Thread: My favorite carrot cake.....low carbed?

the following recipe is my favorite carrot cake. I am craving it and want to make it. I thought I could make it lowcarbed by changing the sugar to splenda and the flour to almond flour. What do you thin? Will it work?

1 1/2 cups oil
3 eggs
2 cups sugar
2 1/2 cups flour
2 cups grated raw carrots
2 teaspoons baking soda
2 teaspoons cinnamon
1 (20 ounces) can crushed pineapple
1 cup chopped nut (, I use walnuts)
1 teaspoon salt

Good luck all!!
Seesko



242/229/135

"What my mind can envision; my body can master!"

Sounds yummy. I am waiting for the replies too. If it works, that one will go in my lowcarb recipe book.

http://www.lowcarbeating.com/stpatschal.gif

Seesko
Before I read this thread I posted to your journal.

Rob
310/230/180
Me, a skeptic? I trust you have proof.

Inventor I am not!!!!

I tried my carrot cake with the substitutions. Wasn't pretty!
It smelt good while it was cooking, but there is currently a yucky crumbly goopy thing cooling on my stove top. It will bee in the garbage soon. One of those days I wish I had a dog. Oh well, live and learn. It is actually a little funny! So, Slatelee I recommend not trying my bright idea.
Thanks for responding to my journal rob. I'm sure you have a yummy idea. I will go check it out.

Good luck all!!
Seesko



242/229/135

"What my mind can envision; my body can master!"

well i have never made this cant remember where i found the recipe either
i have had it for a while

Carrot Cake
1 cup Jicama; shredded (about 2 small Jicama made this) (12g)
2T carrot juice (5g)
2 pkts splenda
3 eggs; separated - beat whites to stiff peaks with a dash of cream of tartar and set aside
1/2 cup oat flour (15g)
1/4 cup Splenda (6g)
1/2 cup vanilla protein powder (4g on mine)
1 tsp vanilla extract
1/2 tsp lemon extract
2tsp baking powder
4oz cream cheese (4g)
1/2 tsp baking soda
1/4 cup heavy cream
1/4 cup water (more or less to make very thick batter)

Mix shredded jicama, carrot juice and splenda packets together and let sit 20 minutes. Stir occasionally so the color gets evenly distributed. Your jicama may not pick up a lot of color, but that's ok. Preheat oven to 350f and spray an 8x8 cake pan (or 10" loaf pan) with pam.
Cream splenda and cream cheese, then blend in remaining ingredients except beaten whites. You may need to add a touch more water -if so, add by tablespoons. Fold in whites carefully. Pour/spoon into prepared pan and bake until it springs back in the center when touched -anywhere from 35 minutes to 50.

46g carbs total - about 10-12 servings.

If making loaf, slice into 12-14 slices, and top with a dollop of cream cheese, blended with splenda and cream to make a thick, but
spoonable mixture


if anyone makes it let me know how it is

Donna

http://home.bellsouth.net/p/PWP-starfire



Friends are quiet angels who lift us to our feet when our wings have
trouble remembering how to fly

425/360/?

Sharron has a recipe for carrot cake that is great, even makes good muffins. Maybe pm her for it if you don't have her recipe book.

Joyce(lc since July,2002)
230/175/135