1-First Step: Prep and set up* Lay two pieces of foil perpendicularly over the slow cooker so the edges hang over the sides to act as handles. This foil sling makes it easy to lift the cake out after baking.* Line the slow cooker with a kosher, BPA-free nylon-resin liner or parchment, then spray generously with non-stick cooking spray (a spray with flour works well to prevent sticking).* Place folded paper towels between the lid and the slow cooker rim to absorb excess steam during cooking. This cuts down on condensation that can drip back onto the cake.

2-Second Step: Mix the wet ingredientsIn a large mixing bowl, whisk together 1¼ cups unsweetened applesauce, 2 cups sugar, and 3 eggs at room temperature until smooth and slightly frothy. The applesauce keeps the cake moist and reduces the need for oil, making the cake lighter.

3-Third Step: Add the dry ingredientsWhisk in 2 cups flour, 1 teaspoon baking soda, 1½ teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon until the batter is just combined. Avoid over-mixing to keep the cake tender.

4-Fourth Step: Fold in mix-insStir in 2 cups grated carrots, 1 cup shredded sweetened coconut, 1 cup chopped nuts if using, 1 teaspoon vanilla extract, and one 8.25 oz can crushed pineapple with its juice (do not drain). The pineapple keeps the crumb very moist and adds a sweet-tart lift.

5-Fifth Step: Transfer to slow cooker and cook* Pour the batter gently into the prepared slow cooker, smoothing the top lightly with a spatula.* Place the lid on and cook on low for 2 hours 45 minutes to 3 hours 15 minutes. If your slow cooker heats unevenly, rotate the insert 90 degrees every 30 minutes to promote even baking.* Test doneness by inserting a toothpick into the center; it should come out clean and the cake should be slightly domed in the middle. If the toothpick has wet batter, continue cooking and test again every 15 minutes.

6-Final Step: Cool, frost, and serve* When done, remove the insert and cool it on a wire rack for 30 minutes. This resting time helps the cake set so it doesn’t break when you lift it out.* Lift the cake from the slow cooker using the foil handles. Remove the liner and let the cake cool completely on the rack before frosting.* To make the cream cheese frosting, beat ½ cup softened butter and 8 oz softened cream cheese until fluffy. Add 1 teaspoon vanilla extract, then gradually beat in 1 pound powdered sugar until smooth and spreadable.* Frost the cooled cake. For a layered look, carefully slice the cake horizontally with a serrated knife and spread frosting between the halves before finishing the top and sides. Optionally top with toasted coconut for extra crunch.