Crock-Pot Lemony Carrot Cake With Cream Cheese Glaze |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Yes, you can cook cakes in the slow-cooker (so they say). Adapted from 1,001 Best Slow-Cooker Recipes, this recipe is not your usual carrot cake. Not too sweet, it is filled with walnuts and raisins and flavored with lemon zest. From the Tribune's Food & Drink Weekly. Ingredients:
3/4 cup butter, room temperature |
3/4 cup light brown sugar, packed |
3 eggs |
2 cups carrots, shredded (about 6 carrots) |
1/3 cup raisins |
1/3 cup walnuts, coarsely chopped |
1 lemon, zest of, grated |
1 1/2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup cream cheese, room temperature |
2 teaspoons butter, room temperature |
1/2 teaspoon vanilla |
3/4 cup confectioners' sugar |
1 teaspoon milk (or more) |
Directions:
1. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each addition. Stir in carrots, raisins, walnuts and lemon zest.
2. Combine the flour, baking powder and salt in a small bowl; fold flour mixture into the batter until incorporated. Pour batter into greased and floured 7- to 8-cup springform pan; place on a small rack or inverted custard cup in slow cooker.
3. Cover slow cooker; cook on high until toothpick inserted in center of cake comes out clean, about 3 1/2 hours. Cool pan on wire rack 10 minutes; remove side of pan. Cool.
4. For glaze, beat the cream cheese, butter and vanilla in a medium bowl with a spoon until smooth; beat in the confectioners' sugar. Stir in enough milk to make a thick glaze. Drizzle over cake.
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