HEIRLOOM CARROT SPOON CAKE
Fresh Ingredients
2 cups shredded carrots
4 eggs
1 cup sour cream
Storage Ingredients
1 box spice cake mix (18.25 oz.)
1 box instant butterscotch pudding (3.4 oz.)
1 cup water
3/4 cup oil
1 can crushed pineapple (8 oz.)
Spray a 5 qt. slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 min. Transfer to slow cooker. Cover the top of the slow cooker with a few paper towels and then cover with the lid. This will keep the condensation that forms on the lid from dripping back onto the cake. Cook on LOW for 4 1/2 to 6 hours. Serve warm.
My dear friend Melanie served this cake for dessert after one of my food storage presentations in Las Vegas. She found the recipe on the Food Network, from Sandra Lee. Everyone loved this ultra-moist-melt-in-your-mouth carrot pudding style cake, especially with vanilla ice cream melting on top of each serving! That night we talked about the possibility of substituting dehydrated carrots that were ground up similar to shredded carrots and figured it would work just as well. I’m going to give it a try. This was an amazing dessert!
February 8th, 2009 at 8:52 am
Loved this cake! It reminded me of the old time carrot cake my aunt use to make, steamed carrot pudding I think is what it was called. The cake is very moist and the flavor is wonderful. Thanks Lizzie for making it and bringing it. P.S. Brandon had a fun time hangin’ with you last night!! Thanks
February 8th, 2009 at 4:58 pm
Well, that cake was Lizzie’s very first Personal Progress goal. (I’m just not sure which one.) She’s happy that it was such a success. (Sorry again about the burned edges. My stupid crock-pot cooked the whole thing in 2 1/2 hours. Ah!) Thanks to Brandon for being such a good buddy to Lizzie. She had a blast!
January 26th, 2011 at 5:50 pm
When we found out you were coming to town, Liesa, we started trying out recipes to serve at our RS meeting. This cake was SO yummy, we just had to serve it. It may not be pretty when you scoop it out of a crock pot, but when it’s served in individual ramekins (with a scoop of vanilla ice cream on top, of course), it’s absolutely amazing!
Just in case anyone wants to try it out… we used all different sizes of ramekins from tiny 2″ to nice, deep 4″. We filled them 1/2 way and cooked them at 200ºF. The littlest ones are done in 1 hour, but the bigger ones take up to 2 hours. You can tell they’re done when they start to get a bit dull around the edges, and start to pull away from the dish. Definitely no burned edges at 200º, just a nice warm yumminess that reminds you of autumn days at Grandma’s house!
Thanks for a FANTASTIC night, Liesa!
January 26th, 2011 at 5:54 pm
PS: We used the dehydrated carrots from the HSC. We rehydrated them and then ran them through a food processor. They were perfect!
January 26th, 2011 at 7:43 pm
Alana! Thanks so much for taking the time to share these cooking details. I’ve never had a group prepare so many yummies for one of my presentations. Everything looked beautiful and the individual ramekins made the spoon cake extra special. Who knew food storage could be so FANCY? Really, you guys went way way
WAY out, and I appreciate all that you did!
xo
Liesa