Photo: Heirloom Carrot Spoon Cake Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 33 reviews
By CHERYL'S BEAGLES
COVENTRY, RI
on November 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious! Quick and Easy.
Read all 33 reviews