Low Fat Crock Pot Carrot Cake
Indulge in the guilt-free decadence of this "Low Fat Crock Pot Carrot Cake," a moist and flavorful treat that's surprisingly light on calories. Perfect for health-conscious dessert lovers, this cake features wholesome ingredients like unsweetened applesauce, crushed pineapple, and freshly grated carrots, delivering natural sweetness and plenty of nutrition. Cooked effortlessly in a crock pot, it retains incredible moisture without the need for excess oil or butter, while a pinch of cinnamon and nutmeg adds warming spice to every bite. With just 15 minutes of prep time, this lower-fat dessert is ideal for busy schedules and boasts all the comforting flavors of classic carrot cake. Serve it warm or cooled, and for an extra special touch, top it with a light cream cheese frosting or a dusting of powdered sugar. It’s perfect for holidays, family gatherings, or whenever you’re craving a sweet treat without the guilt!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 large Eggs
- 3 quarters cup Unsweetened applesauce
- 0.75 cups Light brown sugar, packed
- 2 teaspoons Vanilla extract
- 0.5 cups Crushed pineapple in juice, drained
- 1.5 cups Grated carrots
- 0.33 cups Chopped walnuts (optional)
- 1 as needed Nonstick cooking spray
Instructions
Prepare your crock pot by lightly coating the interior with nonstick cooking spray or lining it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In a separate bowl, beat the eggs until fluffy. Add the unsweetened applesauce, light brown sugar, and vanilla extract. Mix until smooth.
Fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix.
Gently fold in the crushed pineapple, grated carrots, and chopped walnuts (if using) to the batter.
Pour the batter evenly into the prepared crock pot.
Place a paper towel or clean kitchen towel under the crock pot lid to catch condensation and prevent it from dripping onto the cake.
Cook on the high setting for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.
Turn off the crock pot and allow the carrot cake to cool slightly before carefully removing it.
Serve warm or allow it to cool completely before slicing. Optionally, top with a light cream cheese frosting or dust with powdered sugar for serving.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 239.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 389 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
