HEIRLOOM CARROT SPOON CAKE
Friday, January 30th, 2009Fresh 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!
