WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, July 21, 2011

CARROT CAKE

This recipe needs to be made in a 3 1/2 to 4-quart slowcooker or crockpot with a removable stoneware pot.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
1/3 cup canola oil
1/4 cup water
3 eggs
2 teaspoons vanilla extract
3 cups coarsely shredded carrots
1 cup raisins
1 tablespoon powdered sugar

Preheat base of slowcooker/crockpot to high. Spray the stoneware with nonstickk cooking spray. Cut a piece of waxed paper to fit in the bottom, insert, and spray.

In a medium bowl, whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and nutmeg together.

Using an electric mixer on medium-high speed, beat the granulated sugar, oil, water, egg, and vanilla for 2 minutes. Reduce speed to low, add the flour mixture, and beat just until blended. Stir in the carrots and raisins. Pour the batter into the stoneware and place on preheated base. Cover the slow cooker with two double layers of paper towels; place lid on top. Cook until a wooden toothpick inserted in the center comes out clean. This will take about 1 1/2 to 2 hours.

Transfer the stoneware to a wire rack and let cool 15 minutes. Run a thin knife around cake to loosen it from the stoneware. Invert onto the rack; remove wax paper. Allow to cool completely. Dust with the powdered sugar before serving.

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