Carrot cake in a slow cooker

The content of the article:

Let's look at several options for how to cook carrot cake in a slow cooker, which is appearing more and more often in the kitchens of housewives, in which you need to know certain aspects to make it.

To make a delicious carrot cake you will need only a slow cooker, a bowl, a mixer, a blender and ordinary ingredients.

Carrot cake in a slow cooker is a dish whose base runs the risk of not being deciphered even by the most spoiled gourmet. The biscuit comes out fragrant and spicy, moderately sweet, fluffy, and attractive in appearance. A pleasant addition to other advantages is its usefulness and the ability to allow yourself a larger portion of dessert than usual. Carrots and eggs, which are the basis of any of the recipe options, are rich in vitamins and extremely low in calories.

Individual manufacturing in a multicooker

Multicookers are different for everyone - both in heating equipment, temperature, and other details. Recipes for carrot cake in a slow cooker will be very suitable, but each housewife will have to adapt to her slow cooker. You can experiment with the cooking time - bake a little longer, then the biscuit will turn out drier, or faster, then it will be the most juicy. Set the “Baking” or even “Casserole” mode.

Traditional carrot cake in a slow cooker

So, to pamper yourself and your loved ones with American baked goods rich in vitamin A and carotenoids, such as traditional carrot cake cooked in a slow cooker, you need to follow the recipe step by step below.

Ingredients:

a pair of eggs;
4 carrots;
8g baking powder;
a glass of sugar (about 180g);
1 tbsp. sunflower oil;
a glass of premium flour (about 220g).

Manufacturing method:

Peel, wash the carrots, grate (preferably a small one).
Beat the eggs and sugar with a whisk or mixer until light.
Gently fold the carrots into the egg mixture.
Mix flour with baking powder, sift into our mixture.
Grease the multicooker bowl with oil and pour in the dough.
Close the machine and run the “Baking” program for at least 65 minutes.
Ready to inspect with a toothpick - it should come out dry from the center of the biscuit.

Carrot cake with kefir in a slow cooker

The drink is known for its beneficial effect on the microflora of the intestinal tract, therefore it will make carrot cake cooked in a slow cooker even more useful.

Ingredients:

a glass of kefir;
3 testicles;
a glass of oatmeal;
2 bananas;
3 carrots;
3 tbsp. honey;
soda on the tip of a knife.

Manufacturing method:

Grind the oatmeal into oatmeal (you can use the flour straight away).
Create mashed bananas.
Start the bubble formation reaction: mix a drink at room temperature with soda and throw it in a warm place.
Peel and wash the carrots, grate on a small grater.
Beat eggs with honey.
Carefully combine all ingredients.
Grease the bowl with oil.
Transfer the dough into a bowl and set to “Bake” for 60 minutes.
When ready, quickly turn it over and let it cool.

Apple-carrot pie in a slow cooker

During the period of abundance of apples, housewives often suffer from an excess of thoughts - what to do with the fruits of the ozari, so that it is not as ordinary as the obvious charlotte and not as difficult as homemade marshmallow. Apple-carrot pie in a slow cooker comes to the rescue.

Ingredients:

350g carrots;
a glass of sugar;
sweet powder for decoration;
a glass of flour;
5g baking powder;
1 tsp salt;
2 testicles;
50g sunflower oil;
vanillin on the tip of a knife;
700g apples.

Manufacturing method:

Peel the apples and carrots and grate them.
Beat the eggs with sugar until stiff, and gently fold in the butter.
Pour the sifted flour with baking powder into our peaks.
Trying not to knock the cap off, gradually stir in the fruit and vegetable mixture.
Pour the dough, decorate with apple slices on top, sprinkle with sweet powder for the crust, cinnamon and vanilla.
Grease the bowl with oil and set to “Casserole” mode for 65 minutes.
You can taste the apple-carrot pie in a slow cooker while it has cooled, with a scoop of vanilla ice cream sprinkled with zest.

Diet carrot cake in a slow cooker

Often, for various reasons, products with gluten, animal products, lactose, and sugar are prohibited for consumption. That’s why we present to you a recipe for a dietetic carrot cake for a slow cooker, also suitable for those who are trying to eat healthy. Hidden ingredients such as spices will give an indescribable smell; any chef chooses his favorite ones. The following ensemble goes best with carrot cake: cinnamon, coriander, ginger, nutmeg. The proportions can be varied according to taste.

For a dietary biscuit you need:

a glass of oatmeal;
a couple of carrots;
spices;
more than half a glass of orange juice;
a handful of walnuts;
a handful of coconut flakes;
half a cup of whole grain flour;
2g baking powder;
5g apple cider vinegar;
soda on the tip of a knife;
a little more than half a glass of cane sugar;
tsp coconut oil;
50ml rapeseed oil.

For cream (1 option):

a glass of cream cheese (vegan or regular);
100g Jerusalem artichoke syrup or honey or agave syrup;
50ml lemon juice.

Don’t be intimidated by the abundance of ingredients; this pie is perhaps even easier to make than your own counterparts with eggs and wheat flour.

Manufacturing method:

Grind oatmeal, nuts, shavings.
Mix with flour, sugar, soda and spices.
Peel, wash and grate the carrots, stir into the dry mixture.
Mix the watery and dry mass together.
Grease the pan with oil, select the “Baking” mode for 50-70 minutes (readiness to inspect with a toothpick).
When the biscuit is ready, let it cool and cut it in half.
To make the cream, just mix the ingredients, but as a matter of principle, do not apply it to hot cakes.

You can also create a different cream, even more necessary and no less tasty.

For cream (2 option):

a cup of cashews;
50ml coconut oil;
60 ml of agave syrup, honey or Jerusalem artichoke syrup;
50ml lime juice;
100 ml plant milk (coconut milk tastes best).

Manufacturing method:

Soak the cashews for at least a day and drain the water before cooking.
Create a homogeneous mass of butter, milk, nuts and sweetener using a blender.

Carrot-curd pie in a slow cooker

In conclusion, one of the most delicious and low-calorie recipes will be described - carrot-curd pie in a slow cooker. You can take both low-fat and homemade, but in this recipe the best 5% cottage cheese will be used, so as not to overdo it with fats and not eat a worthless product.

To make it you need the following ingredients:

5 eggs;
600g carrots;
a pack of cottage cheese about 200g;
2 cups of flour;
a glass of sour cream;
tbsp Sahara;
1 tsp starch;
zest and chocolate droplets for decoration (you can also add sweet powder or nuts, optional);
10g baking powder;
a glass of kefir.

Step by step recipe:

For the curd cream, use a blender to mix sour cream, cottage cheese, eggs, lemon zest and starch.
Mix the egg with sugar until snow-white.
Sift flour with baking powder, add spices.
Finely grate the washed and peeled carrots.
Grease the multicooker bowl with oil.
Lay out alternately: first a layer of carrot dough, then curd dough, several times, you can spoon a few “pancakes” of curd dough on top for a beautiful spotted pattern.
Set the multicooker mode to “Baking” for 65 minutes.
Remove from the mold only after it has cooled completely.
Drizzle with snow-white chocolate or decorate with dark chocolate chips, sprinkle with zest and sweet powder or pour over yogurt, or maybe throw it as is - it’s up to the hostess to decide.

Thus, any option for making a delicious carrot cake in a slow cooker is attractive not only because of its cost-effectiveness and simplicity, but also because of its benefits. A multicooker helps preserve the desired properties of goods and makes baked goods airy. A regular carrot cake in a slow cooker always comes out with a pleasant smell and a catchy color, which cannot but please the eye, especially when there are grayish clouds outside the window. It also blends stunningly in color and mood with fall foliage, a beautiful option for baking at this time of year. Serve the pie deliciously with tea or cocoa with marshmallows; spicy coffee is also suitable.

Carrot velvet cake in a slow cooker: 2 regular recipes

Learn how to cook this excellent carrot cake in a slow cooker, the recipe for which is completely simple. This magic is a real, delicate, delicious dessert that does not require any special problems in making at home. It is enough for it to stand for one hour after production and that’s it. You can treat your friends and invite them to a tea party.

Make carrot cake for your loved ones, this is an excellent occasion to spend time together. It is important to say that this culinary product can be prepared in different ways, for example, with the addition of raw or boiled carrots. Both options taste very good, so try both and then draw your own conclusions.

Carrot cake with cheese cream - the best recipe

Let's look at one of the options for making this dish. Below are the ingredients needed. And more specifically:

For the curd cream:

fatty and creamy cottage cheese - 300 g;
condensed milk - 1/2 can;
sweet powder - 60 g;
vanilla - 15 g.

Manufacturing

So let's get started. Peel the carrots, rinse, wipe off water and chop on a small grater.

Place the chicken eggs in a deep bowl, add sugar and beat until fluffy. Combine these two ingredients with grated carrots, having previously squeezed the juice out of the vegetable.
Add baking powder, vanillin, warm melted butter, half a glass of cashew nuts (crushed), and all the wheat flour (extra grade) to the resulting mass. Mix everything carefully until smooth and you get a semi-thick dough.

Carrot cake with sour cream in a slow cooker

The next production method, which will require a minimum of ingredients, is carrot cake in a slow cooker with sour cream. Let's prepare the products according to the list. And more specifically:

raw carrots - 400 g;
4 things. chicken eggs;
sweet sand - 1 tbsp.;
sifted premium wheat flour - 270 g;
baking powder for dough - 1 tbsp. l.;
rock salt - a pinch;
pure water - 1000 ml; cinnamon - 1 tsp;
Vologda butter - 60 g;
refined vegetable oil - 1 tbsp. l.

Cream for carrot cake:

Sour cream 21% fat - 400 ml;
Sweet powder - 200 g;
Cream thickener - 2 packets;
Vanilla - 1 packet;
Lemon juice - 1 tsp.

Manufacturing

Wash the carrots well, place them in a saucepan, add clean water and boil until fully cooked. Then cool, peel, chop into large pieces and throw into a blender bowl. Grind the vegetable until puree.
Place the yolks and whites in separate bowls. Add brown or snow-white sugar to the first ones (optional), and place the second ones in the refrigerator.
Beat the yolks until fluffy and thick foam. Next, shake the whites with a pinch of salt until they acquire an elastic and stable consistency.
Add carrots, cinnamon, melted butter to the yolk mixture and carefully mix all the ingredients. Then add baking powder and premium baking flour.

Knead the viscous dough. Using a scooping motion, fold in the cool, beaten egg whites.
Carefully transfer the dough into a multi-bowl greased with refined vegetable oil and cover with a lid. Select the “Baking” mode and time 40 minutes on the display.
After the beep, turn the cake base over with the white side down. Let it reach full readiness in the same program for 20 minutes.

Cool the baked goods on a tray, immediately preparing the cream. Place homemade sour cream into a clean bowl and whisk with powder. Later, without stopping the mixer, add lemon juice, vanillin and cream thickener to these products. Shake everything until a stable and glossy mass is formed.
Divide the base into two or three shortcakes. Apply the prepared cream to them and combine. If desired, decorate the product with crushed nuts, candied fruits, chocolate chips or something else sweet.
Place the cake in the refrigerator for five to eight hours and taste it later.

The result is a very beautiful and very unusual delicious cake, the making of which is as ordinary as possible.

These best recipes for making carrot cake in a slow cooker will allow you to prepare delicious baked goods at home and amuse your loved ones and guests. Bon appetit!

Carrot cake in a slow cooker

Ingredients

Baking powder – 10 g

Vegetable oil – 180 ml

Nutmeg – 1/2 tsp.

Cake cream – 1 package

Cake icing – 1 package

253 kcal
2 hours
2 hours

Photo of the finished dish

Video recipe: Carrot cake in a slow cooker

Step-by-step recipe with photos and videos

We now had a catchy, juicy, bright and mega-delicious carrot cake for dessert. Would you like to try it? It's easy to prepare. At the same time, a multicooker will come to your aid, which will bake, turn, and monitor itself. All you need to do is hammer it, pour it in, and then layer it. It turns out that with a multicooker we divide the work in half. And for this you will share a delicious piece of carrot cake with your neighbor. Let's get to work!

Prepare the ingredients for making carrot cake in a slow cooker according to the list.

Pour chicken eggs into a deep bowl, add sugar and spices. I used cinnamon and nutmeg. Despite their powerful smell, they couldn’t overcome the smell of carrots.

Beat until smooth. The mass should increase in volume and become a thick, fluffy “cap”. Pour in vegetable oil and stir.

Peel the carrots and grate on a small grater.

Add it to the whipped ingredients.

Mix with a spatula. Add flour sifted with baking powder.

Mix again. The dough will be like thick sour cream. If you lift some of the dough on a spatula, it will slide off in wide ribbons.

Pour the dough into the multicooker bowl. It needs to be lubricated with vegetable oil. Turn on the multicooker to the “Bake” function for an hour.

When the time is up, remove the bowl of carrot cake and turn it over onto a large flat plate. Leave in this position until it cools.

Cut the cooled shortcake into 2-3 parts.

Prepare the cream: add the contents of the “Cream for Cake” package to the milk and beat for 1 minute.

Then add sugar (2-3 tbsp) to taste and continue beating until thick. This will take at least 5 minutes. The cream comes out lush, thick and fragrant.

Alternately layer the shortbread with cream.

Prepare the icing: pour 15 ml of water into a deep bowl and add the contents of the “Cake Icing” package.

Drizzle chocolate glaze over the top of the cake and, if desired, sprinkle generously with chopped nuts.

Carrot cake prepared in a slow cooker comes out tender, soft, juicy and moderately sweet, with a pronounced carrot flavor. It mixes amazingly with a cup of coffee or tea.

Carrot cake in a slow cooker

Previously, it seemed to me that carrot baking was sour and not very exciting, so I very rarely baked with carrots. That was until I tried this cake. It is very tasty, very simple and even useful. Usually in carrot cakes they use cream cheese cream, but I prefer sour cream specifically, the cake is soaked better.

Total cooking time – 2 hours 30 minutes
Active cooking time – 0 hours 30 minutes
Cost – average cost
Calorie content per 100 g – 292 kcal
Number of servings – 8 servings

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How to make carrot cake in a slow cooker

Ingredients:

Flour – 1.5 tbsp. (200 ml)
Carrots – 3 pcs.
Sugar – 1.8 tbsp. (200 ml) of them 0.6 tbsp. for cream
Vegetable oil – 0.75 tbsp. (200 ml)
Chicken egg – 3 pcs.
Coconut flakes – 0.75 tbsp. (200 ml)
Walnuts – 0.75 tbsp. (200 ml)
Raisins – 0.5 tbsp. (200 ml)
Cinnamon – 0.75 tsp.
Salt – pinch(s)
Baking powder – 2.5 tsp.
Soda – 1 tsp.
Sour cream – 0.5 l
Vanilla sugar – 2 tsp.
Cream thickener – 1 pack
Condensed milk – 180 g

Manufacturing:

Wash the carrots, peel them and grind them in a blender until they form small crumbs, approximately the size of a buckwheat grain. You should get 2 full glasses of cereal.

In a bowl, mix the bulk ingredients, namely flour, baking soda, baking powder, salt and cinnamon. If desired, you can also add cloves or nutmeg, or orange zest, for example.

Mix all ingredients with a whisk.

In a clean bowl, mix eggs, sugar, carrots, no need to beat, just stir. Add vegetable oil and mix again.

Now it's time for the additives. The nuts need to be chopped with a knife, but not very finely. Add them together with coconut flakes and raisins to the dough. Gently add the flour mixture and stir so that there are no lumps.

Grease the multicooker bowl with vegetable oil, transfer the dough into it, and level it with a spatula. We bake in the baking mode for a full cycle, on average about an hour, depending on the multicooker.

Check readiness with a skewer. If the cake is baked, let it sit in the pan for about 15 minutes, and only then take it out. If not, bake for another 15 minutes.

For the cream, beat sour cream with sugar (regular and vanilla).
Add thickener for cream and condensed milk, beat again. Cut the shortbread into two parts and coat them with cream. You can grease only the bottom cake with cream, and decorate the top with sweet powder, or you can grease both cakes. The cream can also be prepared from cream cheese by mixing 200 g of cheese, 70 grams of soft butter and half a glass of sweet powder.

Decorate as desired. You can simply sprinkle coconut flakes or nuts on top. Or you can peel the carrots and use a potato peeler to create thin ribbons of carrots. Place them on top of the cake.

Carrot cake in a slow cooker

Carrot cake in a slow cooker

Individual manufacturing in a multicooker

Traditional carrot cake in a slow cooker

Carrot cake with kefir in a slow cooker

Apple-carrot pie in a slow cooker

Diet carrot cake in a slow cooker

Carrot-curd pie in a slow cooker

Carrot velvet cake in a slow cooker: 2 regular recipes

Carrot cake with cheese cream - the best recipe

Manufacturing

Carrot cake with sour cream in a slow cooker

Manufacturing

Carrot cake in a slow cooker

Ingredients

Photo of the finished dish

Video recipe: Carrot cake in a slow cooker

Step-by-step recipe with photos and videos

Carrot cake in a slow cooker

Choose where to save the recipe:

Would you like to keep this recipe for yourself? Select where:

How to make carrot cake in a slow cooker

Would you like to keep this recipe for yourself?
Select where: