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Carrot Coffee Cake

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Ingredients
  Eggs 2
  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
  Salt 1⁄8 Teaspoon
  Cinnamon 1 Teaspoon
  Finely shredded raw carrots 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Slow Cooked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
30 Minutes
Servings: 
4

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