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Photo of Slow cooker carrot cake by WW

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)

Instructions

  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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