Slow Cooker Lemony Carrot Cake

Slow cooker lemony carrot cake. Learn how to cook easy and delicious carrot cake with nuts and raisins in a slow cooker/crock pot. #slowcooker #cropckpot #desserts #carrotcake #homemade #breakfast
  • Yield: 12 servings
  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 3:40 h
  • Ready In: 3:50 h

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Nutritional Info

This information is per serving.

  • Calories

    415
  • Fat

    10 g
  • Saturated Fat

    1.5 g
  • Polyunsaturated Fat

    3.7 g
  • Cholesterol

    0 mg
  • Sodium

    567 mg
  • Potassium

    169 mg
  • Carbohydrate

    7.9 g
  • Fiber

    1.2 g
  • Sugars

    12 g
  • Protein

    5 g

Slow cooker lemony carrot cake. Learn how to cook easy and delicious carrot cake with nuts and raisins in a slow cooker/crock pot. You may also like Slow Cooker Lemon-Garlic Chicken or Slow Cooker Tomato Tortellini Soup

Serve this yummy dessert with salted caramel sauce, if desired.

Slow Cooker Lemony Carrot Cake

Are you looking for more slow cooker/crock pot desserts? Try to prepare Slow Cooker Stuffed Apples or Slow Cooker Breakfast Bread Pudding

Ingredients

  • 12 tablespoons unsalted butter at room temperature
  • 3/4 cup light brown sugar
  • 3 eggs beaten
  • 2 cups shredded carrot
  • 1/3 cup raisins
  • 1/3 cup coarsely chopped walnuts plus more to garnish
  • grated zest of 1 lemon
  • 1½ cups self-rising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • cream cheese glaze (see recipe below)
  • Cream Cheese Glaze:
  • 2 oz (60 g) reduced-fat cream cheese at room temperature
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla
  • 1 ½ cups powdered sugar
  • milk
  • toasted pumpkin seeds
  • salted caramel sauce (optional)

Method

Step 1

In a large mixing bowl, combine brown sugar and beaten eggs(beaten one at a time). Beat well after each edition.

Step 2

Add shredded carrots, raisins, walnuts, and lemon zest and mix well. Fold on combined flour, baking powder and salt. Pour batter into greased and floured 7-cup spring form pan.

Step 3

Place on rack in slow cooker. Cover slow cooker and cook on high-heat setting until toothpick inserted in the center of cake comes out clean(about 3½ hours)

Step 4

Cool pan on wire rack 10 minutes. Remove side of pan and cool. Drizzle slow cooker lemony carrot cake with cream cheese glaze. Sprinkle with chopped walnuts and pumpkin seeds. Pour salted caramel sauce over the cake (optional) and serve.

Step 5

Cream Cheese Glaze: In medium mixing bowl, combine cream cheese, margarine, and vanilla. Beat until smooth. Beat in powdered sugar and enough milk to make thick glaze consistency.

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