Heirloom Carrot Spoon Cake

Delicious, crowd pleaser! So easy. Some modifications- I only had vanilla pudding and yellow cake mix, so I added 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground mace (similar to ginger) and 1/2 teaspoon of salt. Very heavy dessert but great for a crowd!

Definitely a keeper! Especially for the holidays!!

I’m off from work July and August every year and its a good time to try out some new recipes. I tried this one and it was a hit. My family loved it! I drained the crushed pineapples and I put my carrots in a food processor for finer texture. It was very easy and the house smelled amazing. It reminded me of Thanksgiving. I cant wait to make it again for Thanksgiving and Christmas! I only wish there was a healthier alternative to all that oil. We renamed it oooey-gooey carrot cake.

I followed the directions to the T. It did not say whether to drain the pineapples or not, also did not say anything about putting paper towels so the moisture did not effect cake. Taste was good, however could not get paste the texture. Would NEVER make again!

I love her crock pot recipes! Savory and sweet. I love to vary this recipe. It is great using a chocolate cake mix and chocolate pudding. Either carrots or zucchini. I substituted the pineapple with canned cherry pie filling and chocolate chips. I added water to the cherry juice to equal the required 1 cup. I turned the pot off at the 5 hour mark and left it with the lid and paper towels on for another 2 hours.

Delicious! Quick and Easy.

It was like a cross between a bread pudding, and a cake. Really good, & SO easy. Make sure to put paper towels under the lid to absorb the moisture. It looks like that step was left out of the instructions. I made a cream cheese frosting to go atop, and it was just the right touch.

I was hungry for carrot cake but love bread pudding so when I ran across this recipe I thought it looked like the best of both. That it is. If you are expecting this recipe to yield a traditional carrot cake then don’t make it. It is a warm almost gooey carrot cake that definitely reminds me of a bread pudding. I added about a cup of raisins and about 1/2 cup of walnuts. I served it warm with a scoop of vanilla ice cream. Delicious and perfect for a cool fall evening!

Made this for 4 people. I wanted a recipe where I wasn’t running around trying to prepare it while entertaining because sometimes I get in over my head with cooking for people. This recipe was awesome because it’s done and ready to serve whenever. My dad even liked it and he doesn’t eat sweets. It is absolutely delicious! I’m making it for a small crowd tomorrow for superbowl, can’t wait!

I wanted to let you no i dont have a stove i cook everything by a crock pot and this is the best thing i have every made in it. thank you so much i can have cake now. I watch you every day love your show.

Lenda Gilliam