Preparation:
Place a metal rack or trivet in slow cooker. Grease and flour a 6 cup mold. In a large bowl beat eggs. Add sugar gradually, beating until slightly thickened. Add oil gradually and continue beating until thoroughly combined. Stir dry ingredients together and stir into liquid mixture until smooth. Stir in carrots. Pour into prepared mold. Cover with foil. Pour 2 cups hot water into slow cooker Place covered mold on rack. Cover and cook on HIGH about 3-1/2 hours or until firm. Remove from slow cooker. Let stand at room temperature 10 minutes. Loosen Cake from Sides of mold with a small spatula. Invert onto cooling rack. Cut into thin wedges to serve. Makes 4 to 6 servings |
