- Prepare carrots by peeling and grating. Set the grated carrots aside.
- In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.
- Add the flour, vanilla, baking powder, baking soda, and cinnamon. Blend just long enough to blend all ingredients.
- Stir the grated carrots in by hand until they are evenly distributed.
- Grease the inside of the crock from the 3 quart slow cooker. Pour in the batter and spread out evenly on the bottom of the crock.
- Place four or five paper towels over the top of the crock and cover. Turn slow cooker on low and cook for 2 to 3 hours.
- The cake is done when firm in the middle. Check by inserting a toothpick in the center. If done, the toothpick should come out clean.
- Remove the crock from the slow cooker and place on a rack to cool before serving.
- Cut pieces and remove from the crock. Serve with whipped topping or top with cream cheese frosting.
|
4 comments:
I enjoyed this cake. It took 2 hours maybe a little less is needed.
I made this today to use up some carrots. It was absolutely delicious and so easy! Mine actually took about 3.5 hours, so I think the time probably varies by crockpot. Thanks for sharing your recipe!
Could this recipe be doubled in a bigger crockpot?
I am going to try this for my boyfriend's birthday on the 15th. I am curious if anyone has done it with the plastic liners. I would like to make it with that so once completely cooled I could possibly remove it and fold down the plastic liner from it so I could put the frosting on the sides as well. I am thinking my casserole crock pot would probably work for this just fine. I would appreciate anyone's experience if they have tried doing it this way.
Post a Comment