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CARROT CAKE
Carrot Cake
My daughter made this in the Crock-Pot the other day, although it came out very moist and delicious, the sides were a bit hard. I'm going to give it another try, but baking it in a "water bath" like I..
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PrintINGREDIENTS
- 2 eggs
- 1 cups sugar
- 2/3 cups oil
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cups carrots, grated
- 1/2 cups nuts, chopped
- 1 can pineapple (14 oz)
- 1 teaspoon vanilla
DIRECTIONS
Combine all ingredients in slow cooker. Cover; cook on High 3-4 hours.
RECIPE BACKSTORY
My daughter made this in the Crock-Pot the other day, although it came out very moist and delicious, the sides were a bit hard. I'm going to give it another try, but baking it in a "water bath" like I did the over night oatmeal the other day -- now that came out perfect! We iced the carrot cake with Betty Crocker's white frosting, but I'm sure it would be even better with cream cheese frosting.
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