Cake:
3 eggs
1 cup granulated sugar
1 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅔ cup coconut oil, melted
2 cups gluten-free flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
3½ cups finely grated carrots
1 cup chopped walnuts
Frosting:
½ cup heavy whipping cream
1 8-ounce container cream cheese, softened
1 cup sweetened condensed milk
1 teaspoon vanilla extract
Grease a 6-quart slow cooker with butter or cooking spray.
In a large bowl, combine eggs and both sugars. Using a mixer, whisk together until thick. Add cinnamon, ginger and cloves and mix well.
Add melted coconut oil and continue to whisk until fully combined with eggs and sugar.
In a bowl, combine gluten-free flour, baking soda, baking powder and salt. Add half the flour mixture to the egg mixture. Mix until fully incorporated. Repeat with the remaining flour mixture.
Add carrots and walnuts and mix into batter until completely combined.
Pour batter into greased slow cooker and spread evenly.
Line the top of slow cooker with a few paper towels to absorb any excess moisture.
Cover and cook on high for 2 hours, 15 minutes.
Frosting:
In a large bowl, use a mixer to whisk heavy whipping cream until stiff peaks form.
In a separate large bowl, whisk softened cream cheese, condensed milk and vanilla extract until fluffy. Add whipped cream and gently fold together until fully combined.
When carrot cake is done, remove from slow cooker base and allow to cool for 20 minutes.
Evenly spread frosting on top and serve.