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Carrot Cake

1 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup vegetable oil
3 eggs
2 cups grated carrots
1 tsp cinnamon


Grease 9*5 inch loaf pan with shortening. Dust with flour and shake out excess. Set covered pot on base and preheat at Setting #4 while mixing ingredients.

In large mixing bowl combine flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in pot.

Cover and bake at Setting #4 for 2 1/2 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places, including center. If cake tester comes out clean, then bread is done. If batter clings to tester, continue baking for 15 minutes intervals. Cook loaf in pan for 15 minutes, then remove and cool completely. Cool loaf in pan for 15 minutes, then remove and cool completely on rack before slicing. Frost with softened cream cheese, if desired. Makes 1 1/2 pound loaf.

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