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Heirloom Carrot Spoon Cake
Recipe courtesy Sandra Lee, 2007
Show:  Semi-Homemade Cooking with Sandra Lee
Episode:  Heirloom Linen and Lace
Heirloom Carrot Spoon Cake
1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8-ounce) can crushed pineapple
1 cup sour cream

Spray a 5-quart slow cooker with butter flavored cooking spray.

Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.

Serve warm.

Other Recipes from this Episode
Hot Crab Rangoon Dip with Won Ton Chips
Warm Orzo Salad with Mint and Feta
Chicken Scaloppini with Spring Vegetables
Peach and Apricot Hard Cider

Recipe Summary
Difficulty: Easy
Prep Time: 3 minutes
Cook Time: 4 hours 30 minutes
Yield: 10 servings

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