Easter Sunday Sweetness: Just 5 ingredients. I make this when I want dessert handled completely hands-off while we are busy with morning service.

This 5-ingredient slow cooker carrot cake is my answer to Easter Sunday when I want dessert completely hands-off while we’re busy with morning service. It leans on a boxed spice cake mix and a bag of shredded carrots, then bakes low and slow into a spongy, gently fibrous cake with caramelized edges and a thick, opaque white glaze that seeps into every nook. Carrot cake in its classic form emerged in the U.S. in the mid-20th century, evolving from European carrot puddings; this version keeps the spirit—warm spice, sweet carrot, creamy topping—while stripping away the fuss so you can focus on the rest of the day.

Serve the warm slow cooker carrot cake scooped straight from the crock, letting that thick white glaze drip down the sides of each portion. It pairs beautifully with hot coffee after church, or a pot of black tea if you prefer something lighter. For a more festive plate, add a few fresh berries or orange slices on the side to cut the sweetness. If you’re serving a bigger brunch spread—eggs, ham, and fruit salad—this cake works best as the finale, when everyone’s lingering and happy to spoon up something warm and comforting.

Servings: 8

1 (15.25-ounce) box spice cake mix

Prepare the slow cooker: Lightly grease the inside of a 5- to 6-quart slow cooker with oil or nonstick spray. For easier lifting and cleaner edges, you can also line the bottom and halfway up the sides with a sheet of parchment paper, pressing it to fit.

Mix the carrot cake batter: In a large mixing bowl, combine the dry spice cake mix, eggs, and oil. Stir with a spatula or whisk until the batter is mostly smooth and no dry pockets remain. The mixture will be thick but pourable.

Fold in the carrots: Add the finely shredded carrots to the bowl. Fold gently until the carrots are evenly distributed throughout the batter. The batter will look slightly looser and speckled with orange shreds.

Fill the slow cooker: Pour the carrot cake batter into the prepared slow cooker, spreading it into an even layer with a spatula so it cooks uniformly. Smooth the top; it doesn’t have to be perfect, but an even thickness helps it bake evenly.

Cook the cake hands-off: Cover the slow cooker with its lid. Cook on LOW for 2 1/2 to 3 1/2 hours, or until the cake is puffed, the edges are lightly caramelized and pulling away from the sides, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid lifting the lid during the first 2 hours so you don’t lose heat and extend the cooking time.

Let the cake settle: Turn off the slow cooker and remove the lid carefully so condensation doesn’t drip onto the cake. Let the cake stand in the warm crock, uncovered, for about 10 to 15 minutes. This brief rest helps the crumb set while still staying warm enough for the glaze to melt in slightly.

Make the thick white glaze: While the cake rests, place the powdered sugar in a medium bowl. Add 3 to 4 tablespoons of warm water, 1 tablespoon at a time, whisking after each addition until you have a thick, opaque, pourable glaze. It should be smooth and glossy, with the consistency of heavy cream or slightly thicker; if it’s too stiff, add a few more drops of water, and if it’s too thin, whisk in a bit more powdered sugar.

Glaze the warm cake: Pour the thick white glaze evenly over the warm carrot cake right in the slow cooker. Use a spatula or the back of a spoon to gently nudge the glaze toward the edges so it forms a generous, glossy layer that hides the crumb underneath. The heat from the cake will soften the glaze just enough to cling and puddle around the caramelized edges.

Serve: Let the glazed cake sit for another 10 minutes so the glaze can set slightly while still remaining soft and luscious. Scoop the cake out with a large spoon or cut into squares directly in the crock, making sure each serving includes some of the bubbling, caramelized edge and plenty of thick white glaze. Serve warm, and refrigerate any leftovers once cooled.

To keep this firmly in the 5-ingredient lane, the recipe is intentionally streamlined, but there are still some smart ways to personalize it. For a slightly lighter texture, you can swap half of the oil for unsweetened applesauce (still counting together as the single oil component) and expect a bit more moisture and a softer crumb. If your family prefers a less sweet finish, reduce the powdered sugar to 1 1/2 cups and whisk with water to the same thick consistency; you’ll get a thinner layer of glaze but still plenty of coverage. For a subtle citrus note that plays well with the spice mix, use warm orange juice instead of water when making the glaze—this adds a gentle brightness without adding another counted ingredient. If your slow cooker runs hot, start checking the cake at the 2-hour mark to avoid overcooking; a slightly underbaked center will continue to firm up as it rests. For make-ahead ease, you can shred the carrots the night before and refrigerate them in a covered container so that in the morning you only have to stir, pour, and switch on the slow cooker. Finally, if you want a neater presentation for a holiday table, lift the cooled cake out using the parchment, transfer it to a platter, and then add the glaze in a thicker layer so it drapes dramatically over the sides.