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Saturday, June 30, 2018

SLOW COOKER CARROT CAKE

                                      







 BY: CARA TEGLER AND THE CANADIAN LIVING TEST KITCHEN

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 a sheet of parchment paper. Adding 2 inches (5 cm), trace around bottom; cut out the shape. Grease insert; line with parchment paper cutout.

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

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. Add to egg mixture along with carrots, pineapple, and raisins; stir just until moistened. Scrape into the prepared slow cooker, smoothing top. Cover and cook on high until a cake tester inserted in center 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 a 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 the cake.

NUTRITIONAL FACTS
per each of 16 servings: about
Fibre1 gSodium278 mgSugars32 gProtein4 gCalories340.0Total fat16 gPotassium196 mgCholesterol48 mgTotal carbohydrate47 g

http://www.canadianliving.com/food/recipe/slow-cooker-carrot-cake

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