CARROT CAKE

1 1/2 cups flour
3/4 cup sugar
2 large eggs
1/4 cup water
1/3 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup grated carrots

Combine all ingredients in a 2-quart mixing bowl by hand. Spread batter in greased 2 to 3-1/2-quart slow cooker.

Cover and cook on low heat for 2 hours, or until firm in the center. (You can lightly jiggle the covered slow cooker to check firmness.)

Top with whipped topping or your favorite cream-cheese frosting.

Makes 4-6 servings
Source: 101 Things To Do With A Slow Cooker by Stephanie Ashcraft and Janet Eyring