Festive Slow Cooker Carrot Pudding

Prep time: 15min
Total time: 210min
Serves: 16
1/2 cup
milk
125 mL
1 cup
chopped pitted Medjool dates
250 mL
1 1/2 cups
all-purpose flour
375 mL
1 tsp
baking soda
5 mL
1 tsp
ground cinnamon
5 mL
1/2 tsp
salt
2 mL
1/4 tsp
each ground nutmeg and ground cloves
1 mL
1/2 cup
unsalted butter, room temperature
125 mL
1 cup
firmly packed brown sugar
250 mL
2
eggs
1 tsp
vanilla extract
5 mL
2 cups
firmly packed grated carrots
500 mL
5 mL
orange zest
1 tsp
1/2 cup
chopped, toasted almonds
125 mL
icing sugar, for dusting
Per serving: 1/16 of the recipe
calories
220
fat
8 g
saturated fat
4 g
carbs
34 g
sugar
23 g
protein
3 g
cholestrol
40 mg
fibre
2 g
sodium
180 mg

Directions

  1. Grease 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).

  2. Combine milk and dates in small saucepan set over medium heat; simmer 5 min. to soften dates. Let stand 15 min. to cool.

  3. Meanwhile, 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.

  4. Transfer 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.