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This isn't your average carrot cake. It's not too sweet, but it is filled with walnuts, raisins and lemon zest.
This recipe adapted from "1,001 Best Slow-Cooker Recipes" by Sue Spitler appeared in the Chicago Tribune.
Ingredients
For the cake
- 1 1/2 sticks (3/4 cup) butter, at room temperature
- 3/4 Cups packed light brown sugar
- 3 eggs
- 2 Cups shredded carrots, about six carrots
- 1/3 Cup each: raisins, coarsely chopped walnuts
- Grated zest of one lemon
- 1 1/2 Cup flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
For the glaze
- 1/4 Cup reduced-fat cream cheese, at room temperature
- 2 Teaspoons butter or margarine, at room temperature
- 1/2 Teaspoon vanilla
- 3/4 Cups confectioners' sugar
- 1 Teaspoon milk or more
Directions
For the cake
Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy, about two minutes.
Beat in eggs one at a time, beating well after each addition.
Stir in carrots, raisins, walnuts and lemon zest.
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.
Cover slow cooker; cook on high until toothpick inserted in center of cake comes out clean, about three and a half hours.
Cool pan on wire rack 10 minutes; remove side of pan.
Cool.
For the glaze
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.