Crock-Pot Lemony Carrot Cake With Cream Cheese Glaze

Submitted by Busters friend

"Yes, you can cook cakes in the slow-cooker (so they say). Adapted from "1,001 Best Slow-Cooker Recipes," this recipe is not your usual carrot cake. Not too sweet, it is filled with walnuts and raisins and flavored with lemon zest. From the Tribune's Food & Drink Weekly."

 

• Ready In: 3hrs 30mins
• Ingredients: 15
• Serves: 8

ingredients

• Cake

• 3⁄4 cup butter, room temperature
• 3⁄4 cup light brown sugar, packed
• 3 eggs
• 2 cups carrots, shredded (about 6 carrots)
• 1⁄3 cup raisins
• 1⁄3 cup walnuts, coarsely chopped
• 1 lemon, zest of, grated
• 1 1⁄2 cups flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt

• Glaze

• 1⁄4 cup cream cheese, room temperature
• 2 teaspoons butter, room temperature
• 1⁄2 teaspoon vanilla
• 3⁄4 cup confectioners' sugar
• 1 teaspoon milk (or more)

directions

1. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each addition. Stir in carrots, raisins, walnuts and lemon zest.
2. Combine the flour, baking powder and salt in a small bowl; fold flour mixture into the batter until incorporated. Pour batter into greased and floured 7- to 8-cup springform pan; place on a small rack or inverted custard cup in slow cooker.
3. Cover slow cooker; cook on high until toothpick inserted in center of cake comes out clean, about 3 1/2 hours. Cool pan on wire rack 10 minutes; remove side of pan. Cool.
4. For glaze, beat the cream cheese, butter and vanilla in a medium bowl with a spoon until smooth; beat in the confectioners' sugar. Stir in enough milk to make a thick glaze. Drizzle over cake.