Description
A moist and flavorful cake made with carrots and zucchini, cooked 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 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)
Instructions
- In a large bowl, combine grated zucchini and carrots.
- Add flour, sugar, oil, eggs, and vanilla extract to the bowl and mix well.
- In a separate bowl, whisk together baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- If using, fold in chopped walnuts.
- Pour the batter into a greased crockpot.
- Cover and cook on low for 4-5 hours or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
- For a richer flavor, consider adding a cream cheese frosting.
- Store leftovers in an airtight container in the refrigerator.
- This cake can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 4-5 hours
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Crockpot Carrot Zucchini Cake, easy cake recipe, slow cooker dessert