CARROT CAKE (CROCK POT)
Make and share this Carrot Cake (crock Pot) recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with sugar and oil. Combine dry ingredients. Add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla.
- Pour into greased and floured Crock pot bake pan. Cover and place in Crock pot.
- Cover. Bake on HIGH setting 2 1/2 - 4 hours.
- Ice with cream cheese icing.
Nutrition Facts : Calories 332.2, Fat 16.2, SaturatedFat 2.3, Cholesterol 35.2, Sodium 257.2, Carbohydrate 42.9, Fiber 1.7, Sugar 20.7, Protein 4.9
SLOW COOKER CARROT CAKE
My oven has been out of order for some time now as I await the arrival of some special order part. I had a craving for carrot cake and tried out this novel way of 'baking' one. The recipe is an adaptation from Beth Hensperger's "Not Your Mother's Slow Cooker Cookbook". You can use a small spring form pan that fits inside your large slow cooker. I did not have one so I used the no stick insert from my rice cooker as an improvised cake pan.
Provided by Chef Regina V. Smith
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well.
- In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
- In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts.
- Add the liquid ingredients to the dry, beating until smooth.
- Stir in the carrots, pineapple and walnuts.
- Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours.
- Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan.
- Once cool, you can ice with cream cheese frosting.
CROCK POT CARROT CAKE
This is the easiest carrot cake I've ever made! Very moist and quite delicious. Hubby's favorite is carrot cake, so this will be made many more times, no doubt :-)
Provided by Wendi Gilbreath
Categories Cakes
Time 4h15m
Number Of Ingredients 11
Steps:
- 1. Combine all ingredients in a large bowl. Spray slow cooker crock with non-stick cooking spray. Pour cake mixture into slow cooker. Cover; cook on high for 3 to 4 hours.
CARROT CAKE IN A CROCK POT!
Note: Placing several layers of paper towels between the top of the slow cooker and the lid absorbs excess steam while the cake cooks. The result is a pleasantly moist-textured cake. This is a Weight Watchers recipe. They calculate it to be 4 POINTS.
Provided by Terrie Hoelscher
Categories Cakes
Time 1h50m
Number Of Ingredients 15
Steps:
- 1. Note: this is a crock pot recipe! It is written for a 3-1/2 - 4-qt crock pot, that has a removable ceramic/stoneware insert. If you have a different type of crock pot, you'll have to experiment with it and make at your own risk! :o)
- 2. Preheat heating base of crock pot to HIGH. Spray stoneware insert with nonstick spray. Line bottom with waxed paper and lightly spray the waxed paper with nonstick spray.
- 3. In a medium bowl, whisk all purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, with electric mixer on medium-high speed, beat granulated sugar, oil, water, egg substitute, and vanilla for about 2 minutes. Reduce speed to LOW. Add flour mixture, and beat just until blended. Stir in carrots and raisins. Pour batter into stoneware insert, and place it in pre-heated base. Cover top of slow cooker with 2 double-thickness paper towels, then place crock pot lid on top of paper towels. Cook until toothpick inserted into center of cake comes out clean, 1-1/2 to 2 hours.
- 4. Transfer stoneware insert to a cooling rack and let it cool for 15 minutes. Run a thin knife or spatula around edge, to loosen cake from stoneware. Invert onto a rack and remove the waxed paper. Let cool completely, then dust with confectioners' sugar.
- 5. Weight Watchers calculates this to be a POINTS value of 4, if serving 12 people.
CROCK POT GLAZED CARROTS
This recipe is posted as part of a challenge during ZWT8 for France Region. I used Bayhill's recipe (Recipe #232735) as the base for changing her dish to a crockpot dish. I did tweak a few ingredients while making this in the crockpot as I felt the brown sugar would work better than granulated and added cinnamon as it reminds me of another recipe I have posted on Zaar.
Provided by HokiesMom
Categories Vegetable
Time 3h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients into a lightly sprayed 2 quart slow cooker; stir together.
- Place lid on slow cooker and cook on HIGH for 1 hour.
- Stir together one more time and then turn heat down to low and cook for an additional 2 1/2 - 3 hours (till done to the crispness you prefer is reached).
Nutrition Facts : Calories 100.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 88.9, Carbohydrate 16.6, Fiber 2.4, Sugar 12.5, Protein 0.8
HEIRLOOM CARROT SPOON CAKE (CROCK POT)
Make and share this Heirloom Carrot Spoon Cake (Crock Pot) recipe from Food.com.
Provided by Crystal B.
Categories Dessert
Time 4h3m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
- The paper towl absorbs the moisture and does not allow the water to drop onto the cake.
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- Add the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg to a mixing bowl; stir to combine.
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