This Slow Cooker Carrot Cake is one of the easiest ones to make. In the end this cake is so moist and tastes incredible, it’s hard to have just one piece.
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  • 250 ml crushed pineapple ( 1 cup )
  • 375 ml peeled and grated carrots (about 3 carrots) ( 1 1/2 cups )
  • 125 ml raisins ( 1/2 cup )
  • 330 g brown sugar ( 1 1/4 cups )
  • 2 eggs
  • 125 ml vegetable oil ( 1/2 cup )
  • 60 ml water ( 1/4 cups )
  • 1 tsp vanilla essence
  • 260 g white flour ( 2 cups )
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 200 ml whipping cream
  • 3 tbsp white sugar
  • 1 tsp cocoa
  • 1 hand of walnuts


Slow Cooker Carrot Cake

  1. Strain the crushed pineapple so we will get rid of the excess liquid. Peel and finely grate the carrots.
  2. In large bowl, beat together brown sugar, eggs, oil, vanilla and water until smooth.
  3. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add to egg mixture along with carrots, pineapple and raisins and stir just until moistened.
  4. Line bottom of the 4,5 l slow cooker with parchment paper, leaving a bit of paper all around so it will be easy to take the cake out when it’s done.
  5. Pour the batter into slow cooker and cover with the lid. Cook on high for about 2 hours and 30 minutes, until cake tester inserted in center comes out clean.
  6. I recommend that halfway through baking to pick up the pottery vessel from the machine and turn it 180 degrees to avoid the risk of burning the cake on one side.
  7. When ready, remove from the slow cooker, remove paper and leave it on a rack to cool down, about 30 min.
  8. Beat whipping cream and add 2, 3 tbsp of white sugar. After the cake cooled completely, put the whipped cream on top and decorate the cake with some walnuts and sprinkle some cocoa powder in the middle.

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