This Slow Cooker Carrot Cake is quick, easy, and so decadent! Spice cake is layered with cheesecake pudding, pecans, coconut, and carrots, drizzled with caramel, then finished off with a crunchy streusel topping.

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Can you bake this?
What pudding to use
Variations
How to store
Nutrition information

I LOVE slow cooker cakes…and this carrot cake recipe is no exception.

Picture this: pudding, caramel, spice cake, streusel, coconut, carrots, and pecans all combined in a delicious crockpot recipe? Did you just die and go to heaven too?

Ingredients

This crockpot cake is gooey from the pudding, fluffy from the spice cake mix, LOADED with texture from the carrots, coconut, and pecans, and absolutely packed with flavor!

Instant Cheesecake Pudding and Skim Milk – mixed together to make the instant pudding which adds flavor and helps bind the cake ingredients together.
Chopped Pecans – gives the cake a slightly crunchy texture.
Shredded Coconut – adds chewy texture and delicious, slightly sweet flavor.
Grated Carrots – you can’t have carrot cake without the carrots.
Caramel Ice Cream Topping – I use a jarred variety of topping but feel free to use a homemade caramel sauce instead!
Spice Cake Mix – I love the warm flavors of cinnamon, ginger, and nutmeg in spice cake.
Butter, Dark Brown Sugar, and Pecans – makes up a warm, sweet streusel topping for the cake.
Vanilla Ice Cream – for serving, if desired.

How to make

I love crockpot recipes because you can just throw and go! Crockpot cake is no exception!

Make your instant pudding according to package directions then pour into greased crockpot. Spread evenly with a spatula.
Sprinkle on 1/2 cup chopped pecans, shredded coconut, and grated carrots then top with caramel sauce.
Add in cake mix and use your hands to spread it out evenly and gently press it down.
In a medium sized bowl, melt butter then add in brown sugar and 2 cups chopped pecans. Stir to combine.
Sprinkle the butter/brown sugar mixture over the crockpot mixture, then cover with a thin tea towel.
Place the lid on top and cook on HIGH for 2-3 hours or on LOW for 4-6 hours then serve and enjoy!

JUMP TO RECIPE

how long to cook

I cooked mine on LOW for 6 hours and it came out perfectly!

However, crockpots can vary so if you’re cooking on HIGH I recommend checking after 2 hours and if you’re cooking on LOW I recommend checking after 4 and 5 hours just to be sure it doesn’t over-cook.

What pudding to use

I use cheesecake flavored pudding because I think carrot cake was made for cream cheese frosting.

However, if cheesecake isn’t your thing, white chocolate, caramel, or butterscotch would all be delicious as well!

Pro tip

Whatever pudding mix you use, make sure you make it according to package directions with the skim milk before incorporating it into the crockpot!

Can you make slow cooker carrot cake in the oven?

Absolutely! To cook your cake faster in the oven, just layer and assemble in the order directed, then bake at 350ºF for roughly 45 minutes.

Pro tip

I haven’t tested this, so you may want to check the cake sooner than 45 minutes just to make sure you don’t over-bake it.

Variations

The great thing about this cake is it’s so easily customizable! Feel free to play around with flavors and mix-ins!

Use another nut. Swap the pecans for chopped walnuts, almonds, or macadamia nuts if preferred.
Try other pudding flavors. White chocolate, caramel, or butterscotch pudding would all be delicious as well.
Add other mix-ins. Try raisins, white chocolate chips, or even marshmallows!

How to store

Leftover carrot cake will last in an airtight container at room temperature for 1-2 days, in the fridge for up to 1 week, or in the freezer for up to 4-5 months.

To reheat, microwave or bake until heated through!

– Jennifer

Looking for more slow cooker dessert recipes? Check out my slow cooker caramel apple dump cake, crockpot pumpkin dump cake, or slow cooker cherry cobbler!