Slow Cooker Carrot Cake

Total Time
5 hr
30 min
3 hr 30 min
Look for slow cooker liners in your supermarket near the foil and plastic wrap. Or order them online.


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

packed light brown sugar

¾ cup(s)


2 large

pumpkin puree

15 oz, canned

uncooked carrot(s)

2 cup(s), grated

Neufchâtel cheese

4 Tbsp, at room temperature (2 oz)

plain lowfat Greek yogurt

1 Tbsp

vanilla extract

½ tsp

sea salt

1 pinch

powdered sugar

¾ cup(s)

chopped pecans

¼ cup(s)


  1. Tear off two sheets of aluminum foil long enough for the sides to stick out of the slow cooker on each side by about 4 inches in length. Working with one sheet at a time, fold foil in half lengthwise; place it across bottom and up sides of slow cooker insert (with excess hanging over sides). Fold other piece of foil in half lengthwise; place it perpendicular to first piece of foil so it forms a cross on bottom of slow cooker insert. (This will make it easier to remove the cake after it cooks.)
  2. Line a 6-quart slow cooker with a plastic slow cooker liner; coat with cooking spray.
  3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, 1/4 tsp salt, and cloves.
  4. In large mixing bowl, whisk together brown sugar and eggs until smooth; whisk in pumpkin puree.
  5. Stir flour mixture into egg mixture; gently fold in carrots.
  6. Pour batter into prepared bag; cover and cook on high until a toothpick inserted in center comes out clean, 2 1/2-3 1/2 hours.
  7. Use foil “handles” to transfer bag with cake to a cooling rack; let cake cool completely in bag, about 1 hour.
  8. Meanwhile, to make frosting, place softened cream cheese, 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.
  9. Once cake has cooled completely, remove it from bag; place cake on a serving platter with smoother side up. Using a small spatula, evenly cover top of cake with frosting; garnish with pecans.Use a serrated knife to slice into 12 pieces. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.
  10. Serving size: 1 piece

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