Join me @ IBOtoolbox for free.
Betty C
Member Since: 2/21/2013
  
performance / stats
Country: United States
Likes Received: 111
Featured Member: 0 times
Associates: 355
Wall Posts: 277
Comments Made: 184
Press Releases: 141
Videos: 1
Phone: 321 328 7397
Skype:     bettyboop481964
profile visitor stats
TODAY: 14
THIS MONTH: 537
TOTAL: 79316
are we ibo associates?
business links
active associates
James Stevens    
Last logged on: 12/18/2017


Velma Joseph     
Last logged on: 12/18/2017


Leroy Ross     
Last logged on: 12/18/2017


Imogene LewisBroderick    
Last logged on: 12/18/2017


Gloria S    
Last logged on: 12/18/2017


Annemarie Berukoff    
Last logged on: 12/18/2017


Italia or Elze      
Last logged on: 12/18/2017


Bob & Shirley Rushing    
Last logged on: 12/18/2017


Bill Bateman     
Last logged on: 12/18/2017


Marvin Whitehead Jr    
Last logged on: 12/18/2017


Coach Kola    
Last logged on: 12/18/2017


Whitney Jacqueline       
Last logged on: 12/18/2017


Richard Mathiason    
Last logged on: 12/18/2017


John Bow    
Last logged on: 12/18/2017


Jack Dawson     
Last logged on: 12/18/2017


other ibo platforms
Betty C   My Press Releases

Slow-Cooker Carrot Cake

Published on 9/6/2013
For additional information  Click Here

Carrot Cake

 

 

Slow-Cooker Carrot Cake

Serves 6
Cooking Time 3 to 4 hours on High
Slow Cooker Size 5 1/2 to 7 Quarts

Why This Recipe Works: This humble cake really shines when the balance of sweet shredded carrots and vegetable oil is just right, ensuring a moist, tender crumb. All too often, however, this cake dries out in the oven, unless you use a lot of oil. It turns out the slow cooker makes it far easier to produce a moist carrot cake without using all that oil. For a flavorful carrot cake with a moist, but not wet, texture, we tested different amounts of grated carrots and oil, both of which can weigh down the batter. In the end, 3/4 cup of shredded carrots and 7 tablespoons of oil provided enough flavor and richness without making the cake soggy or greasy. As for the spices, we found that a small amount of cinnamon and a pinch of cloves offered ample spice notes. Finally, the combination of baking powder and baking soda gave our cake the right amount of lift. You will need a 6-inch springform pan for this recipe, or you can substitute a 6-inch round cake pan. This cake is great dusted with confectioners' sugar, or it can be topped with our Cream Cheese Frosting before serving.

Note: To make an aluminum foil rack to elevate your baking pan so water doesn't seep in, loosely roll a 24 by 12-inch piece of foil into a 1-inch cylinder. then bend the sides in to form an oval ring that measures 8 inches long by 5 inches wide. After adding water to the slow cooker, place the foil rack in the center, then place the pan on top.

INGREDIENTS
3/4 cup (3 3/4 ounces) plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup packed (31/2 ounces) brown sugar
1 large egg, room temperature
7 tablespoons vegetable oil
3/4 cup shredded carrots
Confectioners' sugar (optional)

INSTRUCTIONS
1. Fill slow cooker with 1/2 inch water (about 2 cups water) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper.

2. Whisk flour, baking powder, baking soda, cinnamon, cloves, and salt together in bowl. In large bowl, whisk sugar and egg together until smooth, then slowly whisk in oil. Stir in flour mixture until just incorporated. Gently fold in carrots.

3. Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Set cake on prepared rack, cover, and cook until toothpick inserted in center comes out clean, 3 to 4 hours on high.

4. Let the carrot cake cool completely in pan on wire rack, 1 to 2 hours. Run small knife around edge of cake, then remove sides of pan. Remove cake from pan bottom, discarding parchment, and transfer to serving dish. Dust with confectioners' sugar, if using. Serve.

CREAM CHEESE FROSTING FOR THE CARROT CAKE

Using electric mixer set at medium-high speed, beat 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 teaspoon vanilla extract, and pinch salt until smooth, 2 to 4 minutes. Reduce speed to medium-low, slowly add 1/2 cup confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, 2 to 4 minutes. Makes about 3/4 cup. then spread on your carrot cake

click here for more of my blogs

 

Hope you enjoy this recipe of carrot cake

 

Member Note: To comment on this PR, simply click reply on the owners main post below.
-  Copyright 2016 IBOsocial  -            Part of the IBOtoolbox family of sites.