 | | Directions |
- Prepare carrots by peeling and grating. Set the grated carrots aside.
- In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.
- Add the flour, vanilla, baking powder, baking soda, and cinnamon. Blend just long enough to blend all ingredients.
- Stir the grated carrots in by hand until they are evenly distributed.
- Grease the inside of the crock from the 3 quart slow cooker. Pour in the batter and spread out evenly on the bottom of the crock.
- Place four or five paper towels over the top of the crock and cover. Turn slow cooker on low and cook for 2 to 3 hours.
- The cake is done when firm in the middle. Check by inserting a toothpick in the center. If done, the toothpick should come out clean.
- Remove the crock from the slow cooker and place on a rack to cool before serving.
- Cut pieces and remove from the crock. Serve with whipped topping or top with cream cheese frosting.
|
|
|
Prep Time: 45 minutes
Cook Time: 2.25 hours
Container: 3 quart slow cooker
Servings: 12
Serving Size: 1 piece
|  | | Ingredients | | - | | 1 cup sugar |
| - | | 2 eggs |
| - | | 1/4 cup water |
| - | | 1/3 cup vegetable oil |
| - | | 1 1/2 cups flour |
| - | | 1 teaspoon vanilla |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1 teaspoon cinnamon |
| - | | 1 cup grated carrots - packed |
| - | | whipped topping or cream cheese frosting for serving |
| |
| |
