Crockpot Carrot Cake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon nutmeg
- 2 large eggs
- 3⁄4 cup sugar
- 1⁄3 cup butter
- 1⁄4 cup water
- 1 cup carrot, grated
- 1 cup raisins
- 1⁄2 cup walnuts, chopped
- nonstick cooking spray
- 1⁄2 1/2 cup orange juice or 1/2 cup pineapple juice
- 1 teaspoon grated orange zest or 1 teaspoon lemon zest
- 1 1⁄2 cups sifted powdered sugar
directions
- Add the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg to a mixing bowl; stir to combine.
- Add the eggs, butter and sugar to a food processor; process to cream together. Scrape into the flour mixture.
- Pour in the water and add the grated carrots and raisins to the mixing bowl. Stir and fold to combine all ingredients. Fold in the nuts if using.
- Treat the slow cooker with non-stick spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock. Cover and cook on low for 2 hours or until the cake is firm in the center.
- Carrot Cake Glaze: Repeatedly pierce the top of the cake with a fork.
- Add the lemon, orange or pineapple juice, lemon or orange zest, and powdered sugar to a microwave-safe measuring cup.
- Stir to combine.
- Microwave on high for 30 seconds.
- Stir and repeat until the sugar is dissolved.
- Evenly pour over the cake.
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