Best 3 Crockpot Carrot Cake Recipes
Indulge in the delectable Carrot Cake, a classic dessert transformed into a hassle-free delight with the magic of a crockpot. This moist and flavorful cake boasts a tender crumb, studded with sweet carrot pieces and crowned with a luscious cream cheese frosting. Perfect for any occasion, be it a cozy family gathering or a festive celebration, this crockpot carrot cake promises to satisfy every sweet tooth. Additionally, the article offers two variations of the cream cheese frosting: a traditional cream cheese frosting and a tangy orange cream cheese frosting, allowing you to customize your cake to your liking.
Here are our top 3 tried and tested recipes!
CARROT CAKE (CROCK POT)
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
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
CARROT CAKE IN A CROCK POT!
Note: Placing several layers of paper towels between the top of the slow cooker and the lid absorbs excess steam while the cake cooks. The result is a pleasantly moist-textured cake. This is a Weight Watchers recipe. They calculate it to be 4 POINTS.
Provided by Terrie Hoelscher
Categories Cakes
Time 1h50m
Number Of Ingredients 15
Steps:
- 1. Note: this is a crock pot recipe! It is written for a 3-1/2 - 4-qt crock pot, that has a removable ceramic/stoneware insert. If you have a different type of crock pot, you'll have to experiment with it and make at your own risk! :o)
- 2. Preheat heating base of crock pot to HIGH. Spray stoneware insert with nonstick spray. Line bottom with waxed paper and lightly spray the waxed paper with nonstick spray.
- 3. In a medium bowl, whisk all purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, with electric mixer on medium-high speed, beat granulated sugar, oil, water, egg substitute, and vanilla for about 2 minutes. Reduce speed to LOW. Add flour mixture, and beat just until blended. Stir in carrots and raisins. Pour batter into stoneware insert, and place it in pre-heated base. Cover top of slow cooker with 2 double-thickness paper towels, then place crock pot lid on top of paper towels. Cook until toothpick inserted into center of cake comes out clean, 1-1/2 to 2 hours.
- 4. Transfer stoneware insert to a cooling rack and let it cool for 15 minutes. Run a thin knife or spatula around edge, to loosen cake from stoneware. Invert onto a rack and remove the waxed paper. Let cool completely, then dust with confectioners' sugar.
- 5. Weight Watchers calculates this to be a POINTS value of 4, if serving 12 people.
CROCKPOT CARROT CAKE
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
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
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the cake light and moist.
- Grate the carrots finely. This will help them to distribute evenly throughout the batter and prevent them from sinking to the bottom of the cake.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake at a moderate temperature (325 degrees Fahrenheit) for the recommended amount of time. A toothpick inserted into the center of the cake should come out clean when it is done.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This crockpot carrot cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful golden color. The cream cheese frosting is the perfect finishing touch. Whether you are a seasoned baker or a beginner, you will love this recipe. So next time you are looking for a delicious and easy dessert, give this crockpot carrot cake a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
