Slow Cooker Vegan Carrot Cake

Ice this cake with vegan cream cheese frosting, or glaze the cake while itʼs still warm.

Serves: 8Hands-on: 15 minutesTotal: 2 hours 45 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
  • 1⁄8 tsp. ground nutmeg
  • 2 medium bananas, peeled and mashed
  • 3⁄4 cup granulated sugar
  • 1⁄3 cup vegan butter, softened
  • 1⁄4 cup water
  • 1 cup grated carrots
  • 1⁄2 cup chopped walnuts
  • 1⁄4 cup confectioners' sugar


  • Grease a 4-quart slow cooker with nonstick cooking spray.
  • In a large bowl, add the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Whisk to combine.
  • In a food processor, add the bananas, granulated sugar, and butter. Process to cream together. Transfer to the flour mixture. Add water and grated carrots. Stir to combine. Fold in the nuts.
  • Pour the batter into the prepared slow cooker and spread evenly. Cover and cook on low for 2 hours, or until cake is firm in the center and a toothpick comes out clean when poked through the center. Turn off slow cooker and let cake rest for 30 minutes.
  • Remove cake and cool on a cooling rack. Dust top of cake with confectioners' sugar before serving.