Festive Slow Cooker Carrot Pudding
Prep Time
Cooking Mode
½ cup milk
1 cup chopped pitted Medjool dates
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp each ground nutmeg and ground cloves
½ cup unsalted butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups firmly packed grated carrots
5 mL orange zest
½ cup chopped, toasted almonds
icing sugar, for dusting
½ cup milk
1 cup chopped pitted Medjool dates
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp each ground nutmeg and ground cloves
½ cup unsalted butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups firmly packed grated carrots
5 mL orange zest
½ cup chopped, toasted almonds
icing sugar, for dusting
Directions
1Grease 4.5 to 6 L capacity slow cooker and also line bottom and sides with 2 pieces of parchment paper (crisscross pieces inside slow cooker, crushing paper to fit against sides).
2Combine milk and dates in small saucepan set over medium heat; simmer 5 min. to soften dates. Let stand 15 min. to cool.
3Meanwhile, in bowl, whisk flour with baking soda, cinnamon, salt, nutmeg and cloves. Set aside. In separate bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 min. Beat in eggs one at a time, incorporating each fully before adding next. Beat in vanilla. Stir in flour mixture until just combined. Fold in carrots, orange zest, almonds and date mixture.
4Transfer batter to slow cooker, smoothing top. Cover and cook on LOW setting 2 1/2 to 3 hr. until tester inserted into centre of cake comes out clean. Let stand 15 min. in slow cooker. Use edges of parchment paper to lift cake out of slow cooker. Invert cake onto serving plate; remove parchment paper. Dust with icing sugar to serve.
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Personal Note
Personal Note
