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
- I use this cheese grater
- 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
Do you want more slow cooker desserts? Show Me the Yummy!
- 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 (1 stick) butter
melted
- 1/2 cup packed dark brown sugar
- 2 cups chopped pecans
plus more for serving if desired
- Vanilla Ice cream
for serving
- 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.
*Could also try white chocolate, caramel, or butterscotch. Although I recommend the cheesecake, because it adds a nice tang and isn’t too sweet.
** 2 1/2 hours on HIGH or 6 hours on LOW was perfect for me, that being said, if cooking on HIGH I’d check at 2 hours and if cooking on LOW I’d suggest checking it at 4, 5, and 6 hours the first time you make this, as crockpots can vary so much.
*** See post above for notes on nuts, coconut, raisins, etc.
What size crockpot do you use?
Just a standard 6 quart. I link to my exact crockpot in the post. 🙂
Sorry I didn’t notice that! Thanks! Also, why not preshredded carrots? Not enough moisture? Thanks!
This is perfect for Easter! I think I have a 4 qt crockpot. Do you think the measurements are the same?
I’m not sure as I’ve never worked with a 4 quart. It should be fine? You might need a longer cook time, because if it’s smaller, it’ll be a deeper cake!
Pre-shredded carrots are a different texture than grated and they’re much drier 🙂