Heirloom Carrot Spoon Cake Recipes

Steps:

• Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
• The paper towl absorbs the moisture and does not allow the water to drop onto the cake.

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
• Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
• In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
• Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
• Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
• For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.

Steps:

• Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.
• For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes).