Nutty Carrot Cake - Slow Cooker


Yummy carrot cake with thick frosting

SERVES 8 to 10:

180g self-raising flour
100g butter
1 teaspoon baking powder
1 teaspoon ground cinnamon
150g soft brown sugar
1/2 teaspoon ground ginger
2 medium eggs, beaten
Slow cooker
1 tablespoon vanilla essence
50g ground almonds
125g pecans or walnuts, toasted and chopped
2 carrots, peeled and grated
180g cream cheese, softened
50g extra butter, softened (for the frosting)
1 teaspoon vanilla essence
1 to 2 tablespoons milk
230g icing sugar, sifted
1. Grease and line a 9" (18cm) deep cake tin with greaseproof paper and dust the base with a bit of flour. Place an upturned saucer in the slow cookers baking dish and pour in 1" (2.5cm) cold water. Turn the slow cooker to high. 2. Sift the flour, spices and baking powder into a mixing bowl and stir in the sugar. 3. Add the butter, and rub in with your fingers until the mixture resembles fine breadcrumbs. Make a well in the centre. 4. Beat the eggs with the vanilla essence and pour in to the well. Mix together and then stir in the chopped carrots, ground almonds and chopped nuts. Spoon in to the prepared tin and level it evenly on top. 5. Place the tin on the saucer and pour in boiling water until it is halfway up the side of the tin. Cover with a piece of lightly oiled tin foil and cook for 4 to 6 hours, until firm and a skewer inserted into the centre comes out clean. Remove from the slow cooker and leave it to cool before taking it out of the tin. 6. To prepare the frosting, beat the cream cheese, butter and vanilla essence until smooth. Then, beat in the icing sugar until the frosting is smooth. Add a bit of milk if needed. Spread the frosting over your cake and put in the fridge for about an hour to set the frosting. Serve.


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