How to make it

  • Spray dish that fits into slow cooker with cooking spray ( mine wouldn't fit in the bottom of my slow cooker , it kind of rested in the middle of the crock pot but it turned out ok , so I think it's ok)
  • Place flour, coconut, cinnamon, baking powder, baking soda ,and salt in a bowl and whisk lightly to combine .
  • In seperate large bowl,combine egg white and flax water mixture and whisk until bubbles form. Add honey, applesauce , buttermilk, oil and vanilla and whisk until well blended . Stir in dry ingridents until just mixed, fold in carrorts and pour into prepared stoneware or baking dish.
  • Cover entire top of slow cooker with three sheets of paper towel ( I used a tea towel) to catch extra condensation so the cake isn't too moist. Bake for two and a half hours or until knife inserted comes out dry. Remove and let cool
  • Cream Cheese Drizzle
  • In a small bowl, heat cream cheese on high in microwave until slightly warm, about 10 to 15 seconds. Remove from microwave and use rubber spatulla to stir honey into cream cheese until smooth. Add pinch of lemon zest and two teaspoons of lemon juice and continue to stir.Slowly add two tbs of H2O , a bit at a time, until mixture is consistency of thick cream. Taste topping and add more zest and juice if a more lemony taste is deired.

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