Heirloom Carrot Spoon Cake (Crock Pot)

Submitted by Chef # 151744

"Slow Cooker Carrot Spoon Cake from Sandra Lee"

 

• Ready In: 4hrs 3mins
• Ingredients: 8
• Serves: 10

ingredients

• 1 (18 1/4 ounce) box spice cake mix
• 1 (3 1/2 ounce) box instant butterscotch pudding mix
• 1 cup water
• 2 cups shredded carrots
• 3⁄4 cup canola oil
• 4 eggs
• 1 (8 ounce) can crushed pineapple
• 1 cup sour cream

directions

1. Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
2. The paper towl absorbs the moisture and does not allow the water to drop onto the cake.

Reviews

[Glori-B]

According to the family, this should get 10 stars!! Loads of compliments on the excellent flavor and texture. And I was delighted with the ease of preparation. I made it exactly as written (cut down the oil a wee bit was the only change). Couldn't be any easier! It's a favorite for sure! A million thanks Chef 151744 for an excellent Carrot Cake!

 

[WiGal]

DH & I love this. Super! I will be using this recipe when I entertain. We will be having house guests two different times this month and this is on the menu! I did use nonfat yogurt for the sour cream and applesauce for part of the oil and tasted great:) Thank you for sharing Chef #151744, I did do the paper toweling thing and will do again. I also used a slow cooker liner and am storing the leftovers in that so the clean up is nil.