Step-by-step recipe for carrot cake in a slow cooker

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Prepared by: Alexey Marchuk

07/18/2016 Cooking time: 1 hour 0 minutes

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If you have a slow cooker, it won’t be difficult for you to make a wonderful carrot pie. It is not only tasty, but also very healthy, because carrots contain a lot of nutritious vitamins!

Cooking process:

The quantity of ingredients given in the recipe is suitable for baking carrot cake in small multicookers. A large slow cooker can handle one and a half servings.

First you need to melt the butter, this can be done directly in the slow cooker, which will allow you to no longer grease the pan. For example, like this: before starting to cook the pie, put the oil in the multicooker simply on the “Heat” mode. And while you grate the carrots and beat the eggs with sugar, the butter will just melt.

We take raw carrots, wash them, peel them and grate them. For our pie we need 1 cup of grated carrots.

Now beat the eggs and add sugar to them until a thick foam is obtained. If you beat the eggs thoroughly, your pie will turn out very airy.

Add grated carrots, butter (already melted), a pinch of cinnamon and salt to the eggs. Mix all ingredients.

We take the flour, sift it, mix it with baking powder and pour it into a bowl with our dough. Add raisins and nuts there. Mix everything well so that there are no lumps in the dough.

Now that our pie dough is ready, place it in a greased multicooker pan.

Select the “Baking” mode and set the time – 65 minutes. After baking is complete, let the cake stand in the multicooker for a while without opening the lid, then carefully remove it from the multicooker and let it cool on a wire rack.

The finished cake is usually covered with white icing (powdered sugar and water) and decorated with marzipan in the form of carrots, which you can prepare yourself or buy in the supermarket. In addition, the pie itself turns out to be tall enough so that you can cut it into 2-3 layers and coat it with cream (whipped egg whites with sugar or sour cream with sugar - whatever suits your taste).

Now the carrot cake from the slow cooker can be served! Bon Appetit!

Sponge cake with carrots and yoghurt

If you add natural yogurt to the biscuit dough, the dessert will turn out softer and looser, with a distinct creamy note. The sponge cake prepared according to this recipe is distinguished not only by its pleasant golden hue, but also by its juiciness.

250 g flour;
260 g grated carrots;
160 g vegetable oil;
60 g unsweetened yogurt;
180 g sugar;
1 tsp. baking powder;
100 g nuts;
1 tsp. nutmeg.

How to cook

Add sugar and yogurt to the vegetable oil and mix vigorously.
Combine flour, salt, baking powder, nutmeg and sift.
Chop the nuts with a knife.
Beat the eggs into the liquid base and beat with a mixer.
Add the flour little by little, continuing to beat. When the mixture becomes homogeneous, turn off the mixer.
Add nuts and grated carrots to the dough, stir well with a spoon.
Place the dough in a greased pan and bake for 45 minutes. in an oven heated to 170°C.

The photo of the carrot cake shows that when cut, the baked goods with the addition of a fermented milk product have a looser structure. The biscuit turns out a little wet. If you prepare the cream and cut the cake into 2 parts, you can make a delicious pie.

Carrot cake in a slow cooker

Carrot cake in a slow cooker turns out very tender and tasty. And few people are able to guess the main ingredient. Carrots add richness, texture and unexpected flavor to the cake.

Ingredients:

Carrots - 500 gr.
Sugar - 200 gr.
Butter – 200 gr.
Liquid honey – 3 tbsp.
Egg – 3 pcs.
Baking powder - 10 gr.
Flour – 400g.
Walnuts – 1 cup

• Sour cream - 200 gr. • Powdered sugar – 60 gr. • Vanilla sugar - 11 gr.

Instructions for making carrot cake in a slow cooker:

1. Grate the carrots on a fine grater (photo No. 1)

2. Grind butter with sugar. Add eggs, mix.

3. Add carrots to butter with sugar, mix well (photo No. 2)

4. Chop the nuts, but not finely. Add flour and baking powder, nuts and knead into a stiff dough.

5. Grease a multi-saucepan with butter, lay out the dough (photo No. 3)

6. Turn on the “Baking” mode for 65 minutes. After the signal, turn off the multicooker and do not open the lid for 20 minutes.

7. Remove the cake (photo No. 4)

8. Cut the cake (once it has cooled) into 2 cakes.

9. Prepare the cream: beat sour cream with powder and vanilla sugar until thick at maximum speed.

10. Coat the cakes with cream. Spread the top with the remaining cream,

11. Decorate as desired: you can sprinkle with chocolate chips or nuts (photo No. 5).

12. Place the cake in the refrigerator for at least 4 hours, preferably overnight.

Delicious carrot cake: recipe

We bring to your attention a method for preparing a delicious dessert. Its original delicate taste will not leave anyone indifferent. So, for this we need the following ingredients: vegetable oil - 160 ml, brown sugar - 200 g, yogurt (unsweetened) - 60 g, three eggs, 250 grams of flour, a teaspoon each of baking powder and nutmeg, 2 teaspoons of cinnamon , half a teaspoon of salt, 100 grams and, of course, carrots - 260 grams.

An option for preparing a delicious carrot cake in a slow cooker

Carrot cake in a slow cooker is an excellent homemade delicacy that can delight anyone.

If you have not yet decided what pastries to serve for the holiday table, this sponge cake is rightfully considered the best option, because carrots give the delicacy an excellent aroma, taste and juiciness.

It is worth noting that carrot cake, like cake, turns out to be especially tasty and original. This recipe is especially good using the cooking method, which is carried out in a slow cooker.

Thus, housewives will only need to knead the dough and prepare the cream, which is used to coat the sponge cake as it cooks. As a result, you will get an excellent dessert that is sure to please everyone who tries it.

It is worth noting that carrots are not felt at all in this cooking method, but the cakes turn out soft, juicy, tender and unusually tasty.

In addition, to prepare such baked goods you will need a recipe for any cream, because this sponge cake goes well with many products that can best highlight its taste.

Carrot cake in a slow cooker is a wonderful holiday dish, which, when prepared correctly, turns out soft, tender and quite juicy.

This cake recipe can easily be presented on a holiday table as the main sweet dish, because it’s not often that you see carrot cakes at formal gatherings. This dish will easily appeal to everyone - both adults and children.

The cake can be decorated to your taste: with whipped cream, chocolate, creams, fruits and berries, nuts, candied fruits and other additives.

In addition, baked goods will look good simply sprinkled with powdered sugar, since light brown cakes with a light crust and a wonderful aroma go well with a light dusting of powder.

This recipe is prepared quite quickly and simply, because the housewife will only need to knead the dough and bake it in a slow cooker.

And after cooking, cut the sponge cake into cake layers, coat with pre-prepared cream or syrup and leave the homemade cake for soaking. That's all - in this way, you will get not just a pie, but a delicious delicacy that certainly cannot be compared with store-bought baked goods.

American Pie

If the hostess has never heard of such a dish as American carrot cake, then it’s time to find out the simplest and most delicious recipe. For cooking you will need a slow cooker and some free time. If you follow the step-by-step recommendations with photos, there will be no difficulties. Even a young housewife can make her culinary fantasies come true.

Ingredients:

raisins – 50 g;
margarine – 50 g;
eggs – 3 pcs.;
nuts – 100 g;
nutmeg - a pinch;
baking powder - a pinch;
carrots – 1 pc.;
vanillin - a pinch;
salt - a pinch;
vegetable oil – 50 ml;
flour – 300 g;
sugar – 200 g;
cinnamon - a pinch.

Preparation:

Grate the peeled carrots.

Roast the nuts and chop them.

Beat eggs into a deep bowl. Add sugar here and beat the mixture with a whisk.

Place carrots, nuts, and raisins on a plate.

Separate ¼ of the margarine from the pack, melt it, pour it into the total mass.

Add vegetable oil to the bowl and mix.

Combine flour with salt, cinnamon, nutmeg, vanillin, baking powder.

Combine the dry ingredients with the liquid ones.

Gently mix the dough with a whisk.

Coat the multicooker bowl with butter, sprinkle with flour, and pour out the dough.

Select the “Baking” mode and cook the dish for 50 minutes.

At the end of the allotted time, remove the dessert from the bowl and place it on a plate. If desired, decorate with powdered sugar.

American pie is prepared simply and quickly. A little patience, and within an hour the baked goods will be on the table. It turns out tasty, healthy, appetizing. If guests suddenly come to the house, the hostess will be able to surprise them with her culinary skills. All you have to do is prepare this delicacy, and everyone present at the table will be satisfied.

What can you cook the recipe with?

There are many options for preparing creams. Therefore, every woman should choose the filling based on the personal preferences of her household.

You can use any product as a cream, since the carrot cake resembles a sponge cake, which can be supplemented with any ingredients.

This can be cottage cheese, curd mass, sour cream with sugar, boiled condensed milk, custard, butter or chocolate creams, fruit puree, jam and other additives.

You can also make a cake with “professional” creams, for example, chocolate, milk, fruit, and so on. In this case, you can have any imagination for preparing the filling, especially since carrot biscuit goes well with all the additives.

Judging by the numerous photos, the creams can be anything. But when choosing them, be careful, since the appearance of the cake and its appetizing depend on this component.

Quick dessert

Making carrot cake in a slow cooker couldn't be easier. To do this you will need the most delicious recipe and a little free time. Even a young housewife can easily cope with the work from a photo and will be able to surprise all household members with her culinary abilities.

Ingredients:

breadcrumbs – 80 g;
eggs – 3 pcs.;
butter – 50 g;
salt - a pinch;
milk – 200 ml;
carrots – 1 kg;
sugar – 50 g.

Preparation:

We wash the carrots, peel them and cut them into small pieces. Place into the multicooker bowl.

Fill the vegetable slices with milk and add butter.

Select the “Multi-cook” mode and set the time to 25 minutes.

Pour breadcrumbs into the carrots and beat everything with a blender.

Beat egg whites with salt.

Grind the yolks with sugar.

Add the yolks to the vegetable mixture and mix everything.

We also send squirrels here.

Grease the bowl with butter and place the dough.

Cook the pie using the Multicook mode for 40 minutes.
Place the baked goods on a plate and sprinkle with powdered sugar.

The dessert will especially appeal to people who want to lose weight. After all, the dish contains only healthy ingredients that will not harm your figure. In addition, the delicacy turns out tasty and appetizing.

Carrot cake in a slow cooker is an amazing dessert that every housewife should prepare. The simplest and most delicious recipe with photos will allow you to create a culinary masterpiece at home and pamper the whole family with an original and unusual delicacy.

Carrot cake in a slow cooker is one of my favorite desserts, especially since I got this technique in my house. Due to the fact that it contains vegetable oil, the cake never burns and you do not need to additionally lubricate the multicooker bowl; it will fall out onto the steaming container itself.

Carrot dessert has a bright orange color and a juicy crumbly taste, which is perfectly emphasized by walnuts, pre-chopped by hand or in a bag.

The dough for the pie is prepared in 10 minutes, but the delicacy itself takes much longer to bake - 50-60 minutes, but believe me, its taste is worthy of this wait!

To make carrot cake in a slow cooker, prepare all the necessary ingredients and clean the carrots by rinsing them in water.

Grate the carrots on a coarse grater. You can grind it in a food processor if you wish.

Break 4 chicken eggs into a container and add 1-2 pinches of salt.

Then add granulated sugar and beat the eggs with a whisk. Pour in vegetable oil.

Add carrots to the egg mixture and stir with a fork.

Add baking powder and wheat flour. Stir with a fork or whisk to prevent lumps from forming.

Pour the carrot batter into a bowl. Place the bowl in the multicooker and activate the “Baking” mode on its display for 50 minutes. The pie can also be baked in the oven, just choose a narrower shape for it if you want a more fluffier dessert.

The finished carrot cake is bright orange. To remove it from the bowl, place the steamer in it and turn it upside down. And then cover the bottom of the pie with a plate and turn it over again.

The carrot cake baked in a slow cooker is ready. Decorate it with walnuts or powdered sugar, if desired.

Cut and serve with tea.

This pie is not only healthy and has a delicate taste, but also, thanks to its airy “cap,” it looks very beautiful and impressive.

Ingredients:

flour – 150 gr;
eggs – 3 pcs.;
sugar – 150 gr;
carrots – 150 g (2 medium-sized roots);
baking powder – 1 teaspoon (heaped);
fat sour cream – 100 g;
fat cottage cheese – 200 g;
high fat cream – 200 g;
corn starch - 1 tbsp. spoon;
thickener for cream, vanilla – 1 sachet;
chopped nuts - a handful;
lemon zest – 1 teaspoon.

Cooking tips

Each baking recipe has certain tips that allow you to quickly and easily prepare a particular cake. These tips and cooking nuances may include choosing products, mixing ingredients and baking a sponge cake.

Therefore, it is important to take these useful tips into account in order to prepare truly delicious homemade baked goods that will appeal to many who appreciate natural biscuits.

You need to layer the cooled cake layers, as they will better absorb the cream and prevent it from leaking out as it soaks.
Condensed milk (not boiled) should not be used on its own. It is better to mix it with butter or cottage cheese.
Carrots must be fresh, since spoiled, soft and bendable root vegetables will not be able to saturate the dough with juice and will make it dry.
It is better to use homemade cottage cheese for cream, because it turns out more crumbly, tender, and most importantly, healthy.
Vanillin can be used to give the dough a delicate aroma.
Judging by many photos, the sponge cake turns out fluffy and airy. Baking powder or soda, which must be present in the recipe, will help make baking easier.

Judging by the photo of the finished cake, such a dish will easily decorate any holiday table, so if you haven’t tried making carrot dessert using kitchen appliances, pay attention to this recipe, which always turns out successful.

Recipe from Andy Chef

One of the most original versions of carrot cake, which is accessible to the youngest and most inexperienced housewife.

To prepare the biscuit, you need to prepare in advance:

0.25 kg sugar.
500 gr. carrots.
3 chicken eggs.
0.35 kg flour (you may need a little more or less).
7 gr. soda and baking powder.
10 gr. brown powder.
2/3 cup vegetable oil.
1/3 cup of any kind of nuts.

For the cream you will need:

500 ml. sour cream.
50 gr. honey
150 gr. Sahara.

Preparation:

Beat eggs and sugar for 8-10 minutes until foam forms. Add oil and beat again.
In a separate bowl, mix all the dry ingredients and add them to the egg mixture.
Pour well-chopped nuts and carrots into the mixture, mix everything until smooth. There should be no lumps.
Bake 3 cakes from the resulting mixture and cool them completely.
For the cream, mix all ingredients with a spoon and place the mixture in the refrigerator for 25 minutes. After that, take it out and beat it in a blender or mixer.
Grease the cakes with cream and wait several hours for them to soak. It is advisable to put the cake in the refrigerator overnight.

The recipe from Andy Chef allows for minor deviations in ingredients.

Ingredients:

Grated carrots	– 1 tbsp.
Flour	– 1 tbsp.
Eggs	- 2 pcs.
Sugar	– 1 tbsp.
Butter	– 100 gr.
Baking powder	– 1 pinch
Vanillin	- taste
Cottage cheese	– 250 gr.
Condensed milk	– 1/2 can
Powdered sugar	– 5 tbsp. l.

Step 1

Beat eggs with sugar into a fluffy foam.

Step 2

Grate the carrots and add them to the mixture.

Step 3

Melt the butter on the stove and mix with the egg mixture in the same way as the rest of the ingredients included in the cake recipe.

Step 4

Coat the bowl with oil and pour the dough into it. Turn on the “Baking” mode and bake the cake for 65 minutes.

Step 5

While the biscuit is baking, prepare the cream: mix all the ingredients in a bowl and mix thoroughly. As a result, the cottage cheese should become homogeneous.

As you prepare the cake, cut it crosswise into 3 pieces. Coat each one generously with cream and assemble the cake. We also coat the top of the delicacy with the curd mass.

Judging by the photo, the cake turned out very tasty and appetizing.

See another version of this dish:

Instructions

First, let's find out what components we need to prepare the baked goods. These products are easily accessible and are sure to be found in any home. So, we will need two eggs, one glass each of wheat flour, sugar and grated carrots, as well as half a bag of baking powder for the dough.

First, combine sugar and eggs in a bowl and beat them until fluffy. The most convenient way to do this is with a mixer. Add carrots and mix well. Add flour and baking powder. Mix well again. Please note that the dough should not be too thick. Grease the multicooker bowl with oil. Pour the resulting dough into it. We will cook our carrot sponge cake in baking mode for 40 minutes. When the biscuit is baked, you need to leave it to brew for a while and then remove it from the multicooker bowl. You can decorate the dessert if you wish. For this, you can, for example, use flowers cut out of carrots. Be sure to try making this culinary product. Surely, carrot baking in a slow cooker will turn out very tasty, aromatic and fluffy!

Bon appetit!

Ingredients

1 large carrot (or 2 medium)
200 g sugar
150 g flour
2 eggs
100 g butter
10 g baking powder
half a tsp ground cinnamon (or 1/5 tsp vanilla)
a pinch of salt

+ 70 g dark chocolate, 1 tbsp. milk and 20 g butter for glaze

Homemade recipe

Peel the carrots and grate on a fine grater. Beat the eggs into a bowl and beat with a mixer, adding sugar in a thin stream. Beat eggs with sugar until the mass turns light and increases by 2-2.5 times (4-5 minutes). Melt the butter in a water bath and cool. Sift the flour through a sieve along with salt, baking powder and cinnamon, stir.
Continuing to beat the eggs, pour in the melted butter and beat until smooth. Add the flour mixture to the resulting egg mass and knead into a homogeneous dough, add grated carrots and stir. Grease the multicooker bowl with vegetable oil and pour the dough into it.
Cook carrot cake in a multicooker for 1 hour in the Baking program. After the beep, remove the cake from the multicooker onto a wire rack, let it cool slightly, and in the meantime prepare the chocolate icing for the cake. Break the chocolate into small pieces and place it in a small container along with butter and milk and place in a water bath.
Stirring, heat the chocolate glaze until the chocolate is completely dissolved. Remove the pan from the water bath and brush the hot frosting over the top of the carrot cake. If desired, you can cut the pie lengthwise into two parts and coat with custard (recipe in the Desserts/Cream Recipe section). After 10-15 minutes, you can serve the carrot cake to the table. Bon appetit!

How to make with prunes

To prepare a tender and incredibly tasty cake with prunes, you need to use:

250 gr. carrots and flour. 130 gr. sugar and vegetable oil. 30 gr. melted honey. 130 gr. prunes 3 chicken eggs. 60 gr. chopped nuts. 0.5 tsp cinnamon. 2 tsp baking powder. quarter tsp soda

Preparation:

Chop the prunes into cubes after steaming for 7 minutes.
Chop nuts and carrots. Beat eggs with honey and sugar, add oil and stir the mixture. Add baking powder, baking soda, cinnamon and other prepared ingredients to the sifted flour and mix until smooth. Bake 3-4 cakes from the resulting dough and spread with cream. Crisp cream with powdered sugar works best. Place the cake in the refrigerator only after it has been soaked at room temperature for at least 1.5 hours.

Carrot pie with cottage cheese

Compound

semolina – 100 g;
cottage cheese 5% – 450 g;
chicken egg – 1 pc.;
honey – 60 g;
butter – 40 g;
carrots – 2 pcs.

Preparation of dough and filling

Peel the root vegetable. Cut into pieces. Boil in water over low heat.
Grind eggs with honey.
It is better to take soft cottage cheese. It must be mashed with a fork or using a blender.
Mix the egg mixture with cottage cheese.
Add semolina and stir.
Using a blender, puree the boiled root vegetables.
Add puree to the dough. To stir thoroughly.
For flavor, you can add a pinch of cinnamon or vanilla.

Bakery

Take a suitable form and carefully distribute the prepared mass.
Set the oven temperature to 180 degrees and bake the cake for 40 minutes.

Brazilian carrot cake

Compound

wheat flour – 280 g;
dark chocolate – 120 g;
chicken egg – 3 pcs.;
sugar – 300 g;
baking powder – 1 tsp;
olive oil – 100 ml;
root vegetables – 4 pcs.;
milk 2.5% – 180 ml;
honey - 2 tbsp. l.

Preparing the dough and filling

Peel the root vegetables and rinse. Using a food processor, grate the fruit.
Beat eggs and sugar.
Pour in vegetable oil.
Mix flour with baking powder.
Mix all ingredients.
Put chocolate in a saucepan, pour in a glass of milk and honey. Place over medium heat, bring to a boil and simmer for 5 minutes. You can add cocoa if desired.

Bakery

Cover the form with parchment.
Pour carefully prepared mixture.
Set the temperature to 180 degrees and bake the cake for 40 minutes.
Remove dessert from oven. Transfer to a plate. Drizzle with chocolate glaze.

Carrot pie is a classic low-calorie dish that can be prepared unsweetened.
You can simply and quickly bake a fluffy sponge cake in a multicooker by selecting the “Baking” mode.
You can diversify the traditional recipe by adding dried fruits: dried apricots, prunes, candied fruits. You must first soak them in water. Lemon or orange zest will add a touch of aroma and piquancy.
A dietary vegetarian open dessert can be baked with pumpkin and banana puree instead of eggs. You can bake the pie in layers, for example: dough, carrot layer, dough, pumpkin layer.
Seasoning lovers can safely experiment by adding aromatic spices and herbs.

We all know about the beneficial properties of carrots, but most often we use them for preparing main dishes. But carrots are both a fruit and a vegetable. It holds the record for the content of vitamin A and carotenoids. Carrots are recommended for pregnant and nursing mothers; this vegetable also helps women maintain youth and beauty. By eating just two small carrots, you will get your daily requirement of beta-carotene, which is very beneficial for our body. I will share with you simple recipes for carrot cake in a slow cooker that will please both adults and children.

Lenten carrot cake

Compound

rice flour – 140 g;
peach juice – 190 ml;
nuts – 90 g;
sugar – 180 g;
baking powder – 1 tsp;
carrots – 2 pcs.;
olive oil – 6 tbsp. l.

You can take any nuts, for example, walnuts. They need to be chopped into small pieces.
Pour sugar into a bowl, pour in butter and juice. Mix all ingredients.
Peel and rinse vegetables. Grate.
Add prepared vegetables and nuts to the bowl.
Mix flour with baking powder. Add to the mass. To stir thoroughly.

Bakery

Pour the prepared mixture into a silicone mold.
Set the temperature to 190 degrees and bake for 50 minutes.

How to cook:

1 First of all, prepare the cream filling from cottage cheese. To do this, mix cottage cheese with sour cream and one egg in a blender until the mass becomes paste-like. After this, starch and sugar (50 g) are added to it and gently stirred with a whisk.

2 The next step is preparing the carrot dough. Grate the carrots and leave for a while, while the remaining eggs and sugar are beaten separately. When an airy egg mass is obtained, sifted flour and baking powder are added to it and the dough is kneaded, into which carrots and nuts are then introduced and the dough is finally kneaded so that all the ingredients are evenly distributed over it.

3 You need to coat the multicooker bowl with oil, and then put the dough into it. After this, pour the filling into the bowl and cook the pie in the “Baking” mode for about 50 minutes. When the dessert is ready, it is cooled in an open slow cooker and then carefully removed onto a tray. In order not to damage the beautiful cottage cheese cap, you should cover the top of the multicooker with film.

4 It is best to decorate the creamy curd carrot cake with lemon zest mixed with whipped cream. Cream can be bought ready-made (they are sold in special cans) or prepared at home using a thickener.

Some housewives pre-roast the nuts before adding them to the dough. To do this, they are placed in a dry multicooker bowl and fried in the “Baking” mode.

Carrot cake is an absolutely versatile dish. When preparing it, you can use any sweet products: dried cranberries or cherries, cocoa or dried fruits. It is recommended to add additional components to the dough at the very end, just before placing it in the multicooker.

Carrot cake is a delicious homemade pastry that can be eaten both during Lent and during a diet. You can prepare a dish with the addition of nuts, dried fruits and enjoy a new taste every time.