1Note: this is a crock pot recipe! It is written for a 3-1/2 - 4-qt crock pot, that has a removable ceramic/stoneware insert. If you have a different type of crock pot, you'll have to experiment with it and make at your own risk! :o)
2Preheat heating base of crock pot to HIGH. Spray stoneware insert with nonstick spray. Line bottom with waxed paper and lightly spray the waxed paper with nonstick spray.
3In a medium bowl, whisk all purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, with electric mixer on medium-high speed, beat granulated sugar, oil, water, egg substitute, and vanilla for about 2 minutes. Reduce speed to LOW. Add flour mixture, and beat just until blended. Stir in carrots and raisins. Pour batter into stoneware insert, and place it in pre-heated base. Cover top of slow cooker with 2 double-thickness paper towels, then place crock pot lid on top of paper towels. Cook until toothpick inserted into center of cake comes out clean, 1-1/2 to 2 hours.
4Transfer stoneware insert to a cooling rack and let it cool for 15 minutes. Run a thin knife or spatula around edge, to loosen cake from stoneware. Invert onto a rack and remove the waxed paper. Let cool completely, then dust with confectioners' sugar.
5Weight Watchers calculates this to be a POINTS value of 4, if serving 12 people.
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