Slow cooker carrot cake
9
Points®
Total Time
5 hr
Prep
30 min
Cook
3 hr 30 min
Serves
12
Difficulty
Moderate
You do not have the stand in the kitchen all day to get a great dessert on the table. This slow cooked carrot cake has all the traditional elements including the rich cream cheese frosting, and takes only 30 minutes of active prep time. The foil lining in the slow cooker makes removing the finished cake frustration-free. Look for slow cooker liners in your supermarket near the foil and plastic wrap. Or order them online. Ask your guests if they can believe this came out of the slow cooker and watch their eyes grow wide with amazement.
Ingredients
White whole wheat flour
1½ cup(s)
Baking powder
1 tsp
Baking soda
1 tsp
Ground cinnamon
1 tsp
Sea salt
¼ tsp
Ground cloves
1 pinch(es)
Packed light brown sugar
¾ cup(s)
Egg
2 large egg(s)
Pumpkin puree
15 oz, canned
Carrots
2 cup(s), grated
Reduced fat cream cheese (neufchâtel)
4 Tbsp, at room temperature (2 oz)
Plain low fat Greek yogurt
1 Tbsp
Vanilla extract
½ tsp
Sea salt
1 pinch(es)
Powdered sugar (confectioner's)
¾ cup(s)
Chopped pecans
¼ cup(s)