Slow Cooker Carrot Cake

Slow Cooker Carrot Cake IMAGE Author: Canadian Living Credits: Slow Cooker Carrot Cake IMAGE

Nothing beats a classic carrot cake with cream cheese icing. When tracing the parchment paper outline, add an extra 2 inches (5 cm) to the circumference of the slow cooker; this extra buffer will help you lift the cake out of the insert with ease. Cost: $0.70/serving

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: March 2015

Ingredients

Cake:
  • 1 cup drained canned crushed pineapple
  • 1 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 cup grated peeled carrots
  • 1/2 cup raisin
Cream Cheese Icing:
  • 1 pkg (250 g) cream cheese softened
  • 1/4 cup butter softened
  • 1/2 teaspoon vanilla
  • 1 cup icing sugar

Method

Cake: Place insert of 5- to 6-quart (5 to 6 L) slow cooker on sheet of parchment paper. Adding 2 inches (5 cm), trace around bottom; cut out shape. Grease insert; line with parchment paper cutout.

Strain crushed pineapple through fine- mesh sieve, pressing with back of spoon to remove excess liquid. Set aside.

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

In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add to egg mixture along with carrots, pineapple and raisins; stir just until moistened. Scrape into prepared slow cooker, smoothing top. Cover and cook on high until cake tester inserted in centre comes out clean, about 2 hours.

Turn off slow cooker. Uncover and let cool for 15 minutes. Using parchment paper, lift out cake onto rack; let cool completely.

Cream Cheese Icing: Meanwhile, in bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-quarter at a time, until smooth. (Make-ahead: Cover and refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes before using.) Spread over top of cake.

Nutritional facts per each of 16 servings: about

  • Fibre 1 g
  • Sodium 278 mg
  • Sugars 32 g
  • Protein 4 g
  • Calories 340.0
  • Total fat 16 g
  • Potassium 196 mg
  • Cholesterol 48 mg
  • Total carbohydrate 47 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Carrot Cake

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