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
- Prep time 35 minutes
- Total time 4 hours
- Portion size 16 servings
Cream Cheese Icing:
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
- Iron 12.0
- Folate 18.0
- Calcium 6.0
- Vitamin A 26.0
- Vitamin C 2.0