Carrot Cake

Carrot Cake

  , ,

August 27, 2014

  • Prep: 45 mins
  • Cook: 2 hrs 30 mins
  • Yields: 12


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


1Prepare carrots by peeling and grating. Set the grated carrots aside.

2In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.

3Add the flour, vanilla, baking powder, baking soda, and cinnamon.

4Blend just long enough to blend all ingredients.

5Stir the grated carrots in by hand until they are evenly distributed.

6Grease the inside of the crock of a 3 quart slow cooker.

7Pour in the batter and spread out evenly on the bottom of the crock.

8Place four or five paper towels (or tea towel) over the top of the crock and cover.

9Cook on low for 2-3 hours.

10Take out of crock and allow to cool.

11Add whip cream or frosting just prior to serving.

Submitted by Sandra Moreno


1 Review


January 24, 2016

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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