This recipe was made as part of the Improv Challenge hosted at Frugal Antics of a Harried Homemaker where bloggers are challenged to create a recipe using two random ingredients each month. This month’s ingredients were carrots and ginger. This carrot cake fits the bill, the ginger is a nice touch to a carrot cake I think, not too much but enough to tell it is in there. I choose a carrot cake because…well because cake cooked in a crock-pot is a little bit different!

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Crock-Pot Carrot Cake With Cream Cheese Frosting

Rating: 51

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: 1 9-Inch Loaf

Crock-Pot Carrot Cake With Cream Cheese Frosting

This a moist and flavorful carrot cake with a nice touch of ginger. The ginger is not overpowering and compliments the moist cake nicely.

Ingredients

Cake
2/3 Cup Flour
1/2 Cup Sugar
1 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Freshly Grated Ginger Root
1/4 Teaspoon Salt
1/3 Cup Vegetable Oil
2 Eggs
1 (8 Oz.) Can Crushed Pineapple With Juice
1/2 Cup Golden Raisins
1 Cup Chopped Pecans or Walnuts (optional)
1 Cup Finely Grated Carrot
Cream Cheese Frosting
4 Oz. Cream Cheese, Softened (Half of a 8 oz. package)
1 Cup Confectioners (Powdered) Sugar
1/2 Teaspoon Vanilla Extract

Instructions

    Cake
  1. In a small bowl combine flour, sugar, baking soda, baking powder, spices, ginger root and salt and stir with a whisk to thoroughly mix.
  2. In a large bowl combine vegetable oil, eggs, pineapple, raisins, nuts and carrot and whisk to combine well.
  3. Add the dry ingredients to the wet ingredients and mix by hand with a spoon or rubber spatula till everything is well mixed.
  4. Spray a loaf pan with non-stick cooking spray for baking (or butter and flour).
  5. Pour cake batter into prepared pan and place in the bottom of a 7 quart crock-pot.
  6. Cover the top of the crock-pot with 4 paper towels (in a doubled layer of 2 unattached sheets) or a thin kitchen towel, making sure the towel is not touching the cake in the crock-pot.
  7. Cover with lid and cook on high for 3-4 hours or until a toothpick inserted into the center of the cake comes out clean.
  8. Remove cake pan from crock-pot and let cool in the pan on a wire cooling rack for 5 minutes.
  9. Invert cake out of the pan on the cooling rack and let cook completely before frosting.
    10. Frosting
  10. In a mixer whip the cream cheese still fluffy
  11. Add powdered sugar a little at a time, scraping down the sides of the bowl as needed.
  12. Mix in the vanilla extract.
  13. Once the cake is cool, frost with cream cheese frosting.
  14. Enjoy!

Notes

This recipe requires you to cook your cake in a loaf pan inserted into the crock of your crock-pot. Before beginning make sure you have a loaf pan that will fit.

You can also bake this in a conventional oven. Preheat oven to 350°F and bake for 50 minutes.

http://crockpotladies.com/recipe-categories/desserts/crockpot-carrot-cake-cream-cheese-frosting/

Crock-Pot Carrot Cake Batter In Pan

Carrot cake batter in loaf pan inside oval crock-pot

Carrot cake in pan, in crock-pot with paper towels under lid to absorb extra moisture

The Sweet Spot
 

 

 


 

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