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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Heirloom Linen and Lace

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Total:: 4 hr 33 min
Prep:: 3 min
Cook:: 4 hr 30 min

Yield:: 10 servings

Level:: Easy

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.

My Private Notes

Name: Heirloom Carrot Spoon Cake
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT4H30M0.000S
Total time: P0Y0M0DT4H33M0.000S
Yield: 10 servings
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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Slow-Cooker Meals

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Heirloom Carrot Spoon Cake

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