Heirloom Carrot Spoon Cake Crock Pot Recipes

HEIRLOOM CARROT SPOON CAKE

Heirloom Carrot Spoon Cake image

Provided by Sandra Lee

Categories dessert

Time 4h33m

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8-ounce) can crushed pineapple
1 cup sour cream

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.

SPOON CAKE

Spoon Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the loaf pan
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup sugar
1 large egg
1/2 cup buttermilk
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate, chopped
2 tablespoons salted butter

Steps:

For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.

HEIRLOOM CARROT SPOON CAKE (CROCK POT)

Heirloom Carrot Spoon Cake (Crock Pot) image

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

Ingredients

1 (18 1/4 ounce) box spice cake mix
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8 ounce) can crushed pineapple
1 cup sour cream

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.

CARROT CAKE (CROCK POT)

Carrot Cake (crock Pot) image

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

Ingredients

2 eggs
1 cup sugar
2/3 cup vegetable oil
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup carrot, grated
1/2 cup nuts, chopped
1 (8 1/4 ounce) can pineapple in syrup, drained
1 teaspoon vanilla

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

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