Crock Pot Carrot Cake

Most of us have been through times of limited funds. Cooking and baking can save a great deal of money and can add warmth and joy to one's life or household.

When I was living in Paris years ago, I had one of those "pop out" kitchens -- like the beds you see on old 70's TV shows. I literally bumped the wall and a small set of burners popped out. Though I found it amusing, I hadn't realized how much having an oven and the use of a "normal" kitchen had meant to me. That's when my brilliant and creative mother came to my aid. "You can bake in a crock pot!" Okay.... Well, a decade later I have a kitchen and a crock pot and I still use both.

This recipe is simple, healthy and tasty. It also fills your home with a sweet, welcoming aroma... (You can really impress your guests! ;)) Give it a try and let me know what you think!

Ingredients:

1 eggs

1/2 cup organic brown sugar

1/4 cup Baking Splenda

1/3 cup canola oil

3/4 cup flour of choice

1/2 teaspoon baking soda

1/2 cup chopped walnuts

3/4 cup shredded carrots

dash of sea salt (or kosher salt)

1/2 Tablespoon ground cinnamon

dash of ground nutmeg

Directions:

Combine eggs, sugar and oil in a small bowl and stir well. Add flour, baking soda, salt and spices and stir until well blended. Gently stir in carrots and walnuts. Spray your crock pot with non-stick cooking spray and sprinkle with flour. Pour batter into crock pot, cover and cook on high for about three hours, or until cooked through. Allow to cool and frost as desired! It's also delicious warm and served with natural, vanilla ice cream. (Mmm...)

**This recipe is for a small or medium size crock pot. You can easily double the recipe for a large crock pot size. Small/medium serves 4 - 6. Large cake serves 8 - 10.