Slow Cooker Carrot Cake - CSA|365

Name: 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

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Enjoy a quick and easy Slow Cooker Carrot Cake using whole wheat flour and pumpkin for a moist dessert that's perfect any time. No fuss, just delicious!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.csa365.org.

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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