CROCKPOT CARROT CAKE

Crockpot Carrot Cake image

Provided by Artemis

Categories Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon nutmeg
2 large eggs
3/4 cup sugar
1/3 cup butter
1/4 cup water
1 cup carrot, grated
1 cup raisins
1/2 cup walnuts, chopped
nonstick cooking spray
1/2 cup orange juice or 1/2 cup pineapple juice
1 teaspoon grated orange zest or 1 teaspoon lemon zest
1 1/2 cups sifted powdered sugar

Steps:

Add the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg to a mixing bowl; stir to combine.
Add the eggs, butter and sugar to a food processor; process to cream together. Scrape into the flour mixture.
Pour in the water and add the grated carrots and raisins to the mixing bowl. Stir and fold to combine all ingredients. Fold in the nuts if using.
Treat the slow cooker with non-stick spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock. Cover and cook on low for 2 hours or until the cake is firm in the center.
Carrot Cake Glaze: Repeatedly pierce the top of the cake with a fork.
Add the lemon, orange or pineapple juice, lemon or orange zest, and powdered sugar to a microwave-safe measuring cup.
Stir to combine.
Microwave on high for 30 seconds.
Stir and repeat until the sugar is dissolved.
Evenly pour over the cake.

Nutrition Facts : Calories 444.5, Fat 14, SaturatedFat 5.8, Cholesterol 66.8, Sodium 296.8, Carbohydrate 77.6, Fiber 2.5, Sugar 52.9, Protein 6

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