Heirloom Carrot Spoon Cake
- 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
- 1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
- 1 cup water
- 2 cups shredded carrots
- 3/4 cup canola oil
- 4 eggs
- 1 (8-ounce) can crushed pineapple
- 1 cup sour cream
Spray a 5-quart slow cooker with butter flavored cooking spray.
Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
Recipe courtesy of Sandra Lee, 2007