Can you believe it? A delicious, moist carrot cake made in the slow cooker! Maybe that’s not such a surprise to many of you, but for me, a slow cooker seems a most unlikely appliance to use for baking. But, I tried it and it worked perfectly. One of our cooks at RecipeTips.com provided a helpful step-by-step demonstration (see "Slow Cooker Carrot Cake") that tasted every bit as good as an oven-baked version; in fact, I think it was probably better—it was definitely moist. I think the crock pot does a better job holding in moisture than just about any other cooking appliance.
You can serve the cake plain and cut into slices right out of the crock pot, but I managed to remove the cake from the crock in one piece and place it on a plate; then I topped the cake with cream cheese frosting. Here’s the recipe I used for the frosting: