Slow Cooker Carrot Cake

Course : Desserts
Serves: 12
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2 large eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup grated carrots
1/2 cup chopped nuts
14 ounces crushed pineapple in syrup -- drained
1 teaspoon vanilla

Preparation / Directions:

Beat together eggs, sugar and oil. combine flour, soda, salt and cinnamon; add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla. Pour into greased and floured Bread 'n Cake Bake pan. Cover and place in Crock-Pot. Cover and bake on High for 2 1/2 to 4 hours. pb's note: could use a juice or coffee can covered with foil to replace Bread 'n Cake Bak

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