This slow cooker 5-ingredient carrot cake pudding is one of those cozy, no-fuss desserts my sister asks for every single Easter. It has all the warm spice and moist, tender texture of a carrot cake, but in a soft, spoonable pudding that you serve straight from the crock. Using a box of spice cake mix as the base keeps things simple for busy families, while fresh shredded carrots and a quick cream cheese glaze make it taste homemade. It’s perfect for potlucks, holiday dinners, or any night you want something comforting that basically cooks itself while you handle everything else.
Serve this carrot cake pudding warm, right out of the slow cooker, with a big spoonful of the cream cheese glaze melting over the top. It pairs nicely with hot coffee or tea for the grown-ups and cold milk for the kids. For Easter or other holidays, I like to set it in the center of the table in a white serving dish and let everyone scoop their own portions family-style. You can add a scoop of vanilla ice cream or a dollop of whipped cream on the side if you want to stretch it for a crowd or make it feel extra special after Sunday dinner.
Slow Cooker 5-Ingredient Carrot Cake PuddingServings: 8
Ingredients
1 (15.25-ounce) box spice cake mix
2 cups finely shredded carrots (about 3–4 medium carrots, packed)
1 3/4 cups whole milk, divided
1 cup sour cream
8 ounces cream cheese, softened
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help keep the pudding from sticking.
In a large mixing bowl, combine the dry spice cake mix, finely shredded carrots, 1 1/2 cups of the milk, and the sour cream. Stir with a spatula or wooden spoon until everything is well blended and no dry pockets of mix remain. The batter will be thick but spoonable, with visible shreds of carrot throughout.
Pour the carrot cake batter into the prepared slow cooker and spread it into an even layer with the back of a spoon, smoothing the top so it cooks evenly.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the pudding is set around the edges and the center is still very moist but no longer looks like raw batter. A toothpick inserted into the center should come out with soft, damp crumbs, not wet batter. Cooking times can vary by slow cooker, so start checking at 2 1/2 hours.
While the pudding finishes cooking, make the cream cheese glaze. In a medium bowl, whisk together the softened cream cheese and the remaining 1/4 cup milk until smooth, creamy, and pourable. If it’s too thick to drizzle, add milk a teaspoon at a time until it reaches a thick-glaze consistency. If it’s too thin, let it chill in the fridge for a few minutes to firm up slightly.
When the carrot cake pudding is done, turn off the slow cooker and let it sit, covered, for 5 to 10 minutes. This helps it finish setting while staying very moist and steamy.
Spoon the warm carrot cake pudding into a white serving dish or serve directly from the slow cooker. Drizzle or dollop the cream cheese glaze over the top so it starts to melt into the warm, spiced pudding. Serve immediately while still warm and steamy, making sure each serving gets some of the glaze on top.
Variations & Tips
For picky eaters who don’t love the texture of visible carrots, you can pulse the shredded carrots a few times in a food processor to make them finer before adding them to the batter; they’ll almost melt into the pudding. If your family prefers things a little less rich, swap the whole milk for 2% milk, understanding the pudding may be slightly less creamy but still delicious. For a stronger spice flavor, stir 1 teaspoon of ground cinnamon into the dry cake mix before adding the wet ingredients (this does not change the ingredient count since it’s optional). To make this more like a special Easter dessert bar, sprinkle chopped toasted pecans or walnuts over individual portions right before serving, so nut-lovers get their crunch while others can skip it. If you need to keep it warm for a gathering, set the slow cooker to the WARM setting once it’s done and keep the cream cheese glaze on the side, letting everyone spoon warm pudding into bowls and top it themselves. Leftovers can be stored in the fridge and gently rewarmed in the microwave; add a splash of milk before reheating to bring back that soft, pudding-like texture.
