Carrot Cake

By carvalhohm

Ingredients

• 1/3 cup canola oil
• 2 eggs
• 1 Tbsp. hot water
• 1/2 cup grated raw carrots
• 3/4 cup flour
• 3/4 cup sugar
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/4 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/2 cup chopped nuts
• 1/2 cup raisins or chopped dates
• 2 Tbsp. flour

Details

Servings 10
Adapted from fix-itandforget-it.com

Preparation

Step 1

1. In large bowl, beat oil, eggs, and water for 1 minute.

2. Add carrots. Mix well.

3. Stir together ¾ cup flour, sugar, baking powder, salt, allspice, cinnamon, and cloves. Add to creamed mixture.

4. Toss nuts and raisins in bowl with 2 Tbsp. flour. Add to creamed mixture. Mix well.

5. Pour into greased and floured 3 lb. shortening can or slow cooker baking insert. Place can or baking insert in slow cooker.

6. Cover insert with its lid, or cover can with 8 paper towels, folded down over edge of slow cooker to absorb moisture. Cover paper towels with cooker lid. Cook on High 3-4 hours.

7. Remove can or insert from cooker and allow to cool on rack for 10 minutes. Run knife around edge of cake. Invert onto serving plate.