Crock Pot Carrot Cake Recipes
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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- Spray the inside, or the Crock of the Crock Pot with the Cooking Spray, and turn the heat on Medium. Place Lid on Crock Pot. In the mixing bowl of a stand mixer, place the Cake mix, Oil, Water and Eggs - follow package directions for measurements - and add all ingredients to the mixing bowl. Mix on low speed until all ingredients are blended. Stop the mixer, and scrape down the sides of the bowl, and mix again at medium high speed for 2 minutes. Remove mixing bowl from mixer, and pour Cake batter into Crock Pot, scraping out the mixing bowl with a spatula. Bake the Cake for 2 hours in the Crock pot.
- Once the Cake is baked, turn off the Crock Pot and remove the Crock to a wire rack to cool the Cake. When the cake is cool, make the frosting: Place the Cream Cheese and Butter in the mixing bowl of a stand mixer, and mix until light and fluffy, using the Whisk attachment. Add about a third of the Powdered sugar, and 1 Tablespoon of the coffee. Mix until completely blended. Add another third of the Powdered sugar, and the other Tablespoon of coffee. Blend until smooth, then add the remainder of the Powdered Sugar, and mix until smooth. If the Frosting is too thick, and a few more drops of the coffee, or if it's too thin, add a little more powdered sugar, until desired consistency is achieved.
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