Carrot cake in a slow cooker

Carrots - the usual root vegetable, which is used to prepare vegetable stews, salads, zazharki for borscht and soups. Carrot cake is an original, but very tasty pastry for children and adults. Moreover, after heat treatment, the vegetable does not lose its beneficial properties, but, on the contrary, enhances them. To prepare such a pie in a slow cooker is easy.

Recipe for carrot cake in a slow cooker

Recipe for carrot cake in a slow cooker

Composition:

  1. Carrots - 3 pcs.
  2. Eggs - 2 pcs.
  3. Sugar - 1 tbsp.
  4. Flour - 1 tbsp.
  5. Butter - 100 g
  6. Baking Powder - 10 g
  7. Raisin-½ st.
  8. Walnuts - ½ tbsp.
  9. Cinnamon - 1 tbsp.
  10. Salt - 1 pinch
  11. Icing sugar - for decoration
  12. Marzipan in the form of carrots - for decoration

Cooking:

  • Peel and grate carrots.
  • In a slow cooker, melt the butter using warm mode.
  • In a separate bowl, beat the eggs and sugar in a thick foam. Add grated carrots, melted butter, cinnamon and salt to the eggs. Mix all ingredients thoroughly.
  • Sift flour with baking powder, pour the ingredients into a bowl of carrots and eggs. Add raisins and chopped nuts. Stir everything so that there are no lumps in the dough.
  • Pour the dough into the bowl of the slow cooker, set the "Baking" mode and cook for an hour.
  • Upon completion of baking, let the cake stand for a bit in the slow cooker without opening the lid. Then carefully remove and let it cool on a wire rack.
  • Decorate the cake with icing sugar and marzipan.

Carrot Orange Cake: Recipe with Photo Decor

Carrot Orange Cake: Recipe with Photo Decor

Composition:

  1. Carrots 3 pcs.
  2. Flour - 1 tbsp.
  3. Orange - 1 pc.
  4. Eggs - 2 pcs.
  5. Brown sugar - ½.
  6. Walnuts - 100 g
  7. Salt - 1 pinch
  8. Butter - 50 g
  9. Cinnamon - ¼ tsp
  10. Baking Powder - 10 g
  11. Vegetable oil

Cooking:

  • Grate the orange peel on a fine grater, and squeeze the juice out of the orange itself.
  • Turn on the slow cooker in the "Frying" mode, add a little vegetable oil and fry the walnuts.
  • In a separate bowl, mix orange juice, some vegetable oil, eggs, and brown sugar. If you do not have brown sugar, take regular and add some honey.
  • In another bowl, mix the cinnamon, orange zest, baking powder and sifted flour.
  • Combine the contents of both bowls and mix well.
  • During the preparation of the dough, walnuts have already managed to fry. Salt them a little and add a small piece of butter. Stir. Remove the nuts from the multicooker.
  • Peel and grate the carrot on a fine grater. Chop the walnuts with a knife or chop with a rolling pin.
  • Add chopped nuts and grated carrots to the dough and mix.
  • Grease the bowl of the multicooker with butter, lay out the dough, set the "Baking" mode for 50 minutes. The readiness of the cake, determine the wooden toothpick.
  • Serve carrot cake with tea, coffee or milk.

Carrot cake in a slow cooker: cooking

Carrot cake in a slow cooker: cooking

Composition:

  1. Carrots - 3 pcs.
  2. Apples - 2 pcs.
  3. Sugar - 1 tbsp.
  4. Flour - 1 tbsp.
  5. Butter - 100 g
  6. Eggs - 2 pcs.
  7. Baking Powder - 10 g
  8. Vanillin - ¼..l.
  9. Salt - 1 pinch

Cooking:

  • Melt the butter in a slow cooker or in a microwave.
  • Peel carrots and apples, grate on a medium grater.
  • In a deep bowl, beat the eggs with sugar. Add to the mixture vanilla, flour, baking powder and grated apples with carrots.
  • Pour in melted butter. Knead the dough.
  • Lubricate the bowl of the multicooker with oil, pour the dough.
  • Bake a carrot cake in Baking mode for an hour.
  • Cool the ready cake, cut it into portions and serve to the table.

Carrot cake with cream in a slow cooker,

Carrot cake with cream in a slow cooker

Composition:

  1. Carrots - 2 pcs.
  2. Orange - 1 pc.
  3. Flour - 1 tbsp.
  4. Sugar - ½ tbsp.
  5. Baking Powder - 10 g
  6. Eggs - 2 pcs.
  7. Vanillin - 20 g
  8. Butter - 100 g
  9. Roasted Hazelnut - 100 g
  10. Sour cream - 400 g
  11. Icing sugar - 150 g
  12. Cognac or rum - 3 tbsp.

Cooking:

  • Peel and grate the carrots.
  • Grate the orange peel on a fine grater, squeeze the juice out of the pulp. Add orange peel to grated carrots.
  • Mix eggs with sugar and vanilla with a mixer until a lush foam is formed. Pour orange juice into the egg mass and mix.
  • Then sift the flour with baking powder into the egg mixture. Knead the dough so that there are no lumps.
  • Chop the hazelnuts in a food processor or blender, add to the dough.
  • Now you can put grated carrots in the dough, gently knead the resulting mixture. Lubricate the bowl of the multicooker with oil, pour the dough. Turn on Baking or Baking for 45 minutes.
  • While the cake is preparing, prepare the cream. Mix sour cream with powdered sugar, add a little vanilla and brandy.
  • Beat cream with a mixer. If desired, you can add orange juice.
  • Cut the finished carrot cake lengthwise into 3 pieces and carefully blot with sour cream. Put the cake in the refrigerator for at least 4 hours.

Carrot cake is a classic American dessert, which was invented in the early 60s. At that time, even the most inexperienced cook could make it. Now carrot cake is no less popular, especially among parents whose children do not eat raw carrots. Prepare this baking in a slow cooker - this will save time.

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