Crock Pot Carrot Cake

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A Deliciously Simple Crock Pot Carrot Cake

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If you’re a fan of carrot cake but don’t have the time to bake it in an oven, have no fear! This Crock Pot Carrot Cake recipe is here to save the day. Not only is this cake incredibly delicious, it’s also incredibly easy to make. Let’s get started!

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  • 1 box of Duncan Hines Moist Supreme Carrot Cake mix
  • Oil
  • Water
  • Eggs
  • Cooking Spray


  • 1 package of Cream Cheese – 8 ounces – softened
  • 1 Tablespoon of Butter – softened
  • 2 Tablespoons of Starbucks Caramel Dolce Coffee
  • 1 1/2 – 2 cups of Powdered Sugar


Spray the inside, or the Crock of the Crock Pot with the Cooking Spray, and turn the heat on Medium.  Place Lid on Crock Pot.  In the mixing bowl of a stand mixer, place the Cake mix, Oil, Water and Eggs – follow package directions for measurements – and add all ingredients to the mixing bowl.  Mix on low speed until all ingredients are blended.  Stop the mixer, and scrape down the sides of the bowl, and mix again at medium high speed for 2 minutes.  Remove mixing bowl from mixer, and pour Cake batter into Crock Pot, scraping out the mixing bowl with a spatula.  Bake the Cake for 2 hours in the Crock pot. 

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Once the Cake is baked, turn off the Crock Pot and remove the Crock to a wire rack to cool the Cake.  When the cake is cool, make the frosting:  Place the Cream Cheese and Butter in the mixing bowl of a stand mixer, and mix until light and fluffy, using the Whisk attachment.  Add about a third of the Powdered sugar, and 1 Tablespoon of the coffee.  Mix until completely blended.  Add another third of the Powdered sugar, and the other Tablespoon of coffee.  Blend until smooth, then add the remainder of the Powdered Sugar, and mix until smooth.  If the Frosting is too thick, and a few more drops of the coffee, or if it’s too thin, add a little more powdered sugar, until desired consistency is achieved. 

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Frost the cake right in the Crock, slice, serve, and Enjoy!
Makes 12 servings

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