Slow Cooker Carrot Cake Food

SLOW COOKER CARROT CAKE

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.

SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)

Steps:

• Cut a 12 inch circle from the parchment paper. Cut a small circle in the center Choose carrots that measure 3/4 to 1 1/4 in across the thickest end.
• Bring water, butter and salt to a simmer in a 12-inch skillet over high heat.
• Remove from heat, add carrots in a single layer, and place parchment round on top of the carrots. Cover skillet with lid and let stand for 20 minutes.
• Remove lid from skillet, leaving the parchment round in place, and bring to a simmer over high heat.
• Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round.
• Increase heat to medium-high, and continue to cook caarrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer to platter and serve.

SLOW COOKER 'CARROT CAKE' OVERNIGHT BARLEY

Steps:

• Pour water into slow cooker sprayed with cooking spray; stir in barley. Cover with lid.
• Cook on LOW 8 hours. (Water should be completely absorbed.)
• Add remaining ingredients; stir until Neufchatel is completely melted and mixture is well blended.

HEIRLOOM CARROT SPOON CAKE (CROCK POT)

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.

RICE COOKER CARROT CAKE

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.