Crocking Carrot Cake Recipe

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Crocking Carrot Cake

Naomi Raia

By
@NaomiLex

This delectable, delightful, dessert is easy to prepare and compliments the season’s fond familiar aromas that fill the air. Serves 10 people so double or triple for a larger crowd.

*Be adventurous and make variations of this treat by adding some chopped walnuts, dried cranberries, orange zest, or shredded zucchini or perhaps a scoop of ice cream when serving. Be sure if adding cranberries, nuts, or zucchini to adjust shredded carrot amount


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Prep:

10 Min

Cook:

4 Hr 30 Min

Ingredients

1 box
(18.25-ounce) box spice cake mix (betty crocker or duncan hines)
2 box
(1.5-ounce) box instant butterscotch pudding mix (royal brand)
1 c
water
1 3/4 c
shredded carrots
3/4 c
canola or olive oil
4
eggs (or equivalent amount of egg beaters)
1
(8-ounce) can crushed pineapple
1 c
sour cream

Directions Step-By-Step

1
Spray a 5-quart slow cooker with non-stick cooking spray (Butter flavor).
2
Combine all ingredients in large mixing bowl.
3
Beat with an electric mixer on medium speed for 2 to 3 minutes. You can also mix manually with a wooden spoon; just make sure you have thoroughly mixed ingredients.
4
Fold the mixture into your Crock Pot / slow cooker.
5
Cover and cook on LOW for 4.5 to 7 hours depending on the batch size you are making and then turn it down to WARM.
6
Scoop out a warm serving topped with Reddi Whip / or a scoop of vanilla ice cream!
Enjoy!

About this Recipe

Course/Dish: Cakes