Recipes

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

chefly — Mon, 06 Jul 2009 12:18:33 GMT

Twinkle,

Let me know how it turns out with the adjustments.

chefly

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

twinkle30 — Mon, 06 Jul 2009 04:54:52 GMT

Thanks chefly - i will see what i will do i might use a bit almond flour... Increase teh sugar for sure -lol and the frosting is not a bad idea - hmmmmmmm can't wait - Have a nice dy -alissa

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

chefly — Mon, 06 Jul 2009 02:09:31 GMT

Jill,

I didn't use soy cream cheese this time. I had 4 ounces of regular cream cheese in the fridge and wanted to use it up so I used a little in this. Not all stevia has the same conversion though. This is what I determined for Trader Joe's brand. If you use a different brand you may need to use a different amount but at least you have a sugar equivalence to base it on. Some might want to use Splenda or another sweetener that is why I like listing the amount of sugar it would equal.

chefly

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

jilliebean_az — Sun, 05 Jul 2009 20:19:22 GMT

Rats, sorry Twinkle, thank-You for the recipe.

: ^ )

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

jilliebean_az — Sun, 05 Jul 2009 20:17:08 GMT

This sounds absolutely wonderful chefly, I think this will be next on the list. Thank-you much for your rec, tips, suggestions and rev. I'm glad you gave us the stevia conversion too. Did you use soy cream cheese?

Thanks again!

Guess I'd better go get soemthing accomplished.

Jill

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

chefly — Sun, 05 Jul 2009 13:04:25 GMT

Yup Janie,

This one had my name all over it. lol. Like a traditional carrot cake, you could skip the chocolate and make a cream cheese frosting for it.

Rochelle

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

chefly — Sun, 05 Jul 2009 13:01:51 GMT

Alissa,

I didn't use any nuts and didn't substitute anything for them. I actually think it might be better without them. This isn't a high rising cake, only a couple of inches so I liked the moist, smooth texture. If you wanted to add something some chopped dried pineapple would be good.

Rochelle

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

Appy_Girl — Sun, 05 Jul 2009 12:06:31 GMT

Ah Chef, I knew this one would get you !~ lol Sounds very good ~ Thanks for your Review and Thanks Twinkle for sharing this very healthy version ~ Janie

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

twinkle30 — Sun, 05 Jul 2009 07:13:03 GMT

Thank you so much chefly for the review - i knew if someone could make this a cake then you - i am glad you told us about hte tewaks and experience - i will thry it myself. What did you use instead of hazelnuts??

Again thanks for all your efforst - cheers alissa

Re: R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

JenniHusker — Sun, 05 Jul 2009 04:28:56 GMT

Thanks so much for this recipe. I adore carrot cake so much and I don't make it often because I could eat mostof it. I've never made one in a loaf pan so this should be interesting. I might try to come up with a cream cheese icing that is light.

Thanks Twinkle and chefly!

R&R: Twinkle's Low Carb. Carrot Cake. Moist and Yummy

chefly — Sun, 05 Jul 2009 01:14:50 GMT

I baked this today and made one tweak, I knew 1 tbsp. honey would not make this sweet enough to call it a cake so I added 1/2 tsp. stevia powder which is equal to 1/2 cup sugar. It still could use more sweetness so I'll increase it to 3/4 cup sugar (or 3/4 tsp. stevia) next time I make this. I also didn't use the hazelnuts because my kids don't like nuts. The texture of this cake is so moist and wonderful. I didn't know what to expect and was so happy with the results. I baked it in a 9 x 5" loaf pan for only 25 minutes. There is no way it would need 45 minutes. I used a very large ribboned coconut that most people won't find so I did weigh it, sorry I can't give a cup measure and then I processed it in the blender until it was powdered. So far DD has also tried it and she liked it too. One other correction to the recipe, no way will it serve 20 people. Eight yes, 20 I couldn't cut it that thin

Twinkle, this is a great recipe. Thank you for posting it.

chefly

Carrot cake low carb
Posted by Twinkle


      1.2 cup almond flour (1-1/4 cups)
      2 tbs flax meal
      1 oz coconut ground
      2 oz hazel nut (omitted)
      30 gr lindt dark 85% chocolate (80% and that was pretty dark. I'd suggest milk or semi-sweet)

      2tbs olive oil (Z-Trim fat replacer but you could probably use sour cream, yogurt or applesauce)
      1 cup carrot ground (finely shredded)
      3 medium eggs (2 large plus 1 egg white)
      1oz cream cheese (low-fat)
      1 tbs honey (dk. agave)
      1.5 tsp baking powder
(1/2 tsp. stevia=1/2 cup sugar~next time use sweetener or sugar equivalent to 3/4 cup sugar)
      cinnamon (1/2 tsp.)
      ginger (1/4 tsp.)
      vanilla extract (optional) (1 tsp.)

Directions
1-In a food processor add all ingredients except chocolate and the hazel nut and blend well.

2- In a different cup, crush the chocolate .

3- Crush the hazel nuts separately , in small pieces.

4- Add half the crushed hazel nuts to the blend.

5- Pour the blend in greased (9 x 5" loaf) pan and top it with the crushed dark chocolate and crushed hazel nuts.

6- Bake in a 375 F oven for 45 min, or till a sharp object comes out clean. (25 min.)

Number of Servings: 20 (8 servings not 20)