Ingredients
- 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
Directions
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.
Serve warm.
Photo: Heirloom Carrot Spoon Cake Recipe
















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By CHERYL'S BEAGLES
COVENTRY, RI
on November 26, 2012
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I followed the directions to the T. It did not say whether to drain the pineapples or not, also did not say anything about putting paper towels so the moisture did not effect cake. Taste was good, however could not get paste the texture. Would NEVER make again!
By michelelyon_702244
Santa Fe, NM
on May 16, 2012
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I love her crock pot recipes! Savory and sweet. I love to vary this recipe. It is great using a chocolate cake mix and chocolate pudding. Either carrots or zucchini. I substituted the pineapple with canned cherry pie filling and chocolate chips. I added water to the cherry juice to equal the required 1 cup. I turned the pot off at the 5 hour mark and left it with the lid and paper towels on for another 2 hours.
By tlneptune
on September 29, 2011
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Delicious! Quick and Easy.
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