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Lemony Carrot Cake with Cream Cheese Glaze

Source of Recipe


Adapted from "1,001 Best Slow-Cooker Recipes"



List of Ingredients



• 1½ sticks (¾ cup) butter, at room temperature
  
• ¾ cup packed light brown sugar
  
• 3 eggs
  
• 2 cups shredded carrots (about 6 carrots)
  
• 1/3 cup raisins
  
• 1/3 cup coarsely chopped walnuts
  
• Grated zest of 1 lemon
  
• 1½ cups flour
  
• 1 tsp baking powder
  
• ¼ tsp salt
  
• .
  
• -- Glaze --
  
• ¼ cup cream cheese, at room temperature
  
• 2 tsp butter, at room temperature
  
• ½ tsp vanilla
  
• ¾ cup confectioners' sugar
  
• 1 tsp milk
  






Instructions



1. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, beating well after each addition. Stir in carrots, raisins, walnuts and lemon zest.
   
   
2. 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 in a slow cooker. Cover slow cooker; cook on High until toothpick inserted in center of cake comes out clean, about 3½ hours. Cool pan on wire rack 10 minutes; remove side of pan. Cool.
   
   
3. 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.
   
   Makes 8 servings.