Easy Slow Cooker Carrot Cake Recipe. A layer of instant pudding is topped with pecans, coconut, and carrots, drizzled in caramel sauce, sprinkled with spice cake mix, and then topped with a butter, brown sugar, pecan streusel topping. Quick, easy, and SO decadent. The perfect gooey, fluffy crockpot cake!
If you love this dessert, you’ll also love: crockpot pumpkin dump cake, carrot poke cake, and slow cooker caramel apple dump cake.
Last minute Easter dessert comin’ at ya. Say it with me: easy slow cooker carrot cake. With pudding. And caramel. And pecans. And coconut. And spice cake. And buttery crunchy streusel topping.
Say it with me: YUM.
Did you just die and go to heaven, too?
While this dessert is definitely perfect for Easter, let’s be real, it’s perfect for any spring get together or random week night sweet treat. 🙂
I LOVE slow cooker cakes and this carrot cake version is no exception. I love making cake in the crockpot, because like all crockpot recipes, it’s a throw and go kinda recipe, and those are my favorite.
Picture this:
- Layer of pudding – I used a cheesecake flavor, but white chocolate, caramel, or butterscotch flavored would also probably be super delish
- Layer of goodies – grated carrot, pecans, and shredded coconut (you could use another kind of nut or omit coconut, add raisins, etc. the options are pretty flexible)
- Layer of caramel
- Layer of spice cake mix
- Layer of streusel – melted butter, brown sugar, and pecans – does it get any better than this?
So. Who’s ready to make some easy slow cooker carrot cake?!
Ingredients in easy slow cooker carrot cake:
- Instant pudding
- I used cheesecake flavored (because hello carrot cake was made for cream cheese frosting), but I think white chocolate, caramel, or butterscotch could be good too
- Chopped pecans
- Could use another nut if desired, some type of nut is recommended for texture
- Shredded coconut
- Could omit or replace with more nuts or raisins if desired
- Grated carrots
- Caramel ice cream topping
- Spice cake mix
- Melted butter
- Brown sugar
- Vanilla ice cream, for serving
How to make crockpot carrot cake:
- Grease crockpot with cooking spray. Set aside.
- Make instant pudding according to package directions then pour into greased crockpot.
- Spread with a spatula to evenly cover the bottom of the crockpot.
- Sprinkle pudding evenly with 1/2 cup chopped pecans, shredded coconut, and grated carrots.
- Top with caramel sauce.
- Sprinkle in cake mix and use your hands to spread it out evenly and gently press it down.
- In a medium sized bowl, melt butter.
- To the melted butter, add in brown sugar, and 2 cups chopped pecans.
- Stir to combine, then sprinkle evenly over cake mix.
- Cover with a thin tea towel (this catches any condensation) making sure the towel does not touch the cake below, then place lid on top.
- Cook on HIGH for 2-3 hours* or LOW for 4-6 hours*, or until cake is cooked to your liking.
- Scoop and serve with vanilla ice cream and an extra sprinkle of pecans and drizzle of caramel.
This crockpot cake is gooey from the pudding, fluffy from the cake, LOADED with texture from the carrots, coconut, and pecans, and absolutely packed with flavor from the caramel and spice cake mix.
In other words.
It’s perfect.
– Jennifer
Easy Slow Cooker Carrot Cake
Equipment for this recipe
Ingredients
- 2 (1 oz) packages instant cheesecake pudding made according to package directions (each package should call for 2 cups milk)*
- 4 cups skim milk this is what should be called for between the two packages of instant pudding mix
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 1 cup freshly grated carrots not pre-shredded
- 1/2 cup jarred caramel ice cream topping plus more for serving
- 1 (15.25 oz) box spice cake mix
- 1/2 cup butter melted (1/2 cup = 1 stick)
- 1/2 cup packed dark brown sugar
- 2 cups chopped pecans plus more for serving if desired
- Vanilla Ice cream for serving
Instructions
- Grease crockpot with cooking spray. Set aside.
- Make instant pudding according to package directions then pour into greased crockpot.
- Spread with a spatula to evenly cover the bottom of the crockpot.
- Sprinkle pudding evenly with 1/2 cup chopped pecans, shredded coconut, and grated carrots.
- Top with caramel sauce.
- Sprinkle in cake mix and use your hands to spread it out evenly and gently press it down.
- In a medium sized bowl, melt butter.
- To the melted butter, add in brown sugar, and 2 cups chopped pecans.
- Stir to combine, then sprinkle evenly over cake mix.
- Cover with a thin tea towel (this catches any condensation) making sure the towel does not touch the cake below, then place lid on top.
- Cook on HIGH for 2-3 hours* or LOW for 4-6 hours*, or until cake is cooked to your liking.
- Scoop and serve with vanilla ice cream and an extra drizzle of caramel.
Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Anonymous
KM
Jennifer @ Show Me the Yummy
KM
KM
Jennifer @ Show Me the Yummy
Jennifer @ Show Me the Yummy