Slow cookers are wonderful tools for any kitchen. I use mine all of the time for main/side dishes, but it can also be used to make dessert!
Slow Cooker Pumpkin Carrot Cake with Cream Cheese Frosting
- 1-3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt + pinch
- Pinch ground cloves
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1 (15 oz.) can pumpkin puree
- 2 medium carrots, grated (about 2 cups)
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
- 4 tablespoons (2 oz.) light cream cheese (Neufchatel), at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon plain low-fat Greek yogurt
- 3/4 cup confectioners’ sugar
- Nonstick cooking spray
- Measuring cups
- Measuring spoons
- Aluminum foil
- 6 qt. slow cooker
- Medium mixing bowl
- Large mixing bowl
- Electric mixer and mixing bowl
1. Tear off two sheets of aluminum foil long enough to go up the sides of the slow cooker to be “handles”. Working with one sheet at a time, place it across the bottom and up sides of slow cooker insert. Place other piece of foil perpendicular to first piece of foil so it forms a cross on bottom of slow cooker insert. Spray the foil with nonstick cooking spray.
2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, 1/4 teaspoon salt, and cloves.
3. In a large mixing bowl, whisk together brown sugar and eggs until smooth; whisk in pumpkin puree.
4. Stir flour mixture into egg mixture; gently fold in carrots, and raisins
5. Pour batter into prepared foil lined cooker insert. Cover and cook on high until a toothpick inserted in center comes out clean, 2-1/2 to 3-1/2 hours. If too much moisture builds up let the cake cook with the lid off for about 20 minutes more.
7. Use foil “handles” to transfer cake to a cooling rack; let cake cool completely.
Meanwhile, make the frosting;
Place softened cream cheese, vanilla extract, pinch salt, and yogurt 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 confectioners’ sugar; beat until smooth, 4-6 minutes. Increase speed to medium-high and beat until the frosting is light and fluffy, 2-4 minutes. Using a small spatula, evenly cover top of cake with frosting. If desired top with chopped walnuts. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.