Slow Cooker Carrot Cake with Cream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist carrot cake made in the slow cooker with coconut, pineapple, and pecans, topped with cream cheese frosting. Frees up the oven while delivering a richly spiced, tender crumb.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1¼ cups unsweetened applesauce
- 2 cups sugar
- 3 eggs (room temperature)
- 2 cups flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
- 1 cup chopped nuts (optional - I used pecans)
- 1 tsp vanilla extract
- 8.25 oz can crushed pineapple (do not drain)
- ½ cup butter (softened)
- 8 oz cream cheese (softened)
- 1 lb powdered sugar
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h
- Sodium
- 281mg
- Total sugar
- 59g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.