Slow Cooker Carrot Cake Recipe

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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.
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  • 1 cup sugar
  • 2 eggs
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup grated carrots - packed
  • whipped topping or cream cheese frosting for serving
Container: 3 quart slow cooker
45 mins
2.25 hrs
3 hrs
  • 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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Slow Cooker Carrot Cake Recipe Reviews

slow cooker carrot cake

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
"WONDERFUL! An absolute crowd pleaser. Even my feisty twins loved it. Very moist and flavorful."
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