Crock Pot - Carrot Cake

Photo by BlueSchmoo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    c all-purpose flour

  • 3/4

    c granulated sugar

  • 1

    tsp ground cinnamon

  • 1/4

    tsp ground nutmeg

  • 1

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/4

    tsp salt

  • 1/4

    c water

  • 1/2

    c vegetable oil

  • 2

    large eggs

  • 1

    c shredded carrots ( 2 to 3 medium )

  • 1/4

    c shredded coconut

  • Cream Cheese Frosting

  • 1/2

    c unsalted butter, softened

  • 4

    oz. cream cheese, softened

  • 2

    tsp vanilla extract

  • 4

    – 5 c powdered sugar

Directions

Line the bottom of your slow cooker with a aluminum foil so it comes up about 1 to 2 inches up the sides. Butter the foil or spray with cooking oil. In a medium mixing bowl, whisk together the dry ingredients ( flour, sugar, spices, baking powder, soda and salt ). In a small bowl, whisk together the wet ingredients ( water, oil and eggs ). Add the wet ingredients to dry ingredients and beat until smooth, 2 to 3 minutes. Stir in carrots and coconut. Spread the batter in your slow cooker. Cover and cook on high 2 to 2,5 hours. Check the cake after 1 3/4 hour with a toothpick. My cake was done around the 2 hour mark. If the toothpick comes out clean – your cake is done. Let it cool for 5 minutes in the slow cooker with lid off. Lift the cake out and cool completely on a cooling rack. When your cake is completely cool, use your jar as a template and cut circles of cake out with a sharp knife. Slice each circle in half, as you would for a layer cake. Place the bottom half on the bottom of your jar. You can crumble the cake and sprinkle it onto the bottom of your jar and then gently press down. With the frosting in your piping bag, cover the cake layer with the frosting. Place the top layer of your cake on the layer of frosting. Now be creative and make a pretty swirl of frosting on the top layer of your cake. Add sprinkles. Repeat for every jar. Crumble the scraps of your cake and fill the jars as suggested above. Enjoy! source: adapted from Not Your Momma’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann Cream Cheese Frosting In a large mixing bowl of a stand mixer, beat together butter and cream cheese until smooth. Add vanilla and beat again. Slowly add powdered sugar, 1/2 cup at a time, until you reach the desired consistency. Spread on cooled cake.

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