1/2 cup nonfat sour cream
1/2 cup applesauce
1 tsp ground cinnamon
1 box carrot cake mix
1/4 cup walnuts, finely chopped (I omitted this)
3 cups carrots, finely shredded
Preheat crockpot to high. Spray with non-fat cooking spray. In mixing bowl, with mixer on medium speed, beat the egg whites, sour cream, apple sauce, cinnamon, and cake mix together for two minutes, scraping the sides of the bowl occasionally. With spatula, stir the walnuts and carrots into batter until well mixed. Pour the prepared batter into the crockpot. (I used my 6 quart slow cooker)
Place a paper towel on top of the crockpot and place lid on the paper towel. Cook on high for 1 1/2 to 1 3/4 hours or until knife inserted comes out clean. Remove the crock from the crockpot. Remove lid and paper towel, and let it cool for 10-15 minutes. Run a knife around the outside edge of cake to loosen.
Place a large serving plate upside down on top of the crockpot. Holding the slow cooker and the plate firmly together, carefully flip the cake upside down. It will be steamy hot, so be careful. Serve hot or chilled with vanilla ice cream. (I made a delicious cream cheese frosting to go on top. It surely wasn’t low fat but it tasted great!)
I usually don’t pick non-chocolate desserts…I mean really what’s the point? But my husband really likes carrot cake and I thought I would try this recipe out. It was very good, especially with the cream cheese frosting. I liked that it used a cake mix for easiness sake but also added a few extra tasty ingredients like the sour cream and the carrots. 3 stars.
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