Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Carrot Cake

Slow Cooker Carrot Cake

  • Cooking Time:

    3–4 hours
  • Servings:



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
Option­al: Sprin­kles for dec­o­ra­tion

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!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”




Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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This looks won­der­ful! Do you have cook­ing times and instruc­tions for using small jars?


What if my loaf pan won’t fit into the crock­pot? Can I cook the cake direct­ly in the crock­pot?


So what do you do to make in the cute jars like the pic­ture?


You say­ing just use a reg­u­lar loaf pan? and set it down in the crock­pot?


Does it mat­ter if the loaf pan is met­al or glass?


I’m on weight watch­ers so do you know how much Splen­da I should use instead of sug­ar ? Try­ing to cut some of the calo­ries


Are these recipes in your Get Crocked E Book?


Don’t you have to put water in the bot­tom of the cook­er? It will crack oth­er­wise.


Hi Jenn, I real­ly want to make this but there are two ingre­di­ents I can’t have. I don’t think omit­ting the raisins will have an impact on the recipe but I’m aller­gic to pineap­ple. If I leave the pineap­ple and it’s juice out of the recipe, I’m leav­ing out a lot of mois­ture. Can you please help me with a sub­sti­tu­tion? I’m the type of cook that real­ly needs a recipe in front of me. I’m a step-by-step kind of girl. LoL
Thank you so much, I real­ly appre­ci­ate our help.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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