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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.

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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.

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