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Carrot Cake

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Why I Love This Recipe

My daughter made this in the Crock-Pot the other day, although it came out very moist and delicious, the sides were a bit hard. I'm going to give it another try, but baking it in a "water bath" like I did the over night oatmeal the other day -- now that came out perfect! We iced the carrot cake with Betty Crocker's white frosting, but I'm sure it would be even better with cream cheese frosting.

Ingredients You'll Need

2 eggs
1 cups sugar
2/3 cups oil
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cups carrots, grated
1/2 cups nuts, chopped
1 can pineapple (14 oz)
1 teaspoon vanilla


Combine all ingredients in slow cooker. Cover; cook on High 3-4 hours.

Questions, Comments & Reviews

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