Wednesday, May 11, 2011

WOW {Warm Oven Wednesday} Sandra Lee's Recipe for Heirloom Carrot Spoon Cake


  • 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
  • 4 eggs
  • 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. Cover and cook on LOW for 4 1/2 to 6 hours.
Serve warm.

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