2 1/2 cups all-purpose flour
1/4 cup corn starch
4 tsp. baking powder
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 1/2 cups brown sugar (or regular sugar)
1 (3 oz.) pkg. instant butterscotch pudding mix
1 cup milk (or soy milk or dairy sour cream)
1 cup canola oil
1 cup water
4 large eggs
1 tbsp. vanilla extract
2 cups shredded carrots
1 cup raisins and/or 1 (8 oz.) can crushed pineapple

In a large bowl, combine the dry ingredients (first 11 ingredients).

Add milk, oil, water, vanilla and eggs and mix until combined. It is OK if the batter is a little bit lumpy. Do not over-mix.

Add the carrots, raisins and/or crushed pineapple and stir them into the batter.

Spray a 5-quart slow cooker with non-stick cooking spray (Pam).

Transfer the batter to slow cooker.

Place paper towel on top of slow cooker beneath the lid to catch any evaporating liquid. This will keep your cake from getting soggy.

Cover and cook on LOW setting for 3 1/2 to 4 1/2 hours. Check at 3 1/2 hours. Cake should start coming off the sides and the top should firm. If you leave too long, the edges will start to brown and burn.

Serve warm with vanilla ice cream if desired. Enjoy :)

Submitted by: MIG