Crocking Carrot Cake

Crocking Carrot Cake Recipe

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Naomi Raia


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 votes
10 Min
4 Hr 30 Min


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
eggs (or equivalent amount of egg beaters)
(8-ounce) can crushed pineapple
1 c
sour cream


1Spray a 5-quart slow cooker with non-stick cooking spray (Butter flavor).
2Combine all ingredients in large mixing bowl.
3Beat 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.
4Fold the mixture into your Crock Pot / slow cooker.
5Cover 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.
6Scoop out a warm serving topped with Reddi Whip / or a scoop of vanilla ice cream!

About Crocking Carrot Cake

Course/Dish: Cakes