Crock-Pot Lemony Carrot Cake With Cream Cheese Glaz

Name: Crock-Pot Lemony Carrot Cake With Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter, room temperature; ¾ cup light brown sugar, packed; 3 eggs; 2 cups carrots, shredded (about 6 carrots); ⅓ cup raisins; ⅓ cup walnuts, coarsely chopped; 1 lemon, zest of, grated; 1 ½ cups flour; 1 teaspoon baking powder; ¼ teaspoon salt; ¼ cup cream cheese, room temperature; 2 teaspoons butter, room temperature; ½ teaspoon vanilla; ¾ cup confectioners' sugar; 1 teaspoon milk (or more)

Servings: persons

¾ cup butter, room temperature
¾ cup light brown sugar, packed
3 eggs
2 cups carrots, shredded (about 6 carrots)
⅓ cup raisins
⅓ cup walnuts, coarsely chopped
1 lemon, zest of, grated
1 ½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup cream cheese, room temperature
2 teaspoons butter, room temperature
½ teaspoon vanilla
¾ cup confectioners' sugar
1 teaspoon milk (or more)

1
Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes.
2
Beat in eggs one at a time, beating well after each addition.
3
Stir in carrots, raisins, walnuts and lemon zest.
4
Combine the flour, baking powder and salt in a small bowl; fold flour mixture into the batter until incorporated.
5
Pour batter into greased and floured 7- to 8-cup springform pan; place on a small rack or inverted custard cup in slow cooker.
6
Cover slow cooker; cook on high until toothpick inserted in center of cake comes out clean, about 3 1/2 hours.
7
Cool pan on wire rack 10 minutes; remove side of pan.
8
Cool.
9
For glaze, beat the cream cheese, butter and vanilla in a medium bowl with a spoon until smooth; beat in the confectioners' sugar.
10
Stir in enough milk to make a thick glaze.
11
Drizzle over cake.

1071

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¾ cup butter, room temperature, ¾ cup light brown sugar, packed, 3 eggs, 2 cups carrots, shredded (about 6 carrots), and more.

Yes, Crock-Pot Lemony Carrot Cake With Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crock-Pot Lemony Carrot Cake With Cream Cheese Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions