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

1. Spray a 5-quart slow cooker with butter flavored cooking spray.
2. Combine all ingredients in large mixing bowl.
3. Beat with an electric mixer on medium speed for 2 minutes.
4. Transfer to slow cooker.
5. Cover and cook on LOW for 4 1/2 to 6 hours.
6. Serve warm.

cake mix, pudding mix, water, carrots, canola oil, eggs, pineapple, sour cream

Taken from www.foodnetwork.com/recipes/sandra-lee/heirloom-carrot-spoon-cake-recipe.html (may not work)