Crockpot Carrot Cake Recipes

CARROT CAKE (CROCK POT)

Carrot Cake (crock Pot) image

Make and share this Carrot Cake (crock Pot) recipe from Food.com.

Provided by Northern_Reflectionz

Categories Dessert

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
1 cup sugar
2/3 cup vegetable oil
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup carrot, grated
1/2 cup nuts, chopped
1 (8 1/4 ounce) can pineapple in syrup, drained
1 teaspoon vanilla

Steps:

Beat eggs with sugar and oil. Combine dry ingredients. Add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla.
Pour into greased and floured Crock pot bake pan. Cover and place in Crock pot.
Cover. Bake on HIGH setting 2 1/2 - 4 hours.
Ice with cream cheese icing.

Nutrition Facts : Calories 332.2, Fat 16.2, SaturatedFat 2.3, Cholesterol 35.2, Sodium 257.2, Carbohydrate 42.9, Fiber 1.7, Sugar 20.7, Protein 4.9

CROCKPOT CARROT CAKE

Crockpot Carrot Cake image

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.

Provided by Artemis

Categories Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

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 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

Steps:

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.

Nutrition Facts : Calories 444.5, Fat 14, SaturatedFat 5.8, Cholesterol 66.8, Sodium 296.8, Carbohydrate 77.6, Fiber 2.5, Sugar 52.9, Protein 6

SLOW COOKER CARROT CAKE

Slow Cooker Carrot Cake image

My oven has been out of order for some time now as I await the arrival of some special order part. I had a craving for carrot cake and tried out this novel way of 'baking' one. The recipe is an adaptation from Beth Hensperger's "Not Your Mother's Slow Cooker Cookbook". You can use a small spring form pan that fits inside your large slow cooker. I did not have one so I used the no stick insert from my rice cooker as an improvised cake pan.

Provided by Chef Regina V. Smith

Categories Dessert

Time 3h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
1/4 cup vegetable oil
3 large eggs
1/2 teaspoon orange extract
1 teaspoon vanilla extract
1 1/4 cups carrots, shredded
1/4 cup canned crushed pineapple, drained
1/4 cup walnuts, chopped

Steps:

Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well.
In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts.
Add the liquid ingredients to the dry, beating until smooth.
Stir in the carrots, pineapple and walnuts.
Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours.
Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan.
Once cool, you can ice with cream cheese frosting.

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