When I first moved to Chicago when I was 18, I ate many of my meals in the city’s abundant diners — and by meals I mean coffee and a huge slice of cake selected from a rotating glass display case. Carrot cake was my favorite. Its moist crumb, studded with hearty chunks of walnuts and raisins, enveloped in cream cheese frosting, was deeply satisfying. Over the years, I’ve tried dozens of carrot cake variations, but this version, served warm a la mode, is a personal favorite.
Making carrot cake in the slow cooker results in a succulent texture reminiscent of British pudding. I love the moistness imparted by slow cooking, but sometimes it can make baked goods feel a bit heavy. Using coconut oil keeps the cake soft, as does using gluten-free flour, which won’t get gummy the way traditional wheat flours can. I’ve traded in the cream cheese icing for a quick no-churn cream cheese ice cream so you can eat the cake warm straight out of the slow cooker.
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Cooktop Cove
Slow cooker gluten-free carrot cake
8
20 minutes
2 hours, 15 minutes
2 hours 35 minutes
Cake:
3 eggs
1 cup granulated sugar
1 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅔ cup coconut oil, melted
2 cups gluten-free flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
3½ cups finely grated carrots
1 cup chopped walnuts
Frosting:
½ cup heavy whipping cream
1 8-ounce container cream cheese, softened
1 cup sweetened condensed milk
1 teaspoon vanilla extract
Grease a 6-quart slow cooker with butter or cooking spray.
In a large bowl, combine eggs and both sugars. Using a mixer, whisk together until thick. Add cinnamon, ginger and cloves and mix well.
Add melted coconut oil and continue to whisk until fully combined with eggs and sugar.
In a bowl, combine gluten-free flour, baking soda, baking powder and salt. Add half the flour mixture to the egg mixture. Mix until fully incorporated. Repeat with the remaining flour mixture.
Add carrots and walnuts and mix into batter until completely combined.
Pour batter into greased slow cooker and spread evenly.
Line the top of slow cooker with a few paper towels to absorb any excess moisture.
Cover and cook on high for 2 hours, 15 minutes.
Frosting:
In a large bowl, use a mixer to whisk heavy whipping cream until stiff peaks form.
In a separate large bowl, whisk softened cream cheese, condensed milk and vanilla extract until fluffy. Add whipped cream and gently fold together until fully combined.
When carrot cake is done, remove from slow cooker base and allow to cool for 20 minutes.
Evenly spread frosting on top and serve.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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