Carrot Pineapple Cake

Cut parchment paper to fit in the bottom of a 4-quart slow cooker; coat paper and sides of cooker with cooking spray. In a very large bowl stir together the flour, oats, baking powder, salt, and cinnamon. Stir in carrots, pineapple and walnuts; set aside.

In a medium bowl, whisk together granulated sugar, milk, melted butter, eggs and 1 teaspoon vanilla until combined. Add sugar mixture all at once to flour mixture. Stir just until moistened. Spoon into prepared slow cooker.

Cover and cook on high-heat setting for 2 hours (a long wooden pick inserted near the center should come out clean). If possible, carefully give crock liner a half-turn after 1 hour of cooking-do not remove lid. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip on cake. Cover top of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of cake. Carefully invert cake onto a wire cooling rack; turn cake top-side up. Cool completely on wire rack.

For frosting: In a large bowl beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency*. Spread generously over top of cooled cake.