12 servings | Prep Time: 20 Minutes | Start to Finish: 6 Hours 30 Minutes
1 Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
2 In large bowl, beat cake mix, oil, honey, cinnamon and eggs with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in carrots, zucchini and cranberries. Spread batter evenly in slow cooker.
3 Place folded, clean dish towel under cover of cooker. Cook on Low heat setting 3 hours 45 minutes to 4 hours, carefully rotating slow cooker’s ceramic insert 180 degrees (leaving cover on) after every 45 minutes or until toothpick inserted in center comes out clean. Uncover and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
4 Using parchment paper, carefully lift cake out of ceramic insert and transfer to cooling rack. Cool completely, about 2 hours. Remove parchment paper.
5 In small bowl, stir together butter and honey until smooth. Stir in powdered sugar and vanilla. Stir in milk, 1 teaspoon at a time, until of desired consistency. Spread over cake. Garnish with carrot and cranberries.
1 Serving: Calories 300; Total Fat 16g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 125mg; Total Carbohydrate 38g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2½
Sweet Secret If you don’t have cranberries, substitute raisins or currants instead.
Sweet Secret Don’t be tempted to add extra carrots or zucchini to this cake because the moisture in the cake is sensitive. Paper towels work well to remove excess moisture from the zucchini.