Heirloom Carrot Spoon Cake Crock Pot Recipes

SPOON CAKE

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.

HEIRLOOM CARROT SPOON CAKE

Steps:

• Spray a 5-quart slow cooker with butter flavored cooking spray.
• Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
• Serve warm.

CARROT CAKE (CROCK POT)

Steps:

• Beat eggs with sugar and oil. Combine dry ingredients. Add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla.
• Pour into greased and floured Crock pot bake pan. Cover and place in Crock pot.
• Cover. Bake on HIGH setting 2 1/2 - 4 hours.
• Ice with cream cheese icing.

HEIRLOOM CARROT SPOON CAKE (CROCK POT)

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.