat for 10 to 15 minutes or until set. Cool in refrigerator uncovered. When completely cooled, cut the radish cake into 1-inch squares. Divide into six 7-ounce portions. Freeze unused portions of the radish cake.
3
Heat the oil in a nonstick skillet. Fry the radish cake until golden brown. Add garlic and onion and fry for 1 minute. Add the bean sprouts and continue cooking. Add the eggs and cook until set. Add the Kecap Manis, soy sauce, green onions, and white pepper. Mix, turn onto a medium plate, and sprinkle with the torn cilantro.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds daikon radish, peeled and grated, squeezed until relatively dry, 2 tablespoons vegetable oil, 3 1/2 cups water, 2 cups rice flour, and more.

Yes, Andy Ricker'S 'Carrot Cake' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Andy Ricker'S 'Carrot Cake'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions