Carrot Cake (Crock Pot)

• 1 1/2 cup All purpose flour
• 3/4 cup Sugar
• 1 tsp Ground cinnamon
• 1 tsp Baking powder
• 1/2 tsp Ground nutmeg
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1/4 cup Water
• 1/2 cup Vegetable oil
• 2 large Eggs
• 1 1/4 cup Shredded carrots
• 1/2 cup Golden raisins
• 1/2 cup Chopped walnuts
• 1 Cream cheese frosting - optional
• 3 tbsp Crushed pineapple, undrained

1. Line the bottom of a 3 - 4 quart slow cooker with parchment paper.
2. Coat parchment paper and 1/3 the way up of the slow cooker with cooking spray or butter.
3. Mixed together the dry ingredients until combined.
4. Whisk together the wet ingredients until blended.
5. Combine wet and dry ingredients and beat until fluffy.
6. Stir in the carrots, pineapple & nuts.
7. Spread the batter evenly in the cooker.
8. Cover and cook on high until cake tester inserted into the center comes out clean.
9. About 70 minutes.
10. Eat without frosting or you can frost with a cream cheese frosting after removing to plates.
11. Serves 4-6.

flour, sugar, ground cinnamon, baking powder, ground nutmeg, baking soda, salt, water, vegetable oil, eggs, carrots, golden raisins, walnuts, cream cheese frosting, pineapple

Taken from cookpad.com/us/recipes/337991-carrot-cake-crock-pot (may not work)