12 servings
12 tablespoons margarine or butter, room temperature
3/4 cup packed light brown sugar
3 eggs
2 cups shredded carrots
1/3 cup each: raisins, coarsely chopped walnuts
Grated zest of 1 lemon
11/2 cups self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Glaze (recipe follows)
1. Beat margarine and brown sugar in large bowl until fluffy; beat in eggs
one at a time, beating well after each addition. Mix in carrots, raisins, wal-
nuts, and lemon zest. Fold in combined flour, baking powder and salt.
2. Pour batter into greased and floured 7-cup springform pan; place on
rack in slow cooker. Cover and cook on high until toothpick inserted in
center of cake comes out clean, about 31/2 hours. Cool pan on wire rack
10 minutes; remove side of pan and cool. Drizzle cake with Cream Cheese
Glaze.
Cream Cheese Glaze
Makes about 3/4 cup
2 ounces reduced-fat cream cheese, room temperature
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
11/2 cups powdered sugar
Milk
1. Beat cream cheese, margarine, and vanilla in medium bowl until
smooth; beat in powdered sugar and enough milk to make thick glaze
consistency.
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