Slow Cooker Carrot Cake

I found this recipe in Canadian Living Magazine.  If you’re looking for an easy but delicious dessert for Easter, boy do I have a cake for you. This is my second attempt making a cake in the Slow Cooker and I’m surprised how good it turned out. It is one of the moistest cakes I have ever tasted and top it off with Cream Cheese Icing,  OMEB! Oh my Easter bunny.  I only let my family have one piece and froze the rest for my Mom. It is her favorite cake. I must say every time I open the freezer door and see the cake staring at me I think about eating it and quickly close the door to the freezer…

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Who ever thought about putting carrots in a cake was a genius. Now you don’t feel so guilty eating cake.

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The most important part about making a cake in a slow cooker is the parchment paper liner. When tracing the parchment paper outline, add an extra 2 inches to the circumference of the slow cooker and cut out the shape. Grease insert; line with parchment paper cutout. Once the cake is done the parchment paper will lift out with ease.

CAKE

  • 1 cup drained canned crushed pineapple
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 cups grated peeled carrots
  • 1/2 cup raisins (optional)

CREAM CHEESE ICING

  • 1 pkg (250g) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 cup icing sugar

The first step with the ingredients is straining the crushed pineapple with the lid. Press the lid against the pineapple letting out as much juice as possible. Set aside the pineapple.

In a large bowl, beat together brown sugar, eggs, oil, vanilla and 1/4 cup water until smooth.

In a separate bowl whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.

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Add the dry ingredients to the wet ingredients along with the 1 cup of crushed pineapple, carrots and raisins (optional).

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Take a spatula and scrape out the ingredients into the insert in the slow cooker.

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Cover and cook on high for 2 to 3 1/2 hours or until a knife inserted in the middle comes out clean. My 28 year old crock pot took 3 1/2 hours to bake the cake.  Turn off slow cooker, uncover and let cool for 15 minutes. Using the parchment paper lift out the cake carefully, remember it is still hot so let cool completely on the rack.

While the cake is cooling grab a smaller bowl, beat the cream cheese with butter until smooth.  Add the vanilla then the icing sugar 1/4 cup at a time still until smooth. I added a little more icing sugar to sweeten it up a bit more. Once the cake is completely cool spread it on top of the cake.

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I used reduced fat cream cheese.     ** You can make the cream cheese frosting ahead of time putting a cover over it and refrigerate up to 24 hrs. Be sure to let it stand at room temperature  for 30 minutes before frosting the cake.

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