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“This comes from the Everything Slow Cooker Cookbook by Pamela Rice Hahn. The original recipe didn't include raisins but I'm adding them here. You could also customize the recipe by adding your own favorite nuts, dried fruit, etc.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg to a mixing bowl; stir to combine.
  2. Add the eggs, butter and sugar to a food processor; process to cream together. Scrape into the flour mixture.
  3. 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.
  4. 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.
  5. Carrot Cake Glaze: Repeatedly pierce the top of the cake with a fork.
  6. Add the lemon, orange or pineapple juice, lemon or orange zest, and powdered sugar to a microwave-safe measuring cup.
  7. Stir to combine.
  8. Microwave on high for 30 seconds.
  9. Stir and repeat until the sugar is dissolved.
  10. Evenly pour over the cake.

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