Slow Cooker Carrot Cake
INGREDIENTS
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250 ml crushed pineapple
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375 ml peeled and grated carrots (about 3 carrots)
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125 ml raisins
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330 g brown sugar
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2 eggs
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125 ml vegetable oil
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60 ml water
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1 tsp vanilla essence
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260 g white flour
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2 tsp baking powder
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2 tsp cinnamon
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1 tsp baking soda
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1/2 tsp salt
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1/2 tsp nutmeg
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Topping:
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200 ml whipping cream
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3 tbsp white sugar
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1 tsp cocoa
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1 hand of walnuts
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