Carrot Cake

Yield: 4 - 6 servings

1-1/2 cups flour
3/4 cup sugar
2 large eggs
1/4 cup water
1/3 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup grated carrots

Combine all ingredients in a 2-quart mixing bowl by hand. Spread batter in greased 2 to 3-1/2-quart slow cooker. Cover and cook on low heat for 2 hours, or until firm in the center. (You can lightly jiggle the covered slow cooker to check firmness.)

Top with whipped topping or your favorite cream-cheese frosting.

Source: 101 Things to do With a Slow Cooker! by Stephanie Ashcroft & Jane Eyring

more recipes from this book:
- Zesty Minestrone
- Whole Cranberry Chicken
- Simple Beef Stroganoff

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