Carrot Cake

Submitted by Sandra Moreno

Carrot Cake

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Serving: 12
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes


  • 1 C. Sugar
  • 2 eggs
  • 1/4 C. Water
  • 1/3 C. Vegetable Oil
  • 1 1/2 C. Flour
  • 1 tsp Vanilla
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 C. Grated Carrots - packed
  • Whip topping or Cream Cheese frosting for serving


  • 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 of a 3 quart slow cooker.
  • Pour in the batter and spread out evenly on the bottom of the crock.
  • Place four or five paper towels (or tea towel) over the top of the crock and cover.
  • Cook on low for 2-3 hours.
  • Take out of crock and allow to cool.
  • Add whip cream or frosting just prior to serving.

1 thought on “Carrot Cake”

  1. Delicious! I used brown sugar, olive oil and added 3/4 cup of walnuts into batter. Cooked it in a silicone loaf pan in my 6L slow cooker. Served it with a cream cheese icing. Such an easy recipe.

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