Slow Cooker Carrot Cake

cooking ingredients

This gluten free Slow Cooker Carrot Cake is made with a box of gluten free spice cake mix, shredded carrots, and chopped walnuts.

What You Need

  • 15.25 oz. Namaste spice cake mix (use a food scale to measure the correct amount)
  • 3 large eggs
  • 1/2 cup oil
  • 1 cup water
  • 1/2 cup finely shredded carrots (this is about 2 carrots)
  • 1/2 cup walnuts
  • 1 tsp. vanilla extract

Cream Cheese Frosting

  • 8 oz. cream cheese softened
  • ½ cup salted butter softened
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1/2 cup walnuts (for topping)

You can find the Namaste gluten-free spice cake mix at King Soopers; order direct from Namaste’s website or Amazon. 

This spice cake mix is a little more than you need for the carrot cake. Use a food scale to measure the appropriate amount. 


 In a large bowl add the spice cake mix, eggs, oil, water, shredded carrots, walnuts, and vanilla extract. Mix until combined, but don’t overmix. If you have lumps, that’s okay when using a cake mix.

Pour the batter into a slow cooker sprayed with non stick cooking spray.

Cover and cook on HIGH for 2 hours (or until set in the middle). When the cooking time is done, remove the ceramic insert from the heating element onto a cooling rack. Let the cake cool (uncovered) for at least 2 hours before frosting.

While the cake cools or towards the end of it cooling down start making the frosting. Blend together the cream cheese and butter until combined. Gradually add the powdered sugar, vanilla, and milk. Blend until smooth, scrape down the sides of the bowl. Blend again.

Spread the frosting evenly in one layer with a rubber spatula onto the cooled cake.

Sprinkle with reserved nuts Slice and serve. 

Store leftover cake in the fridge in an airtight container. 

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