I don’t know why you wouldn’t know, because apparently it is so important that it became the NATIONAL NEWS!!!
Hello, is it just me or do we really need to hear about celebrities’ divorce on the evening news? ET is made for it. So is Twitter and Facebook.
It was all cute when Katie and Tom got together, had their fairytale wedding and were nicknamed the “perfect couple”. I admit, I hoped that it would work. More for her, than for him. It was her dream of dreams to marry him and I hoped she would get what she wanted. Just like I did.But my Hubby told me, like he always does, that it won’t last and he gives them two, OK, three years tops. Ohhh, I was hoping he would be wrong this time.
Nope. He was right, just like he always is. My face-the-reality guy.
Eh, forget the celebrities. They will move on, she will move on just like Nicole did and look at her now! Happy as a clam!
But you won’t move on. Not until you make this.
|Do I even have to say how good this cake is? Didn’t think so. Just make it.|
Slow Cooker Carrot Cake
1 1/2 c all-purpose flour
3/4 c granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c water
1/2 c vegetable oil
2 large eggs
1 c shredded carrots ( 2 to 3 medium )
1/4 c shredded coconut
Line the bottom of your slow cooker with a aluminum foil so it comes up about 1 to 2 inches up the sides.
Butter the foil or spray with cooking oil.
In a medium mixing bowl, whisk together the dry ingredients ( flour, sugar, spices, baking powder, soda and salt ). In a small bowl, whisk together the wet ingredients ( water, oil and eggs ).
Add the wet ingredients to dry ingredients and beat until smooth, 2 to 3 minutes.
Stir in carrots and coconut. Spread the batter in your slow cooker. Cover and cook on high 2 to 2,5 hours. Check the cake after 1 3/4 hour with a toothpick. My cake was done around the 2 hour mark. If the toothpick comes out clean – your cake is done.
Let it cool for 5 minutes in the slow cooker with lid off. Lift the cake out and cool completely on a cooling rack.
WHen your cake is completely cool, use your jar as a template and cut circles of cake out with a sharp knife. Slice each circle in half, as you would for a layer cake. Place the bottom half on the bottom of your jar. You can crumble the cake and sprinkle it onto the bottom of your jar and then gently press down.
With the frosting in your piping bag, cover the cake layer with the frosting. Place the top layer of your cake on the layer of frosting. Now be creative and make a pretty swirl of frosting on the top layer of your cake.
Add sprinkles. Repeat for every jar. Crumble the scraps of your cake and fill the jars as suggested above.
source: adapted from Not Your Momma’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Cream Cheese Frosting
4 oz. cream cheese, softened
2 tsp vanilla extract
4 – 5 c powdered sugar
In a large mixing bowl of a stand mixer, beat together butter and cream cheese until smooth. Add vanilla and beat again. Slowly add powdered sugar, 1/2 cup at a time, until you reach the desired consistency.
Spread on cooled cake.