In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg and baking powder. Set aside.
In another medium mixing bowl, whisk together the eggs, sugar, vegetable oil, apple sauce, lemon zest and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients in three separate batches, mixing until well combined before adding more dry ingredients.
Stir the shredded zucchini that has been squeezed, pecans and raisins to the batter and stir with a spatula or wooden spoon until everything is well distributed into the batter.
Pour the batter into the prepared slow cooker and spread batter evenly.
Place a double layer of paper towels between the slow cooker insert and the lid to prevent condensation from dripping on your cake.
Cook on HIGH for 2 to 3 hours (check cake at the 2 hour mark and cook for additional time only if necessary) or until a toothpick inserted in the middle of the cake comes out clean.
Once the cake is cooked, remove the lid and paper towels and lift the stoneware crock out of the cooking base and place the cake in the crock on a wire cooling rack and allow the cake to cool to room temperature before frosting.
Cream Cheese Frosting
While the cake is cooking add the softened cream cheese, powdered sugar, lemon juice and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment.
Mix on slow speed until the powdered sugar is incorporated into the cream cheese. Turn mixer onto medium-high and whisk for 3 to 5 minutes or until the frosting is light and fluffy.
Spread frosting on cooled cake.
The pecans (or walnuts) and golden raisins are optional. However the nutritional information is calculated using pecans and raisins and also includes the frosting.