Ingredients:

1 cup sugar

2 eggs

1/4 cup water

1/3 cup vegetable oil

1 1/2 cups flour

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 cup grated carrots - packed

whipped topping or cream cheese frosting for serving

200 grams of cream cheese

50 g soft butter

juice of half a lemon

60 grams of powdered sugar

Directions:

1. Prepare carrots by peeling and grating. Set the grated carrots aside.

2. In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.

3. Add the flour, vanilla, baking powder, baking soda, and cinnamon. Blend just long enough to blend all ingredients.

4. Stir the grated carrots in by hand until they are evenly distributed.

5. Grease the inside of the crock from the 3 quart Slow cooker. Pour in the batter and spread out evenly on the bottom of the crock.

6. Place four or five paper towels over the top of the crock and cover. Turn Slow cooker on low and cook for 2 to 3 hours.

7. The cake is done when firm in the middle. Check by inserting a toothpick in the center. If done, the toothpick should come out clean.

8. Remove the crock from the Slow cooker and place on a rack to cool before serving.

9. Cut pieces and remove from the crock. Serve with whipped topping or top with cream cheese frosting.

10. For the frosting beat your butter soft and airy. Make sure the butter is almost white in color. Mix the cream cheese with the juice of half a lemon and powdered sugar with the butter.

11. If you like sweet course you can add some extra sugar.

12. Spread the cooled cake with the cream cheese. Wait until it cools down really, otherwise the frosting dripping from there so again.

Bon Appetit!