Slow Cooker Carrot Cake

Ice this cake with cream cheese frosting or glaze the cake while itʼs still warm: Repeatedly pierce the top of the cake with a fork. Add 1⁄2 cup lemon, orange, or unsweetened pineapple juice; 1 teaspoon freshly grated lemon or orange zest; and 1 1⁄2 cups of sifted powdered sugar to a microwave-safe measuring cup. Stir to combine. Microwave on high for 30 seconds. Stir and repeat until sugar is dissolved. Evenly pour over the cake.

Serves: 8Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 tsp. baking soda
  • 1 tsp. baking powder
  • 1⁄4 tsp. salt
  • 3⁄4 tsp. ground cinnamon
  • 1⁄4 tsp. ground cloves
  • 1⁄4 tsp. ground nutmeg
  • 2 large eggs
  • 3⁄4 cups sugar
  • 1⁄3 cup butter
  • 1⁄4 cup water
  • 1 cup grated carrots


  • Add the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg to a mixing bowl; stir to combine.
  • Add the eggs, sugar, and butter to a food processor; process to cream together. Scrape into the flour mixture.
  • Pour in the water and add the grated carrots to the mixing bowl. Stir and fold to combine all ingredients.
  • Spray a slow cooker with nonstick cooking spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock. Cover and cook on low for 2 hours or until cake is firm in the center.