Eating: It’s A Slow Ride. So Take It Easy….

March 3, 2010 01:46 by ehouston

Yep, I have been slow cooking again.  I love that I can say that now.  Santa brought us a large oval slow cooker this past Christmas and we have been going to town trying to perfect our pot roast recipe.  But, you can only eat so many big hunks of meat with potatoes before you start to get a little bored and want to try something new.  Thank goodness my mom, er, Santa, also brought us a new slow cooker recipe book.  It’s called “Not Your Mother’s Slow Cooker Cookbook”.

Not Your Mother's Slow Cooker Cookbook

(By Beth Hensperger and Julie Kaufman and published by Harvard Common Press.)

If you only pull your slow cooker out for your basic pot roast recipe than I highly recommend this book.  It has 350 recipes, like the one below, and they all seem pretty incredible.

Yesterday I decided I needed something sweet, but I did not want to pack up the 6 month old just to run to the grocery for a sweet tooth fix.  Instead I decided to try the Carrot Cake recipe in this book.  Yes, you read that correctly – CAKE!


Slow Cooker Carrot Cake

1 1/2 cups all-purpose flour

3/4 cup sugar

1 tsp ground cinnamon

1/4 tsp nutmeg

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup water

1/2 cup light olive oil

2 large eggs

1 1/4 cups shredded carrot (2-3 medium)

3 TB drained canned crushed pineapple or finely chopped nuts

(Note: I used regular olive oil because that is all I had and I did not have quite enough.  So, I used canola oil to make up the difference which was a little less than half the required amount.  I also used the chopped nuts rather than the pineapple and I had a bit more shredded carrot than required, but the cake came out just right.)

The first thing you do is line the bottom of the cooker with a piece of parchment cut to fit and then coat with cooking spray up the sides about one third of the way.  You can also use butter for this step.  Then you whisk together all the dry ingredients in a medium bowl.  In a smaller bowl, combine the water, olive oil and eggs, beating until smooth.  Add the liquid ingredients to the dry all at once and then beat again until smooth.  At this point you will stir in the carrot and the nuts or pineapple.  Spread it evenly in the bottom of the slow cooker, cover and cook on High until puffed and a cake tester inserted into the center comes out clean (2 1/4- 2 1/2 hours).  (Note #2: I have a brand new slow cooker and I have learned that it tends to run a little hot, so I checked my cake at the 2 hour mark and it was completely done.  Be sure to keep an eye on yours as it cooks since it will end up a dried out brick if it goes to long.)

Once it’s done, turn the cooker off, remove the lid and let it cool for 30 minutes.  Later you can run a knife or spatula around the edge to loosen it from the cooker and pop it right out and on to a serving platter.


Cream cheese icing was added to make it as authentic as possible for the taste test.  And, boy, was this cake goooooooooooooooooddddd!  It came out with a nice color, and the texture or crumb is just what you would expect from a cake baked in a regular oven.  It also came out perfectly moist.  MMMMMM!!!

On a funny note, the Mister crinkled his nose at me when I told him I made carrot cake for desert since anything with veggies (especially carrots) makes him turn and run.  Later I made us some tea and cut a small slice for him along with a bigger slice for me (I knew he would ask for a bite and end up eating all of my cake if I didn’t go ahead and bring some along for him- see I’m not so dumb after all).  I brought the whole shebang up to our bedroom for some cozy TV viewing and before I knew it he had gobbled up my big slice and was eyeing the little one too.  Ah man, don’t I know my Mister…I just had to laugh!  He even grabbed a couple more slices for his breakfast this morning! 

This recipe really is very tasty with just the right amount of spice and of course the cream cheese icing was the perfect topping.  Also, I was thinking that the oval shape of my cooker means I could create a pretty cute egg shaped cake to decorate for Easter.   HHHmmmmmmm…I am thinking brunch menu planning is in my near future.

So, have you guys made any unorthodox recipes in your slow cooker that you can share?  Send them to me.  I want to try anything that sounds yummy!

Kitsch Krafts

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