Heirloom Carrot Spoon Cake Recipes

SPOON 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.

HEIRLOOM CARROT SPOON CAKE

Steps:

• Spray a 5-quart slow cooker with butter flavored cooking spray.
• Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
• Serve warm.

HEIRLOOM CARROT SPOON CAKE (CROCK POT)

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.

FAMILY HEIRLOOM CARROT CAKE

Steps:

• In large bowl, beat oil, flour, sugars, eggs and vanilla.
• Add and mix in cinnamon, nutmeg, soda and salt.
• Mix in carrots.
• Fold/mix in pecans and raisins.
• Pour batter evenly into greased and floured 9" cake pans.
• Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
• Cool 5-10 minutes, turn out onto rack to cool completely.
• For frosting:.
• Beat ingredients til smooth.
• Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
• I store this in my airtight tupperware cake thingy in the refrigerator.
• Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.