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Carrot Cake In the Slow Cooker
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:
- 3 cups powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon of vanilla extract
- 8 ounces of cream cheese (softened)
- 1 tablespoon milk
I think it would be better to use a slow cooker liner bag rather than parchment paper because it would be easier to form it around the slow cooker. Parchment paper would probably work but because it is stiffer the outside of the carrot cake be a little rough looking.
I wonder if this could be made using parchment paper to easily pull out the carrot cake when finished. I''ll have to try.
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Carrot Cake In the Slow Cooker
Carrot Cake In the Slow Cooker
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