Lemony Carrot Cake With Cream Cheese Glaze

Lemony Carrot Cake With Cream Cheese Glaze
4.5 from 2 ratings
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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.
Prep Time
35
minutes
Cook Time
3.48
hours
Servings
8
servings
Lemony carrot cake with cream cheese glaze
Total time: 4.07 hours
Ingredients
  • 1 1/2 sticks (3/4 cup) butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 3 eggs
  • 2 cup 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
  • 1/4 cup reduced-fat cream cheese, at room temperature
  • 2 teaspoon butter or margarine, at 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 two minutes.
  2. Beat in eggs one at a time, beating well after each addition.
  3. Stir in carrots, raisins, walnuts and lemon zest.
  4. Combine the flour, baking powder and salt in a small bowl; fold flour mixture into the batter until incorporated.
  5. Pour batter into greased and floured 7- to 8-cup springform pan; place on a small rack or inverted custard cup in slow cooker.
  6. Cover slow cooker; cook on high until toothpick inserted in center of cake comes out clean, about three and a half hours.
  7. Cool pan on wire rack 10 minutes; remove side of pan.
  8. Cool.
  9. For glaze, beat the cream cheese, butter and vanilla in a medium bowl with a spoon until smooth; beat in the confectioners' sugar.
  10. Stir in enough milk to make a thick glaze.
  11. Drizzle over cake.
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