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.
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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