Carrot Coffee Cake
|Sugar||1 Cup (16 tbs)|
|Salad oil||3⁄4 Cup (12 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Finely shredded raw carrots||1 Cup (16 tbs)|
Beat eggs; add sugar gradually, beating until slightly thickened.
Add oil gradually and continue beating until thoroughly combined.
Stir in flour, baking powder, soda, salt, and cinnamon until mixture is smooth.
Stir in carrots until blended well.
Pour into greased and floured 6-cup mold.
Cover with foil and tie.
Put trivet or metal rack in slow-cooking pot.
Pour 2 cups hot water in pot.
Place filled mold on trivet or metal rack.
Cover pot; cook on high for 2 1/2 to 3 1/2 hours or until done.
Remove from pot; let stand 5 minutes on cooling rack.
Loosen edges with knife.
Turn out on rack and cool.
This coffee cake can be used as a bread or cake.
Serve either warm with butter, or cool with thin coating of butter or cream cheese frosting.
Calories 790 Calories from Fat 398
% Daily Value*
Total Fat 45 g69.2%
Saturated Fat 2.8 g14%
Trans Fat 0.7 g
Cholesterol 105.7 mg35.2%
Sodium 477.9 mg19.9%
Total Carbohydrates 91 g30.3%
Dietary Fiber 3 g12%
Sugars 52.1 g
Protein 8 g16.8%
Vitamin A 128.8% Vitamin C 3.8%
Calcium 13.8% Iron 16.6%
*Based on a 2000 Calorie diet