Cooking Time:3-4 hours
Ingredients2/3 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
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!
- In a bowl combine flour, sugar, baking soda, baking powder, spices, ginger and salt. Stir with a whisk to mix well.
- In another bowl combine vegetable oil, eggs, pineapple, raisins, nuts and carrot. Stir with a whisk to mix well.
- Add the dry ingredients to the wet ingredients and mix by hand until everything is well mixed.
- Spray a loaf pan with non-stick cooking spray for baking (or butter and flour).
- Pour cake batter into prepared pan and place in the bottom of a 7 quart slow cooker.
- 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.)
- 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.)
- Remove the cake pan from the slow cooker and cool cake in the pan on a wire cooling rack for 5 minutes.
- 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:
- Whip the cream cheese until fluffy.
- Add powdered sugar a little at a time, scraping down the sides of the bowl as needed.
- 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!
For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”
This looks wonderful! Do you have cooking times and instructions for using small jars?
I don’t… I would make the cake according to the recipe, and fill the cups and then frost them. Happy Crocking!
What if my loaf pan won’t fit into the crockpot? Can I cook the cake directly in the crockpot?
Kyla you can crock it directly in the slow cooker, but most likely the bottom will become hard, as the heat will be very intense. You could then cut the bottom off, but you will loose a lot of your cake. Hope this helps and Happy Crocking!
So what do you do to make in the cute jars like the picture?
Charlotte just fill the jars and frost them. Great for this time of the year! Happy Crocking!
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?
It does not! I’ve used both… Thanks for the question and Happy Crocking!
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
Melissa I use Stevia as a substitute as it is all natural, and for 1/2 cup sugar it equals 12 Stevia packets or for Stevia bulk it equals 6 teaspoons. For Splenda it is still 1/2 cup equals 1/2 cup sugar. Hope this helps!
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 Arlene, you do not have to put water in the bottom, but you can if you feel more comfortable doing so. Make all recipes your own! Happy Crocking!
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.