Slow Cooker Lemony Carrot Cake

2013-07-24
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 3:40 h
  • Ready In : 3:50 h

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Slow cooker lemony carrot cake.Carrot cake with walnuts and raisins cooked in slow cooker.Very delicious dessert!

Ingredients

  • 12 tablespoons unsalted butter at room temperature
  • 3/4 cup light brown sugar
  • 3 eggs beaten
  • 2 cups shredded carrot
  • 1/3 cup raisins
  • 1/3 cup coarsely chopped walnuts plus more to garnish
  • grated zest of 1 lemon
  • 1½ cups self-rising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • cream cheese glaze (see recipe below)
  • Cream Cheese Glaze:
  • 2 oz (60 g) reduced-fat cream cheese at room temperature
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla
  • 1 ½ cups powdered sugar
  • milk

Method

Step 1

In a large mixing bowl,combine brown sugar and beaten eggs(beaten one at a time). Beat well after each edition.

Step 2

Add shredded carrots,raisins,walnuts and lemon zest and mix well. Fold on combined flour,baking powder and salt. Pour batter into greased and floured 7-cup springform pan.

Step 3

Place on rack in slow cooker. Cover slow cooker and cook on high-heat setting until toothpick inserted in center of cake comes out clean(about 3½ hours)

Step 4

Cool pan on wire rack 10 minutes. Remove side of pan and cool. Drizzle slow cooker lemony carrot cake with cream cheese glaze. Sprinkle with chopped walnuts and serve.

Step 5

Cream Cheese Glaze: In medium mixing bowl,combine cream cheese,margarine and vanilla. Beat until smooth. Beat in powdered sugar and enough milk to make thick glaze consistency.

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