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