Slow Cooker Carrot Cake - CSA|365

Ingredients

• 1 1/2 cup whole wheat flour (I used some All Purpose because I had run out of whole wheat)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt (I used Kosher salt)
• Pinch of ground cloves
• 1/4 cup firmly packed light brown sugar
• 2 eggs
• 1 15 ounce can pumpkin puree (I used about 1 1/2 cups of pureed baked acorn squash)
• 2 medium carrots, grated (I used 3 good sized ones, about 1 1/2-2 cups grated)
• 4 tablespoons room temperature cream cheese (or Neufchâtel)
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon plain low fat Greek Yogurt
• 3/4 cups confectioners sugar
• 1/4 cup chopped pecans
• Mix your dry ingredients together (flour, baking powder, baking soda, cinnamon, salt and ground cloves.
• Mix your brown sugar and eggs until smooth, then whisk in your squash or pumpkin puree.
• Stir the dry mixture gently into the egg mixture until just combined, then fold in the carrots.
• Let the cake cool slightly in the cooker. Use the handles created by your foil liner to gently lift the cake out of the cooker. While the cake is cooling, start on your frosting!
• If your cake is cool, add your frosting and top with chopped pecans. Enjoy!