Easy Slow Cooker Carrot Cake

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ThisSlow 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.

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 onHIGHfor 2-3 hours or onLOWfor 4-6 hours then serve and enjoy!

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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!

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

bowl of slow cooker carrot cake with scoop of ice cream above

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.

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.

caramel being drizzled over carrot cake and ice cream in bowl

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!

bowl of carrot cake held

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!

(equipment shown are affiliate links)

▢ 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 2 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 butter melted (1/2 cup = 1 stick)
▢ 1/2 cup packed dark brown sugar
▢ 2 cups chopped pecans plus more for serving if desired
▢ Vanilla Ice cream for serving

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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.
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*Storage times may vary based on temperature and conditions

*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 Facts

Easy Slow Cooker Carrot Cake

Amount Per Serving

Calories 519 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 9g 56%

Cholesterol 20mg 7%

Sodium 423mg 18%

Potassium 304mg 9%

Carbohydrates 53g 18%

Fiber 3g 13%

Sugar 32g 36%

Protein 4g 8%

Vitamin A 2045IU 41%

Vitamin C 1mg 1%

Calcium 72mg 7%

Iron 2.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: cheesecake pudding, crockpot, easy, spice cake mix

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