1 - 3.4 oz. - Instant Butterscotch Pudding Mix
1 C. - Water
2 C. - Shredded Carrots
¾ C. - Oil
4 - Eggs
1 – 8oz. - Can Crushed Pineapple
1 C. - Sour Cream
½ C. - Raisins
1 Tub Whipped Cream Cheese Frosting
In a large bowl mix all of the ingredients with the exception of the frosting, spray the slow cooker with cooking spray and pour the mixture inside. Cover and cook on low for 3½ – 5 hours. Check with a toothpick about 3 ½ hours into the cook time to see how it's coming along. After cake is done, let cool. When the cake has completely cooled frost with the cream cheese frosting and serve.