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Allow butter to soften while preparing the cake. Cut parchment paper to fit in the bottom of a 4-quart slow cooker; coat paper and sides of slow cooker with cooking spray. In a very large bowl, stir together flour, oats, baking powder, salt and cinnamon. Stir in carrots, pineapple and walnuts; set aside.
In a medium bowl, melt 1/2 cup butter. Whisk together granulated sugar, milk, melted butter, eggs and 1 teaspoon 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 for 2 hours (a long wooden pick inserted near the center should come out clean). If possible, carefully twist crock insert 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 cake. Cover top of slow cooker completely with paper towels; place lid on top. Cool for 10 to 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 wire rack.
For frosting: In a large bowl beat cream cheese, 1/4 cup softened butter and the remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. Spread generously over top of cooled cake.