Warm Chocolate Pudding Cake that I posted a while back, but it just substitutes carrot cake ingredients instead of the chocolate cake ingredients. FABULOUS! It's warm and gooey and more like a bread pudding than a cake. OH so yummy! And one of the best parts about it is that you make it in a crock pot, so you can do it early in the day an it'll be ready for tonight's dessert!
I love that!
1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
1 cup water
2 cups shredded carrots
3/4 cup canola oil
1 (8-ounce) can crushed pineapple
1 cup sour cream
Spray a 5-quart slow cooker with butter flavored cooking spray.Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a couple paper towels over the cooker and then place the lid on top. (this will absorb the water that forms under the lid from the steam). Cook on LOW for 4 1/2 to 6 hours.
Note from Joey:
Serve it warm as is, with a scoop of vanilla ice cream, or with a scoop of my Cream Cheese Frosting Ice Cream.
When I made it, I could only find sugar free instant pudding, so I went with it. I also used regular vegetable oil instead of canola oil. Turned out great!
I like a really spicy carrot cake, so I added a teaspoon of pumpkin pie spice. I probably would have added some coconut too, (since I love coconut in a carrot cake) but I didn't have any on hand. I'm sure I'll add some next time!
The crushed pineapple is a nice touch, but you can just omit it if you and pineapple don't get along so well.
When I made it, it seemed to take a little longer than 6 hours to cook all the way through. Maybe all crock pots are not created equal, who knows? Just keep an eye on it and let it cook until it's set all the way to the center.
Oh, btw, sometimes I can't seem to get the photo to be just right, so I just decided to borrow the one from FoodTV.com. I hope they don't mind!