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:

    8

Ingredients

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”

XOXO,

Jenn

 

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.

15
Leave a Reply

avatar
9 Comment threads
6 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
10 Comment authors
ChanonCrock Pot GirlarleneStuMelissa Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
puppydogs
Guest
puppydogs

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

Kyla
Guest
Kyla

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

Charlotte
Guest
Charlotte

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

RoseJean
Guest
RoseJean

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

Kathy
Guest
Kathy

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

Melissa
Guest
Melissa

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

Stu
Guest
Stu

Are these recipes in your Get Crocked E Book?

arlene
Guest
arlene

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

Chanon
Guest
Chanon

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.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cooker recipes, tips & tricks right to your inbox!
PLUS be the first to know about my giveaways and contests!

  • This field is for validation purposes and should be left unchanged.
5 Shares
Pin3
Share2
+1
Tweet