Crock Pot Carrot Walnut Cake

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This Crock Pot Carrot Walnut Cake is loaded with sweetness. It’s a simple dessert that isn’t drenched in frosting. So good – it’s addictive! 

carrot cake in the crock pot

Crock Pot Carrot Walnut Cake

The best thing about cooking desserts in the slow cooker is that they’re literally hands-off. Because who really has time anymore to spend all day in the kitchen? I’m lucky if I remember to cook anything so knowing that my slow cooker has my back makes my days that much better.

What I love about this simple crockpot cake is that it’s an easy way to have loads of flavor, fast. The kids love the taste of the cake and I love how fluffy and light it is. Besides that, it’s not overly sweet which is another big selling point for me. 

Ingredients Needed to Make Carrot Cake in the Crock Pot

  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 1 1/2 cups flour
  • 1 teaspoon vanilla/almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup carrots, grated
  • 1/2 cup walnuts, chopped

Tips for making Slow Cooker Carrot Cake

If you want to use a bigger crockpot, just double the recipe. I often serve it with whipped topping, but it’s magnificent without. Sprinkle on some powdered sugar and chopped walnuts – and you’re good to go! This one pairs nicely with Rich and Creamy Crock Pot Hot Chocolate.

How do know when the cake is done cooking?

You want to be certain that the cake is done baking all the way. To do this, insert a toothpick or butter knife into the middle of the cake after the time has been done with cooking. If they come out clean, that means that the cake is done cooking and is ready to start cooling to serve. 

Have fun eating this delicious dessert. Who knew that your crock pot could literally make every meal for you?! 

Crock Pot Carrot Walnut Cake

This simple cake recipe is the perfect way to enjoy a tasty dessert!

Ingredients

  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 1 1/2 cups flour
  • 1 teaspoon vanilla/almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup carrots, grated
  • 1/2 cup walnuts, chopped

Instructions

In a large mixing bowl, cream together sugar, eggs, water, and vegetable oil.

Mix in flour, vanilla, baking powder, baking soda, and cinnamon. Mix just long enough to blend all ingredients.

Stir in grated carrots and walnuts until evenly mixed.

Grease the inside of a three to four quart crock pot with non-stick cooking spray. Pour batter into the crock and evenly spread it out on the bottom of the crock.

Place four or five paper towels over the top of the crock and cover. Turn 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. When done, the toothpick should come out clean.

Remove crock from heating unit and set on cooling rack to cool.

When cool, cut into slices and serve with walnuts and whipped topping (optional).

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