1.  Tear off two sheets of aluminum foil long enough to go up the sides of the slow cooker to be “handles”.  Working with one sheet at a time, place it across the bottom and up sides of slow cooker insert.  Place other piece of foil perpendicular to first piece of foil so it forms a cross on bottom of slow cooker insert.  Spray the foil with nonstick cooking spray.

 

2.  In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, 1/4 teaspoon salt, and cloves.

 

3.  In a large mixing bowl, whisk together brown sugar and eggs until smooth; whisk in pumpkin puree.

 

4.  Stir flour mixture into egg mixture; gently fold in carrots, and raisins

 

5.  Pour batter into prepared foil lined cooker insert.  Cover and cook on high until a toothpick inserted in center comes out clean, 2-1/2 to 3-1/2 hours.  If too much moisture builds up let the cake cook with the lid off for about 20 minutes more.

 

7.  Use foil “handles” to transfer cake to a cooling rack; let cake cool completely.

 

Meanwhile, make the frosting; 

Place softened cream cheese, vanilla extract, pinch salt, and yogurt in a mixing bowl; beat with an electric mixer on medium-high until smooth, 2-4 minutes.  Reduce speed to medium-low and slowly add confectioners’ sugar; beat until smooth, 4-6 minutes.   Increase speed to medium-high and beat until the frosting is light and fluffy, 2-4 minutes.  Using a small spatula, evenly cover top of cake with frosting.  If desired top with chopped walnuts.  Serve immediately, or store in an airtight container in the refrigerator up to 5 days.