Can you believe it? A delicious, moist carrot cake made in the slow cooker! Maybe that’s not such a surprise to many of you, but for me, a slow cooker seems a most unlikely appliance to use for baking. But, I tried it and it worked perfectly. I found a helpful step-by-step demonstration on RecipeTips.com for “Slow Cooker Carrot Cake”  that tasted every bit as good as an oven-baked version; in fact, I think it was probably better—it was definitely moist. I think the crock pot does a better job holding in moisture than just about any other cooking appliance.

Slow Cooker Carrot Cake

Slow Cooker Carrot Cake

You can serve the cake plain, cut into slices right out of the crock pot, but I managed to remove the cake from the crock in one piece and place it on a plate; then I topped the cake with cream cheese frosting. Here’s the recipe I used for the frosting:

  • 3 cups powdered sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon of vanilla extract
  • 8 ounces of cream cheese (softened)
  • 1 tablespoon milk

Simply combine all the ingredients, stirring until smooth, or use and electric mixer and beat the ingredients on high speed; then spread the frosting on the cake after it has cooled. Yum!

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