Slow Cooker Carrot Cake with Cream Cheese Frosting
I tried out a new recipe for slow cooker carrot cake. It was really good and perfect for Easter or anytime!
How to Make This:
Ingredients:
1 1⁄2 cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Ground cinnamon
1⁄4 tsp Sea salt
1 pinch(1/16 tsp) Ground cloves
2 large Eggs
15 oz Pumpkin puree, canned
3⁄4 cup Truvia Sweet complete brown calorie free sweetener
2 cups Uncooked carrots, grated
1 cup fresh pineapple, diced
1 Tbsp Plain lowfat Greek yogurt
1⁄2 tsp Vanilla extract
1 pinch(1/16 tsp) Sea salt
1⁄4 cup Swerve The ultimate sugar replacement, confectioners
4 Tbsp Philadelphia Cream Cheese, 1/3 Less Fat
1⁄4 cup Chopped pecans
Instructions:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, 1/4 tsp salt, and cloves.
In a large bowl, whisk together brown sugar and eggs until smooth.
Stir in pumpkin puree.
Stir flour mixture into egg mixture.
Fold in carrots and pineapple.
Tear off two sheets of aluminum foil, fold each one in half and place them across the bottom and up sides of slow cooker. Make them long enough for the sides to be used as handles to pull the cake out of the slow cooker when it is cooked.
Line slow cooker with a plastic slow cooker liner; coat with cooking spray.
Pour batter into prepared liner. cover and cook on high until a toothpick inserted in center comes out clean, 2 1/2-3 1/2 hours. My 7 quart crockpot took 2 1/2 hours. Smaller crockpots, which will make for a thicker cake, will probably be closer to the 3 1/2 hours.
Once cooked, use the foil handles to pull the cake out.
Cool it completely on a cooling rack, for about an hour.
Leave it in the liner while cooling.
For the frosting, place softened cream cheese, swerve confectioners, yogurt, vanilla extract, and pinch salt in a mixing bowl; beat with an electric mixer on medium-high until smooth, 2-4 minutes. Reduce speed to medium-low and slowly add powdered sugar; beat until smooth, 4-6 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, 2-4 minutes.
When the cake is cooled, remove it from the bag and place it smooth side up on a serving dish.
Evenly cover top of cake with frosting; garnish with pecans.
Enjoy!
WW Points (Per Serving):
Makes 12 servings. WW Points per serving - 3 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 12 servings
CALORIES: 121 TOTAL FAT: 3 g SATURATED FAT: 1 g CHOLESTEROL: 38 mg SODIUM: 251 mg CARBOHYDRATES: 34 g FIBER: 2 g SUGAR: 5 g PROTEIN: 4 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
Crock-Pot 7-Quart Manual Slow Cooker
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