Heirloom Carrot Spoon Cake Crock Pot
Discover the ultimate comfort dessert with this Heirloom Carrot Spoon Cake made effortlessly in your crock pot. Bursting with the naturally sweet, earthy flavor of freshly grated heirloom carrots, this moist cake combines crushed pineapple, warm spices like cinnamon and nutmeg, and an optional crunch of walnuts or raisins for added texture. Prepared entirely in a slow cooker, it’s a hands-off recipe perfect for busy days. Each spoonful delivers a tender, melt-in-your-mouth bite, making it an ideal dessert to serve warm, straight from the crock pot, with a dollop of cream cheese frosting or whipped cream. With just 20 minutes of prep and simple pantry staples, this comforting spoon cake is an easy and iconic treat your family will love.
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Recipe Information
Ingredients
- 4 medium, grated (about 2 cups) heirloom carrots
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup, melted unsalted butter
- 0.5 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 0.75 cup, drained crushed pineapple
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisin or golden raisins (optional)
Instructions
Lightly grease the inside of a 6-quart crock pot with cooking spray or a small amount of butter.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium bowl, whisk together the eggs, melted butter, Greek yogurt, and pure vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to prevent the cake from becoming dense.
Fold in the grated carrots, crushed pineapple, and optional add-ins like chopped nuts or raisins if desired.
Pour the batter evenly into the prepared crock pot. Use a spatula to spread the batter into an even layer.
Cover the crock pot with its lid, then turn it on to the LOW setting. Cook for 3 hours, or until a toothpick inserted in the center comes out clean and the edges are set.
Once cooked, turn off the crock pot and allow the cake to cool slightly for 15-20 minutes before serving.
Scoop the cake directly out of the crock pot using a spoon and serve warm. Optionally, top with whipped cream or a dollop of cream cheese frosting for extra indulgence.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 511.8 g | 186% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 305.8 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 751 mg | 58% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4769 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
