Slow cooker carrot cake | Recipes | WW USA

Ingredients

• 1.5 cup(s) White whole wheat flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Ground cinnamon
• 0.25 tsp Sea salt
• 1 pinch(es) Ground cloves
• 0.75 cup(s) Packed light brown sugar
• 2 large egg(s) Egg
• 15 oz Pumpkin puree, canned
• 2 cup(s) Carrots, grated
• 4 Tbsp Reduced fat cream cheese (neufchâtel), at room temperature (2 oz)
• 1 Tbsp Plain low fat Greek yogurt
• 0.5 tsp Vanilla extract
• 1 pinch(es) Sea salt
• 0.75 cup(s) Powdered sugar (confectioner's)
• 0.25 cup(s) Chopped pecans (unsalted, raw or dry roasted, no sugar added)