Carrot cake in a slow cooker

Orange mood for carrot baking lovers. Tender, moist, sweet carrot cake. Very tasty and healthy. Both adults and children like it.

Irinaprimorochka

The author of the recipe

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Composition / ingredients

Servings:

Carrots

300

Eggs

Sugar

100

Flour

150

Butter

Vanillin (on the tip of the knife)

to taste

Baking powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 20 % 8 g

Carbohydrates 66 % 27 g

205 kcal

GI: 11 / 0 / 89

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Necessary products.
Step 2:
Grate carrots on a fine grater.
Step 3:
Separate the yolks from the proteins.
Step 4:
Beat the yolks with sugar and vanilla until white.
Step 5:
Add softened butter and mix.
Step 6:
Enter the flour sifted with baking powder and mix.
Step 7:
Add grated carrots, mix until smooth.
Step 8:
In a separate bowl, whisk the whites to soft peaks.
Step 9:
We introduce the proteins in parts into the main mass and gently mix with a spatula by folding (from bottom to top).
Step 10:
We put the resulting mass into the bowl of a slow cooker, greased with oil. We set the baking mode for 80 minutes.
Step 11:
After the signal, we keep it on Preheating for 15 minutes.
Step 12:
We tip the finished cake onto the greased steamer insert.
Step 13:
Mix it into a dish. Sprinkle, if desired, with powdered sugar. Have a good baking!

Like all sponge dough pastries, the pie must be kept in the refrigerator for several hours to get rid of the smell of eggs.

A multivark Polaris 0517 AD with a power of 860 watts was used for cooking.