Ingredients for Low Fat Crock Pot Carrot Cake
- 4 large egg whites
- Nonfat Sour Cream
- Applesauce
- Ground Cinnamon
- Carrot Cake Mix
- 1 cup chopped walnuts
- 2 cups grated carrots
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Low Fat Crock Pot Carrot Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Low Fat Crock Pot Carrot Cake
- Preheat your crock-pot to high.
- Generously spray the crock-pot with non-fat cooking spray.
- In a large mixing bowl, beat together 4 large egg whites, 1 cup low-fat sour cream, 1/2 cup unsweetened applesauce, 2 teaspoons ground cinnamon, and a 15.25 oz box of low-fat carrot cake mix for 2 minutes on medium speed, scraping down the sides as needed.
- Gently fold in 1 cup chopped walnuts and 2 cups grated carrots using a spatula until evenly distributed.
- Pour the batter into the prepared crock-pot.
- Place a paper towel on top of the crock-pot, then cover with the lid.
- Cook on high for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Carefully remove the crock from the crock-pot.
- Remove the lid and paper towel. Let the cake cool for 10-15 minutes.
- Run a knife or spatula around the edges of the cake to loosen it from the crock.
- Place a large serving plate upside down on top of the crock.
- Holding both the slow cooker and the plate firmly, carefully invert the cake onto the plate.
- (Caution: The cake will be very hot!)
- Serve warm or chilled. Top with a scoop of vanilla ice cream for an extra treat!
- Enjoy your delicious and healthy carrot cake!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
4g
Carbs
13g