In a small bowl, combine flour, sugar, baking soda, baking powder, spices, ginger root and salt and stir with a whisk to thoroughly mix.
In a large bowl, combine vegetable oil, eggs, pineapple, raisins, nuts and carrot and whisk to combine well.
Add the dry ingredients to the wet ingredients and mix by hand with a spoon or rubber spatula till everything is well mixed.
Spray a loaf pan with non-stick cooking spray for baking (or butter and flour).
Pour cake batter into prepared pan and place in the bottom of a 6 quart or larger slow cooker.
Cover the top of the slow cooker with 4 paper towels (in a doubled layer of 2 unattached sheets) or a thin kitchen towel, making sure the towel is not touching the cake in the slow cooker.
Cover and cook on HIGH for 3 to 4 hours or until a toothpick inserted into the center of the cake comes out clean.
Remove cake pan from slow cooker and let cool in the pan on a wire cooling rack for 5 minutes.
Invert cake out of the pan on the cooling rack and let cool completely before frosting.
In a mixer, whip the cream cheese still fluffy
Add powdered sugar a little at a time, scraping down the sides of the bowl as needed.
Mix in the vanilla extract.
Once the cake is cool, frost with cream cheese frosting.
This recipe requires you to cook your cake in a loaf pan inserted into the crock of your crock-pot. Before beginning make sure you have a loaf pan that will fit. You can also bake this in a conventional oven. Preheat oven to 350°F and bake for 50 minutes. Nutrition information calculated without the nuts since they are optional.