Ingredients:
Nonstick cooking spray
2 1/2 c. all-purpose flour
1/2 c. quick-cooking rolled oats
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 1/2 c. finely shredded carrots (4-6 medium carrots)
1 can (8 oz.) pineapple tidbits, drained
1/2 c. chopped toasted walnuts
1 c. granulated sugar
1/2 c. milk
1/2 c. butter, melted
2 eggs
1 tsp. vanilla
4 oz. cream cheese, softened
1/4 c. butter, softened
1/2 tsp. vanilla
2 3/4-3 c. powdered sugar
Directions:
Cut parchment paper to fit the bottom of a 4 quart slow cooker; coat paper and sides of liner with cooking spray. In a large bowl, stir together the flour, oats, baking powder, salt and cinnamon. Stir in carrots, pineapple, and walnuts; set aside.
In a medium bowl, whisk together granulated sugar, milk, melted butter, eggs and 1 tsp. vanilla until combined. Add sugar mixture all at once to flour mixture. Stir just until moistened. Spoon into prepared slow cooker.
Cover and cook on high-heat setting for 2 hours (a long wooden pick inserted near the center should come out clean). If possible, carefully give crock liner a half-turn after 1 hour of cooking (do not remove lid). Turn off slow cooker. Carefully remove lid so condensation from lid does not drip on the cake. Lay paper towels over the top of the crock liner, covering it completely; place lid on top. Cool for 10-15 minutes. Run a knife around edges of cake. Carefully invert cake onto a wire cooling rack; turn cake top-side up. cool completely on a wire rack.
For frosting: in a large mixing bowl, beat cream cheese, 1/4 c. butter and 1/2 tsp. vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. Spread over top of cooled cake.
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