Slow Cooker Carrot Cake

"My oven has been out of order for some time now as I await the arrival of some special order part. I had a craving for carrot cake and tried out this novel way of 'baking' one. The recipe is an adaptation from Beth Hensperger's "Not Your Mother's Slow Cooker Cookbook". You can use a small spring form pan that fits inside your large slow cooker. I did not have one so I used the no stick insert from my rice cooker as an improvised cake pan."
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  • Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well.
  • In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
  • In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts.
  • Add the liquid ingredients to the dry, beating until smooth.
  • Stir in the carrots, pineapple and walnuts.
  • Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours.
  • Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan.
  • Once cool, you can ice with cream cheese frosting.

Questions & Replies

  1. Now THIS sounds interesting! My oven works fine but here in the South, it is HOT, so I do not like using my oven. Is there any concern for condensation?


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I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
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