It’s very simple to prepare this chocolate crockpot cake in your slow cooker, and it’s incredibly moist and delicious. With a dollop of vanilla ice cream, serve it warm.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (8 ounce) package rainbow baby carrots, cut in half lengthwise
- nonstick heavy-duty aluminum foil (such as Reynolds Wrap®)
- 2 large cloves garlic, roughly chopped
- ½ tablespoon chopped fresh parsley
- 1 tablespoon salted butter, cubed
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
- Bake in the preheated oven until carrots are soft, about 25 minutes.
Nutrition Facts
| Calories | 98 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 207 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
No it was delicious. Just used regular carrots as that was all I had. Will make it again