In a mixing bowl, combine butter, sugar, eggs, heavy cream and vanilla with a mixer until blended.
In a separate bowl, combine dry ingredients (all purpose flour, baking powder, baking soda and spices until blended well.
Combine wet and dry ingredients until blended well and stir in carrots.
Pour mixture into the loaf pan and place pan into a 6 quart slow cooker.
Cook on low for 4-5 hours or until a tooth pick comes out clean. Cake will be very moist.
Cool cake completely and then top with frosting and divide into 8 pieces.
Cream Cheese Frosting
In a mixer, blend cream cheese, butter, extract and powdered sugar until frosting forms.
Notes
The icing for this recipe is VERY sweet, especially combined with the cake. If you would like a lighter tasting version, omit the icing and serve with a dollop of whipped cream instead.
We use a loaf pan inside our 6 quart slow cooker to create a smaller cooking vessel, prevent burning and uneven cooking.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.