Crock-Pot Carrot Cake

By Joelene

Ingredients

• 2 cups carrots (grated - about 4 carrots)
• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 cup vegetable oil (avocado oil works well)
• 3 eggs
• 2 tablespoons water (hot)
• 1 tablespoon vanilla
• 1 cup walnuts (chopped)
• 1 cup raisins (optional)
• ~For the Glaze~
• 4 tablespoons butter
• 1/2 cup buttermilk (For homemade buttermilk, mix 1 tablespoon vinegar or lemon juice with 1/2 cup milk or cream. Stir and let sit for 10-15 minutes.)
• 1/2 cup sugar
• 1/2 teaspoon baking soda

Preparation

Step 1

Grease the inside of a crock-pot (you can use a 2 quart crock-pot as written, or 4 quart if you double it). Grate carrots to fine consistency. (Food processor works well.) In a bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg and cloves. In a mixing bowl, beat together oil and eggs.
Add hot water, then the vanilla and continue to beat.

Stir in grated carrots. Add flour mixture, walnuts, and raisins. Mix together thoroughly and pour into a cold crock-pot. Cover and cook on high for about 2 ½ -3 hours. Do not open lid until last 30 minutes. When cake is done (you can tell it's done when the liquid on top has dried up and it looks bubbly), if using glaze instead of cream cheese frosting, immediately pour glaze over top.

Remove cake immediately or leave to cool for about 15 minutes.

To cut cake, slice in wedges, and with a bendable spatula, lift out or turn entire cake upside down onto a serving plate.

Glaze Directions:
In a medium saucepan, melt 4 tablespoons butter, ½ cup of buttermilk, sugar and baking soda. Bring to a boil (Mixture will bubble up and triple in size.)

Pierce cake with skewer or toothpick, making small holes on top of cake. Pour glaze over hot cake.