Slow Cooker Weight Watchers Carrot Cake with Cream Cheese
A lighter take on classic carrot cake that cooks entirely in your slow cooker, using pumpkin puree and whole wheat flour to reduce calories without sacrificing moisture. The tender spiced cake studded with fresh grated carrots pairs perfectly with tangy Neufchatel cream cheese frosting. This healthier version delivers all the warm cinnamon-clove flavors you love while fitting into a Weight Watchers plan. Perfect for potlucks or when you want dessert without heating up the oven.
Ingredients
- 1 ½ cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 pinch ground cloves
- ¾ cup light brown sugar, packed
- 2 large eggs
- 15 oz pumpkin puree, canned
- 2 cups carrots, grated
- 4 tablespoon Neufchatel cheese, at room temperaturecream cheese1:1full-fat
richer frosting
- 1 tablespoon plain lowfat Greek yogurt
- ½ teaspoon vanilla extract
- 1 pinch sea salt
- ¾ cup powdered sugar
- ¼ cup pecan, chopped
Instructions
- 1
Line slow cooker with two perpendicular sheets of foil, extending 4 inches over sides, then add plastic liner and spray with cooking spray
- 2
Whisk together flour, baking powder, baking soda, cinnamon, salt, and cloves in medium bowl
- 3
Mix brown sugar and eggs until smooth in large bowl, then add pumpkin puree
- 4
Incorporate flour mixture into egg mixture, then fold in carrots
- 5
Pour batter into prepared slow cooker, cover and cook on high until toothpick inserted in center comes out clean
- 6
Use foil handles to transfer cake to cooling rack and cool completely
- 7
Beat Neufchatel cheese, Greek yogurt, vanilla extract, pinch of salt, and powdered sugar until smooth for frosting
- 8
Place cooled cake on serving platter and spread frosting evenly on top
- 9
Garnish with chopped pecans and slice into 12 pieces with serrated knife
Tips
Use foil slings to easily lift the finished cake from the slow cooker without breaking
Let cake cool completely before frosting to prevent melting and ensure clean slices
Good to Know
Cover and refrigerate up to 5 days
Bake cake day before, frost before serving
Room temperature or chilled, cut with serrated knife
Common Mistakes
Cool cake completely before frosting to prevent melting
Use foil slings properly to avoid cake breaking when removing
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a slow cooker?
Yes, bake in a greased 9x13 pan at 350F for 25-30 minutes until toothpick comes out clean.
Can I freeze this carrot cake?
Yes, wrap unfrosted cake tightly and freeze up to 3 months. Thaw completely before frosting.
What if I don't have Neufchatel cheese?
Regular cream cheese works fine, or try Greek yogurt mixed with a little butter for similar tang.