Slow Cooker Carrot Cake Overnight Barley Food
SLOW COOKER 'CARROT CAKE' OVERNIGHT BARLEY
Say good morning in a tasty way with Slow Cooker 'Carrot Cake' Barley. This low-effort, overnight barley recipe is an amazing way to start the day.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Pour water into slow cooker sprayed with cooking spray; stir in barley. Cover with lid.
- Cook on LOW 8 hours. (Water should be completely absorbed.)
- Add remaining ingredients; stir until Neufchatel is completely melted and mixture is well blended.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
CARROT CAKE OVERNIGHT OATS
Give overnight oats a tasty boost with our indulgent carrot cake version. This simple, healthy breakfast recipe takes just 10 minutes to prepare
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 7
Steps:
- Mix the grated carrot, mixed spice and cinnamon with the oats, 150ml water and a pinch of salt, then cover and chill in the fridge overnight.
- The next day, stir in the honey and sultanas then top with Greek yogurt.
Nutrition Facts : Calories 319 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
SLOW COOKER CARROT CAKE
My oven has been out of order for some time now as I await the arrival of some special order part. I had a craving for carrot cake and tried out this novel way of 'baking' one. The recipe is an adaptation from Beth Hensperger's "Not Your Mother's Slow Cooker Cookbook". You can use a small spring form pan that fits inside your large slow cooker. I did not have one so I used the no stick insert from my rice cooker as an improvised cake pan.
Provided by Chef Regina V. Smith
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well.
- In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
- In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts.
- Add the liquid ingredients to the dry, beating until smooth.
- Stir in the carrots, pineapple and walnuts.
- Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours.
- Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan.
- Once cool, you can ice with cream cheese frosting.
CARROT CAKE OATMEAL
This warm breakfast cereal made in the slow cooker is a great way to get your veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.-Debbie Kain, Colorado Springs, Colorado
Provided by Taste of Home
Time 6h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a 4-qt. slow cooker coated with cooking spray, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired.Pressure-cooker method: In a 6-quart electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, sprinkle with brown sugar.
Nutrition Facts : Calories 197 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.
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