Low Fat Crock Pot Carrot Cake
- 6 egg whites
- 12 cup nonfat sour cream
- 12 cup applesauce
- 1 teaspoon ground cinnamon
- 1 (18 1/4 ounce) box carrot cake mix, do not make as directed on box (I use Betty Crocker Super Moist)
- 14 cup finely chopped walnuts
- 3 cups finely shredded carrots
- Preheat crock pot 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 into batter the walnuts and carrots until well mixed.
- Pour the prepared batter into the crock pot.
- Place a paper towel on top of the crock pot, and place lid on the paper towel.
- Cook on high for 1 1/2-1 3/4 hr or until knife inserted comes out clean.
- Remove the crock from the crock pot.
- Remove lid and paper towel, and let it cool for 10-15 minute.
- Run a knife around the outside edge of cake to loosen.
- Place a large serving plate upside down on the top of the crock pot.
- 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!
- Enjoy.
egg whites, nonfat sour cream, applesauce, ground cinnamon, carrot cake, walnuts, carrots
Taken from www.food.com/recipe/low-fat-crock-pot-carrot-cake-151568 (may not work)