A delicious, moist one bowl slow cooker carrot cake recipe.
Slow Cooker Carrot Cake Recipe
I am becoming a little addicted to experimenting with baking cakes in the slow cooker! They are so deliciously moist ,and so easy to make. This carrot cake is a hit with the whole family and makes a delicious addition to any morning or afternoon tea table or as a lunch box treat…who am I kidding, it’s also great with coffee for breakfast!
Hints & Tips
- You need to make sure that your cake tin fits in your slow cooker – I use a loaf tin in our oval shaped slow cooker. Make sure there is also room above the tin for your cake to rise.
- You’ll see that I mention using a tea towel under the lid. The tea towel stops condensation that forms under the slow cooker’s lid from dripping down onto the cake. People have raised concern with me about this but as the tea towel is nowhere near an open heating element I have no problem with it. That being said, I tend to be home when cooking cakes so the slow cooker is not left unattended.
- If you do not have a lid to sit under your loaf tin, a few, small balls of alfoil will hold the tin off the bottom of the slow cooker.
Slow Cooker Carrot Cake Recipe
A delicious, moist one bowl slow cooker carrot cake recipe.
Ingredients
- For the Cake:
- 1 cup self raising flour
- 1/2 cup plain flour
- 1 teaspoon cinnamon
- 1 teaspoon bicarb soda
- 9 Tablespoons vegetable oil
- 3 eggs, lightly beaten
- 1/3 cup maple syrup
- 1/2 cup golden syrup
- 1 teaspoon vanilla essence
- 2 medium carrots, grated
- For the Icing:
- 250gm spreadable cream cheese
- 1/2 cup icing sugar
- 1/2 teaspoon vanilla essence
Instructions
- Preheat slow cooker on high.
- Sift flours, cinnamon and bicarb into a large mixing bowl.
- Make a well in the middle of the flour and add oil, eggs, maple syrup, golden syrup, vanilla essence and carrots. Mix well with a wooden spoon.
- Pour batter into a well greased loaf tin ( *see tips below).
- Place tin into the slow cooker with a collection of small balls of tinfoil under your cake pan so that it is not sitting directly on the bottom of the slow cooker.
- Drape a tea towel over the top of your slow cooker and then put on the lid.
- Bake on High for 1 1/2 hours. Cooking time will vary according to your slow cooker, check that the cake is cooked by inserting a skewer into the middle of the cake. If the skewer comes out clean, the cake is ready. If not, continue cooking and check every 10-15 minutes.
- Remove the loaf tin from the slow cooker. Allow the cake to cool in the tin for 15 minutes and then finish cooling on a wire rack.
- To make icing, place the cream cheese, icing sugar and vanilla in a bowl. Beat until combined.
- Ice cake once fully cooled.
Notes
- You need to make sure that your cake tin fits in your slow cooker – I use a loaf tin in our oval shaped slow cooker. Make sure there is also room above the tin for your cake to rise.
- You’ll see that I mention using a tea towel under the lid. The tea towel stops condensation that forms under the slow cooker’s lid from dripping down onto the cake. People have raised concern with me about this but as the tea towel is nowhere near an open heating element I have no problem with it. That being said, I tend to be home when cooking cakes so the slow cooker is not left unattended.
- Be sure to place a few, small balls of tinfoil under your cake pan so that it is not sitting directly on the bottom of the slow cooker.
For more slow cooker recipes, check out these related posts;
Christie Burnett is a teacher, presenter, writer and the mother of two. She created Childhood 101 as a place for teachers and parents to access engaging, high quality learning ideas.
