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! showmetheyummy.com #slowcooker #crockpot #cake #carrotcake #dessert
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Easy Slow Cooker Carrot Cake

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!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: crockpot carrot cake, Easy Slow Cooker Carrot Cake
Servings: 12 people
Calories: 519kcal

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 (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

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

*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.

Nutrition

Calories: 519kcal | Carbohydrates: 53g | Protein: 4g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 423mg | Potassium: 304mg | Fiber: 3g | Sugar: 32g | Vitamin A: 2045IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2.6mg