All Day I Dream About Food

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Slow Cooker Carrot Cake with Cream Cheese Frosting

An easy and delicious low carb carrot cake that bakes in your slow cooker. Top it with some heavenly sugar-free cream cheese frosting for the best low carb dessert.

Slow Cooker Low Carb Carrot Cake

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I seem to have created a monster…out of myself. I think that first low carb slow cooker cake recipe was the gateway drug, the small step over the edge and onto the slippery slope. I am in love with slow cooker baking and my oven is starting to get jealous. It’s suffering from neglect, because every time I consider baking a cake these days, I wonder if I can cook it in my slow cooker. Poor lonely oven, its interior remaining cold and dark and unloved, while the slow cooker enjoys prime real estate on my countertop. The slow cooker and I are becoming very good friends and it makes itself ever so useful for both baking and cooking. As I write this, I have a soup gently heating away on low, ready to warm our tummies at dinner. Now the stovetop is getting jealous too! If I can use my slow cooker to make hearty meals and bake decadent cakes, my other kitchen equipment may fall into disuse. Oh who am I kidding? I am a fickle woman and I will use whatever equipment best suits my purpose. Don’t worry, darling oven. Be patient, I am sure I will come back to you.

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It really is kind of fun to see what my slow cooker can do with some cake batter, though. It’s never going to make the fanciest looking cakes – for that, I need my oven to make multiple layers. But for yummy, easy snack cakes, the slow cooker may have the oven beat hands down. I’ve had a number of readers asking for a low carb carrot cake recipe recently and at first I was going to do it in my oven. I considered a big layer cake but then thought I might make it in a 9×13 pan for a snack-style cake. Once I had snack cake in mind, the slow cooker was the the next logical step. Almost an inevitable outcome, you might say.

Low Carb Sugar-Free Carrot Cake Recipe

Carrots are, of course, not all that low carb friendly. So you have to go a little more sparingly than you might in a regular carrot cake recipe. I went with 2 cups of grated carrots, which I simply grated on my box cheese grater. For a cake of this size, that seemed just about right. I didn’t add any raisins, but some shredded coconut and some chopped walnuts gave the cake a delightful texture. It’s a rather dense cake with some crunch, which is my idea of a great carrot cake. And if you have an oval-shaped slow cooker, like mine, it makes a perfect egg-shaped cake, ideal for Easter. Nevermind that we are coming up on Halloween! You know the story of Goldilocks and the Three Bears? Well feeding this cake to my kids was a little like that. One liked the cake but not the frosting. One liked the frosting but not the cake. The middle kid? For her it was “just right” and she had second helpings each time. Ah well, you can’t win them all. Low Carb Slow Cooker Carrot Cake with Cream Cheese Frosting

5 from 7 votes
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Slow Cooker Carrot Cake with Cream Cheese Frosting
An easy and delicious low carb carrot cake that bakes in your slow cooker. Top it with some heavenly sugar-free cream cheese frosting for the best low carb dessert.
Servings: 12 servings
Ingredients
Carrot Cake:
Cream Cheese Frosting:
Instructions
Carrot Cake:
  1. Grease the ceramic interior of a 6 quart slow cooker and then line with parchment paper with plenty of parchment on the sides for easy removal. Grease parchment paper (I used Kelapo Coconut Oil spray)
  2. In a large bowl, whisk together the almond flour, sweetener, shredded coconut, chopped nuts, protein powder, baking powder, cinnamon, cloves and salt.
  3. Stir in the shredded carrots, eggs, coconut oil, almond milk and vanilla extract until well incorporated. Spread batter in prepared slow cooker and cook on low for 3 to 3 1/2 hours.
  4. Let cool completely, then grasp the edges of the parchment and gently lift cake out and transfer to a serving platter.
Cream Cheese Frosting:
  1. Beat cream cheese with powdered sweetener until smooth. Beat in vanilla extract and cream until well combined and smooth. Spread over cooled cake.
Recipe Notes

Serves 12. Each serving has 9.5 g of carbs and 4.14 g of fiber. Total NET CARBS = 5.36 g.

Food energy: 348kcal
Saturated fatty acids: 16.33g
Total fat: 30.62g
Calories from fat: 275
Cholesterol: 92mg
Carbohydrate: 9.50g
Total dietary fiber: 4.14g
Protein: 9.36g
Sodium: 229mg

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Low Carb Slow Cooker Chocolate Cake

 Slow Cooker Chocolate Cake

Low Carb Slow Cooker Pumpkin Cake Recipe

 Slow Cooker Pumpkin Spice Cake

Carrot Cake Pancakes

Carrot Cake Pancakes

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. More sparingly on the grated carrots or not, this cake rocks!! I’ve been so intrigued with the cooking cakes in a slow cooker thing. . I’ve got to try this! Kids are always finicky. . what did you think? How was the moist factor? I totally want to try this one! Looks fabulous, Carolyn!

    Reply

  2. I get what you mean about stepping over the edge and onto the slippery slope. I felt the same way when I first tried out my slow cooker. I loved it, and I still do. And this carrot cake… wow. You’re going to make me fall in love with my slow cooker all over again.

    Reply

  4. I was wondering if it might be easier to “plate” a cake by putting the serving platter on top of the cooker and flipping the whole thing over? I’m assuming it’s cold – and the cake would fall out….
    Just thinkin’

    Reply

    • It might but in that case, it has a lot further to go than with a regular baking pan and I’d be afraid it would break. It worked well with the parchment “sling”.

      Reply

  5. Love Carrot Cake, will get the slow cooker going on this one. Fall has hit here in the PNW this will be on the table tonight. How about Boston Brown Bread, low Carb of course, in the slow cooker?

    Reply

  7. I’ve been messing around with slow cooker cakes since the chocolate one you posted. I love chocolate, but there are so many other cakes I’ve been missing. My favorite so far has been a lemon cake. The method is so forgiving that the imagination can run wild! I’m going to add this carrot cake to my list.

    Reply

    • I subbed the protein powder with 2 TB coconut flour and 1 extra egg, and it turned out really well. I haven’t compared to the original recipe but looks about the same as the picture in terms of rising.

      Reply

  10. Wow, looks and sounds so fabulous!!

    In my former food life, Carrot Cake was my favorite cake and it is just something I left behind. What a gift you have created here, Carolyn! Thank you at least a million times over!!!

    You’re amazing!!

    Alice B.

    Reply

  11. I have made both the chocolate and the pumpkin slow cooker cakes, they are both excellent. I don’t want to use carrots, so, what about zucchini Carolyn? How much shredded zucchini should I use to replace the carrots?

    I harvested a lot of pumpkins from my garden this year, so bring on the pumpkin recipes Carolyn! Your pumpkin ice cream was the best ice cream I have ever made, thanks so much for your wonderful recipes.

    Reply

    • Zucchini has a lot more liquid so I think you can use 3 cups zucchini if you salt and drain it and then squeeze as much liquid out as possible.

      Reply

    • I was thinking about zucchini too! Of course it wold not be carrot cake but it would cut the carbs! This is delicious!

      Reply

  12. Crockpots or slow cookers are a wonderful thing. I have three of them. A 6 qt oval, a 2 1\2 qt round and a 1/2 qt small one for sauces, fruit compotes and hot dips. I absolutely love them. I can put out all three and make an entire dinner in them. A nice roast leg of lamb, a side of creamed spinach and a cherry compote are a big favorite with us. Best invention since the automobile!! Baking a cake in them is a capital idea. Hurrah!

    Reply

    • I know this thread is very old, but I am intrigued by the 1/2 qt. slow cooker. Where did you ever find that? As soon as I read your comment I went straight to Amazon, but don’t see one. I could really use that for sauces to make ahead an keep warm.

      Reply

  14. Another excellent recipe Carolyn! Thank you! Made this last night. Accidentally cooked it for an extra hour. Neighbors and I hate half the cake, warm right out of the slow cooker, no frosting. Was moist and warm even with my error. Excellent fall dessert. So incredibly yummy. Chocolate slow cooker cake vs. this carrot cake are tied for me–need both on hand always.

    Reply

  15. Ugh having to wait to order almond flour to try this, I am stupid excited to try it though! I was wondering though, do you have any formula for where to start with a recipe? For example I want to remake my Grandma’s Tomato soup bundt cake recipe (it’s really just a spice cake) which calls for 3 cups flour, 1 1/2 cups sugar. I’d start with 1 1/2 cups erythritol for the sugar and adjust up if needed but I’m stumped on the flour part. Any tips you could offer? Thank you so much for all you do!

    Reply

  16. Carolyn, this is another winner in your wonderful category of slow cooker cakes. Now I don’t know which one I love the most. I think I’ll have to make them all and have cut pieces in the freezer at all times. Thank you, thank you.
    You are a genius!

    Reply

  17. I am dying to try this… I have a 7 qt. crockpot and afraid it would be to ‘thin’…. If I bake it in the oven, in a glass sheet pan, how long and what temp. should I bake it? Thanks for all you do!!!

    Reply

    • What size is your pan? I am not sure how long to do it, but I’d bake at 300F and keep a dish of water in the oven as well to keep it on the moister side.

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      • The pan is 11 3/4 x 7 1/2 . I appreciate your answer on this as I am not a ‘baker’ but can’t resist this recipe!

        Reply

        • Okay, that sounds good because it’s closer to the size of a slow cooker. I really can’t say how long it will need to cook but I’d set the time for 20 min and then check every 5 min after that.

          Reply

          • Carolyn, Thanks so much for your help! It turned out moist and delicious!! We really enjoyed it!

  19. I’m SUPER excited to try this! I have to wait a while (I just ended a fast). I’m hoping you will make crock pot pineapple upside down cake next. I haven’t had that in YEARS and its a favorite! Thanks so much. I am LOVING the crock pot recipes…it makes for MUCH less time in the kitchen.

    Reply

  20. I made the recipe before I figured out my crockpot is only a 3 Quart. So I made cupcakes out of the batter. Turned out excellent! Love the flavor.

    Reply

  21. I am thrilled to find this collection of dessert slow cooker recipes! I have been without a functioning oven for over a month, waiting for parts to come in. I have been chomping at the bit to bake and this collection will fill the bill!

    Reply

  22. I made the slow cooker chocolate cake for hubby’s birthday and topped with peanut butter whipped cream. It was amazing and now I want to plan my next slow cooker cake even though we still have 1/2 of the chocolate one! This looks delish and will probably be whipped up soon!

    Reply

  24. Thank you so much Carolyn! After knowing him for 20+ years, my husband finally gets around to telling me carrot cake is his favorite! So, I remembered your crock pot recipe and surprised with it for his birthday. First of all, I couldn’t get over how easily this cake came together. Second, the icing is DELICIOUS! My husband loved it! He’s lost over 50+ lbs. going sugar free and low carb, so I think he kind of gave up the idea of cake on his birthday. It’s just as delicious the next day! This is a great recipe! Thanks again!

    Reply

  25. I was looking over this recipe which I have had saved forever, and decided it sounded perfect. Just the thing for a gray, cool, rainy day. Your comments about one child liking the cake but not the frosting, and one liking the frosting but not the cake, and one that liked everything, reminded me of my kids and cream pies. I made them frequently when they were little, but I always had one that liked only the crust, one that liked the filling, and one that only liked the meringue or whipped cream. Nice to know that mine weren’t the only ones with specialized eating habits. Of course now they like all the components if they eat a piece of pie. Loving your slow cooker recipes. I am in love with the idea of desserts in a slow cooker! 🙂

    Reply

  26. i am just finding this yummy looking recipe ….as I read it, I am wondering if I let it cool WITH the lid in place ? So- cook for the 3-31/2 hrs, check for doneness, then replace the lid and let cool…correct? I just do NOT want to mess this up .

    It looks WAY too good to screw it up by some little detail… ?

    Thanks Carolyn!

    Reply

    • Yes, although you will lose some moistness this way. Bake at 350 and start it at 15 minutes, checking every 5 minutes or so after that.

      Reply

  28. Would this frosting be “pipeable”? Like to frost cute cupcakes for a birthday party? And does it hold up WELL at room temperature?

    Reply

  29. I want to make this for my daughter’s first birthday party this weekend! However, my sister is allergic to coconut… do you have an suggestion on how to sub it out? Maybe with extra shredded carrots? Thanks so much!!

    Reply

    • You could sub it out with more almond flour. I think the carrots would introduce too much moisture.

      Reply

  31. Just wanted to say thank you! Made this yesterday and even my husband was blown away. Whenever I make a low carb alternative for an old favorite and say “It tastes just like…”, he usually responds with “you do not remember what () tastes like…”. This carrot cake broke the mold as he said – it tastes like traditional carrot cake!!!!

    Going to check out your slow cooker chocolate next! Thank you!!!

    Reply

  32. Carolyn!
    Every week I am blown away by another recipe of yours. I love your blog and I told my husband you have to be the soul sister I have never met! I am also a meat lover and follow a keto diet and I don’t want to kick my sweet tooth. It’s so much fun trying your recipes, because I know I will never be let down.:) Btw, the crockpot made this a great Easter recipe because it turned out looking like an egg after frosted!:)

    Reply

  33. Love reading your recipes! I tried this today and unfortunately it didn’t bake in the 3.5 hours I gave it so I took it out and stuck it in the oven to finish. It solidified but for some reason it seems like the eggs dropped to the bottom of the slow cooker pot at some point so there were distinct separate layers? Did this happen to anyone else?
    I thought it still tasted good, but my family was skeptical because of the egg layer:)

    Reply

    • Really strange and I can’t figure out what happened. What kind of almond flour did you use?

      Reply

  34. Superb! I made this last night for my husband’s birthday! Big hit! My slow cooker is old, so I went a bit longer on the time. All your cakes are such joys!! This is my new go-to! The hardest part is stopping at one slice!! Thanks for all you do!

    Reply

  35. Don’t know why I waited so long to try your slow-cooker cakes, but I’m on the bandwagon now!

    Question: Does your slow cooker have low / med / high settings? Mine has warm / low / high settings, so not sure if I should set to “low” as instructed or “warm” since it’s my cooker’s equivalent. Thanks!

    Reply

  36. Hi Carolyn,

    I am going to make this but curious what the whey protein powder does to help in cooking? Is it a necessity in the recipe?

    Reply

  37. I am just curious if it would be okay to use Vanilla whey protein, and not add the vanilla extract. Do you have expert thoughts that you could share with me? I look forward to making this!

    Reply

    • In the comments above, someone mentions a 13 1/2″ x 7 1/2″ pan, but they don’t say how it worked out . It would be nice to know what size to use – after all that work, I’d hate for the pan to be either too small or too large!

      Reply

  39. Thank you for all the great tips and recipes.
    I was wondering, is the coconut necessary or can it be omitted or replaced?
    I see many carrot cake recipes with a combination or either pineapples, apple and raisins as well. Can any of these work with your recipe?

    Reply

    • I do not recommend any of those fruits, much too high carb. You can replace the coconut with more almond flour.

      Reply

  40. Hi Carolyn,

    I cannot remember if I’ve asked you this already, but I have an 8 quart instantpot, which is taller and narrower than the average slow cooker. Do you think that the cooking time would be the same or close to the same as for a 6 quart slow cooker? I just bought a ceramic insert so that I can make some of your amazing looking cakes, and obvs I’d use the slow cooker, not the pressure cooker, setting of the instantpot.

    Thanks,
    Linda

    Reply


  41. My Dad, who has been diabetic for many years, has been mentioning lately how much he misses carrot cake. I surprised him today with your carrot cake for Christmas Day dessert. We all loved it. Thanks so much. By the way, it travels well. After it cooled, I wrapped it in fresh parchment paper and then put it in a fruit cake tin. It then went 1100 miles to Texas. I whipped up the frosting and voila, Christmas dessert in a flash. Thanks so much!

    Reply

  43. This cake tastes delicious! I am a huge carrot cake fan and have tried many different recipes, this one is definitely one of the best!

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  44. So good! I use my slow cooker all the time but don’t do many desserts in them. This is a great idea and recipe!

    Reply


  45. I have never made a cake in my slow cooker and this turned out amazing! Will be making again for Easter.

    Reply

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