Slow Cooker Lemony Carrot Cake
2021-07-24- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Beginner
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- Yield: 12
- Servings: 12
- Prep Time: 10m
- Cook Time: 3:40 h
- Ready In: 3:50 h
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
415 -
Carbohydrates
7.9 g -
Cholesterol
0 mg -
Fat
10 g -
Fiber
1.2 g -
Protein
5 g -
Saturated Fat
1.5 g -
Serving Size
1 -
Sodium
567 mg -
Sugar
12 g -
Trans Fat
2.4 g -
Unsaturated Fat
3.7 g -
Potassium
169 mg
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.
This lemony carrot cake is a staple in most slow cooker recipe collections. One of the advantages of making it in the slow cooker is that you do not have to worry about checking it or risk overcooking it.
It is also moist and flavourful due to the lemon juice, which gives this cake a vibrant taste and fragrance. The best part about this recipe? You can make it in your crockpot or oven!
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 the batter into greased and floured 7-cup spring form pan.
Step 3
Place on the rack in the slow cooker. Cover the pan and cook on a high-heat setting until a toothpick inserted in the center of cake comes out clean (about 3½ hours)
Step 4
Cool the pan on a wire rack 10 minutes. Remove side of pan and cool. Drizzle the 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 a medium mixing bowl, combine cream cheese, margarine, and vanilla. Beat until smooth. Beat in powdered sugar and enough milk to make thick glaze consistency.