This recipe is from my handwritten collection in 1974
I think of it as a 60's Hippy kind of recipe!
We ate a lot of Carrot Cake and Carrot Muffins ( Organic of course)
5 QT. Slow Cooker
Spray the entire interior surface with a Butter Flavored Cooking Spray
1 18.5 oz. box of Spice Cake ( I only use Duncan Hines Cake Mixes)
1 3.4 oz. box of Jello Instant Butterscotch Pudding Mix
1 C Water
2 C Shredded Carrots
3/4 C Vegetable Oil
1 8oz. can of Crushed Pineapple with the juice
1 C Sour Cream
Combine all ingredients except the Carrots in a bowl and use an electric mixer to mix well
Fold in the Carrots
Transfer the batter to the Slow Cooker
Cover and cook on low for 4 1/2 - 6 hours.
Peace in the Kitchen!