Roll a large sheet of foil into a 1 inch tube. Bend the tube into an oval shape and place in the bottom of an 8 quart crock pot to create a "rack". Fill the crock pot with 2 inches of water.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrots. Spoon batter into an 6-inch round baking pan coated with cooking spray. Tap the pan on the counter a few times to remove air bubbles.
Place the cake pan on top of the foil "rack" inside the crock pot. Cover and cook for 3-4 hours on high or until a toothpick comes out clean. Remove from pan and cool before frosting.
To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and coconut extract, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.
Crock Pot Carrot Cake
Amount Per Serving (1 g)
Calories 483Calories from Fat 162
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.