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1
Add the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg to a mixing bowl; stir to combine.
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2
Add the eggs, butter and sugar to a food processor; process to cream together. Scrape into the flour mixture.
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3
Pour in the water and add the grated carrots and raisins to the mixing bowl. Stir and fold to combine all ingredients. Fold in the nuts if using.
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4
Treat the slow cooker with non-stick spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock. Cover and cook on low for 2 hours or until the cake is firm in the center.
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5
Carrot Cake Glaze: Repeatedly pierce the top of the cake with a fork.
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6
Add the lemon, orange or pineapple juice, lemon or orange zest, and powdered sugar to a microwave-safe measuring cup.
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7
Stir to combine.
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8
Microwave on high for 30 seconds.
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9
Stir and repeat until the sugar is dissolved.
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10
Evenly pour over the cake.
