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
1 cup drained canned crushed pineapple
1 1/2 cup packed brown sugar
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
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.
per each of 16 servings: about
Fibre1 gSodium278 mgSugars32 gProtein4 gCalories340.0Total fat16 gPotassium196 mgCholesterol48 mgTotal carbohydrate47 g