Saturday, May 10, 2014

Crockpot Carrot Spoon Cake

Crockpot Carrot Spoon Cake
1 box carrot cake (can sub with spice cake)
1 small pkg butterscotch pudding (can use sugar free)
1 cup water
1 1/2 - 2 cups shredded carrots
1 eggs plus 2 egg whites
20 oz can crushed pineapple (undrained)
2/3 cup applesauce
1 cup non-fat plain greek yogurt
1 tsp vanilla
1.)  Spray crockpot with non-stick spray
2.)    In a medium bowl, combine all ingredients except for pineapple and carrots using mixer; fold in carrots and pineapple.
3.)  Pour batter into crockpot and cook on low for 4-6 hours keeping lids on to hold in moisture.
*serve warm and top with frozen yogurt and caramel sauce*

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