Slow Cooker Lemony Carrot Cake

Step 1

In a large mixing bowl, combine brown sugar and beaten eggs(beaten one at a time). Beat well after each edition.

Step 2

Add shredded carrots, raisins, walnuts, and lemon zest and mix well. Fold on combined flour, baking powder and salt. Pour batter into greased and floured 7-cup spring form pan.

Step 3

Place on rack in slow cooker. Cover slow cooker and cook on high-heat setting until toothpick inserted in the center of cake comes out clean(about 3½ hours)

Step 4

Cool pan on wire rack 10 minutes. Remove side of pan and cool. Drizzle slow cooker lemony carrot cake with cream cheese glaze. Sprinkle with chopped walnuts and pumpkin seeds. Pour salted caramel sauce over the cake (optional) and serve.

Step 5

Cream Cheese Glaze: In medium mixing bowl, combine cream cheese, margarine, and vanilla. Beat until smooth. Beat in powdered sugar and enough milk to make thick glaze consistency.