Crocking Carrot Cake

Crocking Carrot Cake

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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

Rating:

★★★★★ 2 votes

Comments:
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

How to Make Crocking Carrot Cake

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!

Printable Recipe Card

About Crocking Carrot Cake

Course/Dish: Cakes



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