Recipe courtesy of Sandra Lee

Heirloom Carrot Spoon Cake

Name: Heirloom Carrot Spoon Cake
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT4H30M0.000S
Total time: P0Y0M0DT4H33M0.000S
Yield: 10 servings
Cuisine: american
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

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Level: Easy
Total: 4 hr 33 min

Prep: 3 min
Cook: 4 hr 30 min

Yield: 10 servings

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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.