Savor The Earth

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slow carrot cake May 15, 2009

Filed under: cake,slow cooker — Austin Frugal Foodie @ 9:40 am
Tags: , , , , , ,

We don’t have much longer for carrots at our farmers markets.  So put that cooker outside and eat dessert in less than two hours.  This ingredient list looks long but the enhancements (orange, lemon, vanilla and pecans) are optional.

  • 181 grams organic whole wheat or white whole wheat flour (about 1 1/2 cups minus a scant 2 teaspoons)–Whole Foods carries the King
    Arthur brand 5# bag, the least expensive packaging I’ve found.
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • pinch of ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 168 grams local honey, (1/2 cup)
  • 1 stick organic butter, melted and cooled slightly–Organic Valley is my preference–use your Whole Deal WF coupon for the best price right now
  • 1 Tablespoon organic coconut oil
  • 1 drop orange oil or a small pinch of orange zest from a Texas orange (organic if you can afford it.  If not, then scrub your orange very well with some dish liquid or produce wash.  If you zest a few of your oranges during our citrus season and stash the zest in the freezer you’ll find yourself tossing it into all sorts of dishes.)
  • 2 drops lemon oil (Occasionally in season you may find precious meyer lemons at our farmers markets and of course it’s my dream to get my own tree.  You’ll find small trees for sale around town, too.)
  • 2 large eggs, preferably from the farmers market or your own backyard
  • 112 grams  finely shredded carrots, preferably local and/or organic
  • 1/2 teaspoon vanilla extract or vanilla rum (steep a vanilla bean in a jar of rum–I use Flor de Caña Gold.  It’s ready to use in a couple weeks.  Leave the bean in there and top it off with more booze when necessary.)
  • 3 Tablespoons finely chopped toasted Texas pecans

Whisk together your dry ingredients (through the salt).  Whisk together your wet ingredients, through the vanilla.  Pour the flour mixture on top of the wet stuff, sprinkle the pecans around and whisk quickly and gently til well combined.  Pour the batter into a well greased (I use coconut oil) 4 quart round slow cooker lined with a round of parchment on the bottom.  Cook on High for about 1 1/4 hours, until the cake tests done (a skewer inserted into the center will come out clean).  Loosen the sides of the cake and pop it out.  Serve right away (or later).

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2 Responses to “slow carrot cake”

  1. […] 1/2 teaspoon vanilla, preferably authentic Mexican (I like Nielsen-Massey) or homemade vanilla rum […]

  2. […] 1 teaspoon vanilla extract or homemade vanilla brandy […]


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