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Enjoy fresh homemade
carrot cake without having to start your oven
and heat up the kitchen on those hot summer days.
Directions
Prepare carrots by peeling and grating. Set the grated carrots aside.
In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.
Add the flour, vanilla, baking powder, baking soda, and cinnamon. Blend just long enough to
blend all ingredients.
Stir the grated carrots in by hand until they are evenly distributed.
Grease the inside of the crock from the 3 quart slow cooker. Pour in the batter and spread
out evenly on the bottom of the crock.
Place four or five paper towels over the top of the crock and cover. Turn slow cooker on low
and cook for 2 to 3 hours.
The cake is done when firm in the middle. Check by inserting a toothpick in the center. If
done, the toothpick should come out clean.
Remove the crock from the slow cooker and place on a rack to cool before serving.
Cut pieces and remove from the crock. Serve with whipped topping or top with cream cheese frosting.
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