• 2/3 c. flour
  • 1/2 c. sugar
  • 1 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 tsp. freshly grated ginger
  • 1/4 tsp. salt
  • 1/3 c. vegetable oil
  • 2 eggs
  • 8 oz. can of crushed pineapple with juice
  • 1/2 c. golden raisins
  • 1 c. pecans or walnuts, chopped (optional)
  • 1 c. finely grated carrot
  • Cream Cheese Frosting:
  • 4 oz. cream cheese, softened (Half of an 8 oz. pkg.)
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla extract

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Carrot Cake is a favorite of the kids in my family so I make it for just about every family gathering.  This option for Slow Cooker Carrot Cake is really easy.  Sometimes I’ll serve in mini glasses for individual servings and add the cream cheese frosting on top.  This takes a little more time but always adds to the presentation!

  1. In a bowl combine flour, sugar, baking soda, baking powder, spices, ginger and salt.  Stir with a whisk to mix well.
  2. In another bowl combine vegetable oil, eggs, pineapple, raisins, nuts and carrot. Stir with a whisk to mix well.
  3. Add the dry ingredients to the wet ingredients and mix by hand until everything is well mixed.
  4. Spray a loaf pan with non-stick cooking spray for baking (or butter and flour).
  5. Pour cake batter into prepared pan and place in the bottom of a 7 quart slow cooker.
  6. Cover the top of the slow cooker with 4 paper towels or a thin kitchen towel, making sure the towel is not touching the cake in the crock pot. (This will prevent condensation from dripping on the cake.)
  7. Cover with the lid and crock on HIGH for 3-4 hours.  (A toothpick inserted into the center of the cake should come out clean.)
  8. Remove the cake pan from the slow cooker and cool cake in the pan on a wire cooling rack for 5 minutes.
  9. Invert cake out of the pan onto the cooling rack and let it cool completely before frosting.

* For mini cakes, cut cake and place in mini serving dishes then frost.

Cream Cheese Frosting:

  1. Whip the cream cheese until fluffy.
  2. Add powdered sugar a little at a time, scraping down the sides of the bowl as needed.
  3. Mix in the vanilla extract.

Once the cake is completely cool, frost with cream cheese frosting – or – another option is to serve in mini glasses for individual servings, topped with icing.

NOTE: Just like all Carrot Cakes, this is even better the next day! This is a great recipe to make a day ahead!

Happy Crocking!

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