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Recipe Category: Cake
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Ingredients
- ½ cup (120 ml) canola oil
- ½ cup (120 ml) egg substitute
- 1 tbsp (15 ml) hot water
- ½ cup (65 g) grated carrots
- ¾ cup plus 2 tablespoons (110 g) flour, divided
- ¾ cup (150 g) sugar
- ½ teaspoon baking powder
- ¼ teaspoon allspice
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ½ cup (55 g) chopped pecans
- ½ cup (75 g) raisins
Method
- In large bowl, beat oil, egg substitute, and water for 1 minute
- Add carrots
- Mix well
- In a separate bowl, stir together ¾ cup (94 g) flour, sugar, baking powder, allspice, cinnamon, and cloves
- Add to carrot mixture
- Toss nuts and raisins in bowl with 2 tablespoons (16 g) flour
- Add to batter and mix well
- Pour into greased and floured 3-pound (1 1/3 kg) shortening can or slow cooker baking insert
- Place can or baking insert in slow cooker
- Cover insert with its lid or cover can with 3 paper towels, folded down over edge of slow cooker to absorb moisture
- Cover paper towels with cooker lid
- Cook on high 3 to 4 hours
- Yield: 8 servings
- Per serving: 25 g water; 342 calories (50% from fat, 5% from protein, 45% from carb)
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