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Slow Cooker Carrot Bread

Course: Breakfast, lunch, Snack
Author: Judith Finlayson

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 3 tbsp canola oil
  • 1 egg beaten
  • 3/4 cup plain greek yogurt
  • 1 1/2 cups shredded peeled carrots
  • 1/2 cup slivered almonds pecans or walnuts

Instructions

  • In a bowl, combine flours, baking powder, cinnamon, cloves and salt.
  • In a second bowl, beat together sugars, canola oil, egg and yogurt. Add to flour mixture, stirring just until combined. Fold in carrots and nuts.
  • Spoon batter into prepared pan. Cover tightly with foil and secure with a string or elastic band. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch up the sides of the dish. Cover and cook on high for 4 hours or low for a bit longer - until a tester inserted in the center of the loaf comes out clean. Unmold and serve warm or let cool.