Heirloom Carrot Spoon Cake Recipes

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HEIRLOOM CARROT SPOON CAKE (CROCK POT)



Heirloom Carrot Spoon Cake (Crock Pot) image

Make and share this Heirloom Carrot Spoon Cake (Crock Pot) recipe from Food.com.

Provided by Crystal B.

Categories     Dessert

Time 4h3m

Yield 10 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box spice cake mix
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8 ounce) can crushed pineapple
1 cup sour cream

Steps:

  • Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
  • The paper towl absorbs the moisture and does not allow the water to drop onto the cake.

SPOON CAKE



Spoon Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the loaf pan
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup sugar
1 large egg
1/2 cup buttermilk
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate, chopped
2 tablespoons salted butter

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
  • Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
  • In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
  • Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
  • Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
  • For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.

FAMILY HEIRLOOM CARROT CAKE



Family Heirloom Carrot Cake image

This has been in my family for I don't even know how many years. Very happy to share with all of you. ENJOY! (I thought that I had lost this and about died, turned the house upside-down to find it....putting it on here for safe keeping!!!)

Provided by Wildflour

Categories     Dessert

Time 1h35m

Yield 1 2-layer cake, 12 serving(s)

Number Of Ingredients 16

1 1/2 cups vegetable oil
2 cups flour
1 cup sugar
1 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots
1 1/2 cups coarsely chopped pecans
1 cup raisins
1 lb powdered sugar
1 (8 ounce) cream cheese, softened
2 teaspoons vanilla

Steps:

  • In large bowl, beat oil, flour, sugars, eggs and vanilla.
  • Add and mix in cinnamon, nutmeg, soda and salt.
  • Mix in carrots.
  • Fold/mix in pecans and raisins.
  • Pour batter evenly into greased and floured 9" cake pans.
  • Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
  • Cool 5-10 minutes, turn out onto rack to cool completely.
  • For frosting:.
  • Beat ingredients til smooth.
  • Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
  • I store this in my airtight tupperware cake thingy in the refrigerator.
  • Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.

Nutrition Facts : Calories 834.2, Fat 45.7, SaturatedFat 9.1, Cholesterol 91.3, Sodium 511.3, Carbohydrate 103.3, Fiber 3.4, Sugar 80.6, Protein 7.6

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