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Carrot Spoon Cake
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| Ingredients | |
| 1 box | spice cake mix |
| 1 box | instant Butterscotch pudding |
| 4 | eggs |
| 1 cup | water |
| 3/4 cup | vegetable oil |
| 1 (8oz) can | crushed pineapple |
| 1 cup | sour cream |
| 1 cup | shredded carrots |
Directions
Spray crockpot with cooking spray. Combine all ingredients in large mixing bowl. Pour batter into crockpot. Use two paper towels to cover crockpot then place lid (the paper towels will absorb moisture so cake doesn't get soggy). Cook on low for 4 1/2 to 6 hours or until center doesn't look wet anymore. It is best to change paper towels several times during cook time and wipe moisture from inside of lid, this makes cake cook a little faster. Serve warm with cool whip or ice cream.
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