Carrot Bread Slow Cooker Recipe

Carrot Bread Slow Cooker Recipe

Ingredients

• 1 cup (125 g) flour
• 1 cup (200 g) sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ cup (120 ml) egg substitute
• ½ cup (120 ml) canola oil
• 260 g grated carrots
• ½ cup (55 g) chopped pecans

Method

1. Combine the flour, sugar, baking powder, and cinnamon in a medium bowl
2. With an electric beater, beat the egg substitute until frothy
3. Toward the end, drizzle in the oil
4. With the beater on low, add the flour mixture a little at a time
5. Fold in the carrots and pecans
6. Pour into a 2-quart (1
7. 9 L) mold sprayed with nonstick baking spray (one that contains flour)
8. Place in the slow cooker; cover loosely with a plate
9. Cover the cooker and prop the lid a little to let excess steam escape
10. Bake on high for 2½ to 3½ hours
11. Yield: 8 servings
12. Per serving: 43 g water; 353 calories (49% from fat, 5% from protein, 46% from carb)

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