Slow Cooker Pumpkin Carrot Cake with Cream Cheese Frosting

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
  • Spatula
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.




2 thoughts on “Slow Cooker Pumpkin Carrot Cake with Cream Cheese Frosting

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