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.
HEIRLOOM CARROT SPOON CAKE
Steps:
- Spray a 5-quart slow cooker with butter flavored cooking spray.
- Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
- Serve warm.
RICE COOKER CARROT CAKE
This yummy cake works every time and is a consistent favorite while also being a healthy way to get some vegetables into your diet. Top with your favorite frosting or just sprinkle with powdered sugar it is an everyday special treat cake.
Provided by circle3
Categories Dessert
Time 2h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
MOROCCAN APPLESAUCE CAKE (CROCK POT)
This recipe is based on one from Lou Seibert Pappas' cookbook, Extra-Special Crockery Pot Recipes. She says, "Serve this unusual cake warm with scoops of coffee or chocolate ice cream."
Provided by mersaydees
Categories Dessert
Time 3h50m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Prepare a 2-quart pudding mold or 2-pound coffee can by greasing and flouring. Set aside.
- In bowl of electric mixer, cream butter and sugar. Add eggs one at a time, beating until smooth after each addition. Beat in vanilla.
- In small bowl combine applesauce and soda; stir in to mixer bowl.
- Mix flour, cinnamon and salt together. Add to creamed mixture. Beat until smooth.
- Mix in chocolate bits, dates (or raisins) and walnuts.
- Turn into prepared pudding mold or coffee can. Place in crockery pot. Cover with 4 layers of paper towels. Place crockery pot lid loosely on top to allow steam to escape. Cook on high (300°F) 3 to 3 ½ hours, or until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 4316.8, Fat 211.9, SaturatedFat 97, Cholesterol 616, Sodium 4103.2, Carbohydrate 599.3, Fiber 34.1, Sugar 364.8, Protein 56.6
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.
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