Slow Cooker Ginger Carrot Cake with Honey Pecan Frosting

Ingredients

Cake Batter

• 1 sweet potato
• 6 carrots
• 4 coins fresh ginger
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup orange blossom honey
• ½ cup pineapple juice
• 3 eggs
• 6 oz butter, melted 

Frosting

• 16 oz Honey Pecan Cream Cheese
• 1 stick butter
• ½ cup confectioner's sugar

Directions

Easter will be here before you know it and many of you will be making carrot cakes. Keep the oven open and use your slow cooker for the cake. This ginger carrot cake will come out super dense and ultra moist.

1. Step One | Prep Boil the sweet potato. Use a Potato Ricer to mash it into a bowl. Discard the skin. Rinse carrots and remove skins. Use a Grater to shred the carrots. Remove the skins of the ginger root and cut four 1/4" coins. Use a Grater to mince.
2. Step Two | Batter Sift together flour, baking soda, baking powder, and salt. Stir in honey, pineapple juice, eggs and butter until batter is uniform. Mix in the mashed sweet potato, shredded carrots and minced ginger.
3. Step Three | Slow Cook Pour the batter into your Slow Cooker crock and cook the cake on high for 2 hours, or until a toothpick inserted into the center comes out clean. Remove the crock from the slow cooker and allow the cake to cool for an hour. Place a plate over the top of the crock, then flip to remove the cake.
4. Step Four | Frosting While the cake cools, whip together all the frosting ingredients. When cake is cooled, use a spatula to smooth the frosting onto the cake, then serve.