Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each addition. Stir in carrots, raisins, walnuts and lemon zest.
Combine the flour, baking powder and salt in a small bowl; fold flour mixture into the batter until incorporated. Pour batter into greased and floured 7- to 8-cup springform pan; place on a small rack or inverted custard cup in slow cooker.
Cover slow cooker; cook on high until toothpick inserted in center of cake comes out clean, about 3 1/2 hours. Cool pan on wire rack 10 minutes; remove side of pan. Cool.
For glaze, beat the cream cheese, butter and vanilla in a medium bowl with a spoon until smooth; beat in the confectioners' sugar. Stir in enough milk to make a thick glaze. Drizzle over cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	620.38 Kcal (2597 kJ)
Calories from fat	280.69 Kcal
		% Daily Value*
Total Fat	31.19g	48%
Cholesterol	117.66mg	39%
Sodium	778.44mg	32%
Potassium	381.1mg	8%
Total Carbs	80.83g	27%
Sugars	43.9g	176%
Dietary Fiber	5.13g	21%
Protein	8.21g	16%
Vitamin C	6.2mg	10%
Vitamin A	0.5mg	18%
Iron	2.8mg	16%
Calcium	167.2mg	17%

Amount Per 100 g
Calories	332.99 Kcal (1394 kJ)
Calories from fat	150.66 Kcal
		% Daily Value*
Total Fat	16.74g	48%
Cholesterol	63.16mg	39%
Sodium	417.82mg	32%
Potassium	204.55mg	8%
Total Carbs	43.39g	27%
Sugars	23.56g	176%
Dietary Fiber	2.75g	21%
Protein	4.41g	16%
Vitamin C	3.3mg	10%
Vitamin A	0.3mg	18%
Iron	1.5mg	16%
Calcium	89.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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