Real Recipes From Real Home Cooks ®

crocking carrot cake

★★★★★ 2
a recipe by
Naomi Raia
Portland, OR

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

★★★★★ 2
prep time 10 Min
cook time 4 Hr 30 Min

Ingredients For crocking carrot cake

  • 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
  • 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

How To Make crocking carrot cake

  • 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!

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