googleef07aada28e0acf5.html Weston Brands Blog: Slow Cooker Ginger Carrot Cake with Honey Pecan Frosting

Slow Cooker Ginger Carrot Cake with Honey Pecan Frosting

Easter will be here before you know it and many of you will be making carrot cakes. Keep the oven open and use your slow cooker for the cake. This ginger carrot cake will come out super dense and ultra moist.

- Ingredients - 
Cake Batter
1 sweet potato
6 carrots
4 coins fresh ginger
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup orange blossom honey
½ cup pineapple juice
3 eggs
6 oz butter, melted

16 oz Honey Pecan Cream Cheese
(Philadephia Cream Cheese makes one, and our local grocer Heinen's makes their own, so you're likely to find something similar near you. If not, mix together cream cheese, honey, crushed pecans & cinnamon to taste.)
1 stick butter
½ cup confectioner's sugar

- Tools - 
Weston Potato Ricer
Weston Drum Shredder, Mandoline with Grater or 3-in-1 Grater
Weston Slow Cooker

Step One | Prep

Boil the sweet potato. Use a Potato Ricer to mash it into a bowl. Discard the skin. Rinse carrots and remove skins. Use a Grater to shred the carrots. Remove the skins of the ginger root and cut four 1/4" coins. Use a Grater to mince.

Step Two | Batter

Sift together flour, baking soda, baking powder, and salt. Stir in honey, pineapple juice, eggs and butter until batter is uniform. Mix in the mashed sweet potato, shredded carrots and minced ginger.

Step Three | Slow Cook

Pour the batter into your Slow Cooker crock and cook the cake on high for 2 hours, or until a toothpick inserted into the center comes out clean. Remove the crock from the slow cooker and allow the cake to cool for an hour. Place a plate over the top of the crock, then flip to remove the cake.

Spraying the crock with cooking oil before pouring in the cake batter is always helpful for when it comes time to turn the cake onto a plate (we didn't, and it popped right out, but better safe than sorry).

Step Four | Frosting

While the cake cools, whip together all the frosting ingredients. When cake is cooled, use a spatula to smooth the frosting onto the cake, then serve.

The cake comes out in the shape of an egg, making it especially perfect for Easter. 

1 comment:

Harry Bowden said...

Thanks for the recipe, this looks like a great dish, very creative. Cheers!