Lemony Carrot Cake with Cream Cheese Glaze - Best Crockpot Recipe

12 servings
12 tablespoons margarine or butter, room temperature
3/4cup packed light brown sugar
3 eggs
2 cups shredded carrots
1/3cup 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)

Per Serving:
Calories: 337 % calories from fat: 43 Protein (g): 4.5 Carbohydrate (g): 44.3 Fat (g): 16.6 Saturated fat (g): 3.5 Cholesterol (mg): 55.1 Sodium (mg): 491

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

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, walnuts, 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 crockpot. 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.