Can you believe you can do this in a slow cooker? My fave cake ever!

There’s a certain magic in the transformation of simple ingredients into something that can warm the heart like only a tried-and-true comfort food can do. Carrot cake might not have originated here amongst the golden wheat fields and boundless blue skies of the Midwest, but it was welcomed with open arms into our patchwork of heritage recipes. You see, around these parts, we savor each season's bounty, and when carrots are as sweet as the late summer's day is long, tucking them into a moist, spiced cake feels just right. It used to be that folks thought of carrot cake as a special-occasion dessert, but I’ve come to believe that any day becomes a bit more special when there’s carrot cake involved. Especially when it's made in a slow cooker - oh, the ease and convenience will tempt you to make this delightful treat even on the busiest of days.

This slow cooker carrot cake really doesn’t need much – it stands proud and tall on its own. But if you’re looking to dress her up a bit for company, a scoop of vanilla ice cream or a dollop of whipped cream can be quite charming. On the side, maybe a cup of hot coffee during those brisk afternoons, or a cold glass of milk for the youngins – after all, there’s hidden vegetables in there, so it’s practically health food, right?

Slow Cooker Carrot Cake
Servings: 8

- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts (optional)

For the frosting:
- 1 package (8 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract

1. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

2. In a separate bowl, beat the eggs, then mix in the oil and vanilla extract until well combined.

3. Gradually add the wet ingredients into the dry ingredients, mixing just until incorporated.

4. Fold in the grated carrots and walnuts, if using.

5. Grease the slow cooker pot with some butter or non-stick cooking spray. Pour the batter into the pot.

6. Cover and cook on Low for 4 to 5 hours, or until a toothpick inserted into the center comes out clean.

7. Turn off the slow cooker and let the cake cool, still covered, for about 30 minutes.

8. While the cake is cooling, make the frosting by beating together the cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla until the frosting is fluffy and spreadable.

9. Once the cake is cool, spread the frosting over the top of the cake. If the cake has risen significantly in the center, you might scoop out a small amount to create a more even surface for the frosting.

- For some added warmth and spice, feel free to throw in a pinch of ground ginger or cloves.
- To make this cake even more down-home and rustic, substitute half a cup of flour with whole wheat flour for a bit of extra texture and nuttiness.
- For those of you watchful of the sugar, reduce it a bit in the cake; the natural sweetness of the carrots shines through beautifully.
- And remember, lining the base of the slow cooker with parchment paper can help the cake come out more easily when it’s ready.
- Don’t overmix your batter, now. Just stir until everything’s nice and friendly.
- Finally, take care not to lift the lid too often during cooking – that slow and steady warmth is what makes this cake as tender as a Midwest sunrise.