Steps

1. Lightly grease the inside of the rice cooker pot with Vegetable Oil.
   🕒 00:54
2. Peel and grate 1 Carrot (150g).
   🕒 01:04
3. In a bowl, combine the grated Carrot, 50ml Milk, and 20g Granulated Sugar.
   🕒 01:18
4. Separate 2 Eggs into yolks and whites. Add the yolks to a separate bowl and mix well. Chill the egg whites in the freezer until needed.
   🕒 01:25
5. Sift 100g Pancake Mix into the egg yolk bowl and mix until no dry powder remains.
   🕒 01:41
6. Add 20g Granulated Sugar to the chilled egg whites in two portions. Beat with a whisk until stiff peaks form to create a meringue.
   🕒 02:02
7. Add half of the meringue to the carrot batter bowl and mix well.
   🕒 02:16
8. Transfer the remaining batter to the bowl with the rest of the meringue. Gently fold the meringue into the batter, being careful not to deflate it. This is the key! Mixing gently without deflating the meringue will result in a fluffy cake.
   🕒 02:28
9. Once evenly combined, pour the batter into the greased rice cooker pot.
   🕒 02:50
10. Set the rice cooker pot in the rice cooker, close the lid, and select the 'normal cook' setting.
    🕒 02:59
11. After cooking, insert a bamboo skewer to check if the cake is done. If batter clings to the skewer, cook for an additional cycle. This is the key! Cooking times may vary depending on your rice cooker model, so adjust the cooking time by checking with a skewer until the cake is fully cooked.
    🕒 03:17
12. After cooking, remove the rice cooker pot and drop it from a few inches high a few times to release any trapped air.
    🕒 04:03
13. Cover the rice cooker pot with a damp cloth or wet paper towel and let it cool down to room temperature.
    🕒 04:18
14. Once cooled, place a piece of parchment paper and a plate over the pot, then invert to release the cake.
    🕒 04:25
15. Cut into desired portions and serve.
    🕒 04:45