Heirloom Carrot Spoon Cake (Crock Pot) |
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Prep Time: 3 Minutes Cook Time: 240 Minutes |
Ready In: 243 Minutes Servings: 10 |
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Slow Cooker Carrot Spoon Cake from Sandra Lee Ingredients:
1 (18 1/4 ounce) box spice cake mix |
1 (3 1/2 ounce) box instant butterscotch pudding mix |
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:
1. Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
2. The paper towl absorbs the moisture and does not allow the water to drop onto the cake.
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