Slow Cooker Carrot Cake

Another great recipe from Not Your Mothers Slow Cooker Cookbook!  This was super simple and came out pretty good.  I didn't have crushed pineapple so I substituted pineapple chunks and I had to increase the water from 1/4 cup to about 1/2 cup because the batter was so thick I could barely mix it, but everything worked out fine and was done in about 2 hours and 15 minutes.

• 1 1/2 C AP flour
• 3/4 C sugar
• 1 t ground cinnamon
• 1/4 t ground nutmeg
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 c water (you may want to add some water when you are mixing everything if it's too thick)
• 1/2 c light olive oil
• 2 large eggs
• 1 1/4 c shredded carrots
• 3 T drained canned crushed pinapple

1)  Line the bottom of the slow cooker with a round of parchment paper.  Coat the paper and the sides of the cooker with non-stick cooking spray.

2)  In a medium size bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.  In a small bowl combine the water, oil and eggs, mixing until smooth.  Add the liquid ingredients to the dry, mix until smooth.  Stir in the carrots and pineapple.  Spread the batter evenly in the cooker.  Cover and cook on HIGH until puffed and a cake tester inserted into the center comes out clean, 2 1/4 to 2 1/2 hours.

3)  Turn the cooker off, remove the lid and let stand for 30 minutes until cool.  To remove the cake, run a knife around the inside edge of the cooker and lift it out with a large rubber spatula.  (I ran a knife around it and turned the cooker upside down to get the cake out and put it on a cooling pan for about 30 minutes).  Top with cream cheese icing or dust some powdered sugar on top.