Carrot Cake
Ice this cake with cream cheese frosting or glaze the cake while it's still warm (see below).
INGREDIENTS | SERVES 8
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- 2 large eggs
- ¾ cups sugar
- ⅓ cup butter
- ¼ cup water
- 1 cup carrots, grated
- Optional: ½ cup walnuts, chopped
- Nonstick spray
Add the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg to a mixing bowl; stir to combine.
Add the eggs, sugar, and butter to a food processor; process to cream together. Scrape into the flour mixture.
Pour in the water and add the grated carrots to the mixing bowl. Stir and fold to combine all ingredients. Fold in the nuts if using.
Treat the slow cooker with nonstick spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock.
Cover and cook on low for 2 hours or until cake is firm in the center.
Carrot Cake Glaze
Repeatedly pierce the top of the cake with a fork. Add ½ cup lemon, orange, or unsweetened pineapple juice; 1 teaspoon freshly grated lemon or orange zest; and 1½ cups of sifted powdered sugar to a microwave-safe measuring cup. Stir to combine. Microwave on high for 30 seconds. Stir and repeat until sugar is dissolved. Evenly pour over the cake.
