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Ingredients
- 2 x Large eggs
- 1 c. Sugar
- 3/4 c. Salad oil
- 1 1/2 c. Flour
- 1 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1/8 tsp Salt
- 1 tsp Cinnamon
- 1 c. Raw carrots -- finely Shredded
Directions
- Beat Large eggs; add in sugar gradually, beating till slightly thickened. Add in oil gradually and continue beating till thoroughly combined. Stir in flour, baking pwdr, soda, salt, and connamon till mix is smooth. Stir in carrots till blended well. Pour into greased and floured 6-c. mold.
- Cover with foil and tie. Put trivet or possibly metal rack in slow-cooking pot.
- Pour 2 c. warm water in pot. Place filled mold on trivet or possibly metal rack.
- Cover pot; cook on high for 2 1/2 to 3 1/2 hrs or possibly till done. Remove from pot; let stand 5 min on cooling rack. Loosen edges with knife.
- Turn out on rack and cold. This coffee cake can be used as a bread or possibly cake. Serve either with butter, or possibly cold with thin coating of butter or possibly cream cheese frosting.
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