Slow Cooker 4-Ingredient Carrot Cake
Slow Cooker 4-Ingredient Carrot Cake is an easy, warmly spiced dessert that brings classic carrot cake flavor to the slow cooker. With just four main ingredients, this simple cake is moist, tender, and perfect for family dinners, potlucks, holidays, or whenever you want homemade dessert without turning on the oven.
Ingredients
- 1 box carrot cake mix
- 1 can (15 ounces) crushed pineapple, undrained
- 2 large eggs
- 1/2 cup vegetable oil
How to Make Slow Cooker Carrot Cake
1. Prepare the Slow Cooker
Lightly grease a 4- to 6-quart slow cooker with cooking spray or butter. For easier removal, line the bottom with parchment paper.
2. Make the Batter
In a large bowl, combine the carrot cake mix, crushed pineapple with its juice, eggs, and vegetable oil.
Stir until the ingredients are just combined and the batter is smooth. Avoid overmixing.
3. Add to the Slow Cooker
Pour the batter into the prepared slow cooker and spread it into an even layer.
4. Cook
Cover and cook on LOW for approximately 2 1/2 to 3 1/2 hours.
The cake is done when the center is set and a toothpick inserted into the middle comes out with only a few moist crumbs.
Cooking times vary between slow cookers, so begin checking around the 2 1/2-hour mark.
5. Cool and Serve
Turn off the slow cooker and let the cake cool for about 15 to 20 minutes.
Carefully remove portions with a large spoon or lift the cake out using the parchment paper.
Serve warm or completely cooled.
Tips for the Best Carrot Cake
- Do not drain the crushed pineapple. Its juice helps keep the cake moist.
- Avoid lifting the lid repeatedly during cooking.
- Check the cake toward the end of the cooking time because slow cookers vary.
- Let the cake cool slightly before serving so it can firm up.
Serving Suggestions
Serve this simple carrot cake with:
- Cream cheese frosting
- Whipped cream
- Vanilla ice cream
- Powdered sugar
- Chopped pecans or walnuts
A thin layer of cream cheese frosting makes it taste especially similar to traditional carrot cake.
Storage
Store leftover cake in a covered container in the refrigerator for up to 4 days.
Allow refrigerated cake to come closer to room temperature before serving, or warm individual portions gently.
Recipe Card
Prep Time: 10 minutes
Cook Time: 2 1/2–3 1/2 hours
Total Time: About 3 hours
Servings: 8
Ingredients
- 1 box carrot cake mix
- 1 can (15 ounces) crushed pineapple, undrained
- 2 large eggs
- 1/2 cup vegetable oil
Instructions
- Grease a 4- to 6-quart slow cooker.
- Mix cake mix, pineapple, eggs, and oil until just combined.
- Pour into the slow cooker and spread evenly.
- Cover and cook on LOW for 2 1/2–3 1/2 hours.
- Cool for 15–20 minutes before serving.