Description
A moist and delicious carrot zucchini cake made effortlessly in a crockpot.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- In a large mixing bowl, combine the grated zucchini and carrots. Squeeze out excess moisture using a clean kitchen towel or cheesecloth, then set aside.
- In another bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
- In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated zucchini and carrots, along with walnuts and raisins if using.
- Grease the inside of the crockpot with cooking spray or line it with parchment paper for easy removal. Pour the batter into the crockpot, spreading it evenly.
- Cover and cook on low for 4-5 hours, or until a toothpick inserted into the center comes out clean.
- Once cooked, turn off the crockpot and let the cake cool for about 30 minutes before removing it. Serve warm or at room temperature, optionally topped with cream cheese frosting.
Notes
- For a richer taste, consider adding more spices like nutmeg or cloves.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg