Categories: Slow Cooker
Ingredients
- 2-layer spice cake mix
- 2 cups shredded carrots
- 1 cup crushed pineapple with juice
- 3 egg white
- 1/2 cup All-Bran cereal
- Cream Cheese Frosting:
- 3 oz. cream cheese, softened
- 4 tbsp butter, softened
- 2 cups confectioners' sugar
- vanilla milk
Directions
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Combine the dry cake mix, shredded carrots, crushed pineapple with juice, egg whites, and All-Bran cereal thoroughly in a big bowl.
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Grease and flour a loaf pan.
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Pour batter into prepared pan.
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Cover with greased foil and place in slow cooker.
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Cover cooked with its lid.
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Bake on HIGH for 3 1/2 to 4 hours.
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Carefully remove pan from cooker. Place on wire baking rack to cool, uncovered.
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As the cake cools, make the frosting by mixing together the cream cheese, butter, confectioners’ sugar, and vanilla. When well combined, stir in milk, starting with 1 tbsp and adding more if necessary.
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Frost cake when it’s cooled.
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Slice and serve.