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Old 04-04-2010, 05:33 PM   #91
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These are by far the BEST CARROT CUPCAKES I have EVER tasted, High Carb or Low Carb!!!

They were a BIG hit with everyone and especially DB who likes to call all LC foods "fake food"! He fell in love with this recipe. Said it was the first recipe that had the taste and texture of "real" flour in it!

THANKS SO MUCH FOR THIS AMAZING RECIPE!!!
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Old 04-07-2010, 09:34 PM   #92
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Hi,

Can you freeze carrots? Never thought of freezing carrots!!!

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Old 04-07-2010, 10:25 PM   #93
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Sure, you can buy bagged frozen carrots!

Beeb, agree fully - this recipe is DA BOMB DIGGITY!
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Old 07-06-2010, 07:59 PM   #94
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bump!
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Old 07-14-2010, 11:34 AM   #95
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Just made this again today since I had carrots left over from the Inside Out Egg Rolls. It's just as delicious as the first time I made it. Thanks again, Chicken Lady, for this yummy dessert.
Guys, if you haven't tried this yet, you need to. Mmmmm!!!
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Old 07-14-2010, 11:51 AM   #96
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Oh my, I can almost taste this cake just by looking at the picture. AND...it used real carrots unlike some LC recipes that are really just spice cake. I am going to try this some day.

Thanks for bumping this thread; I missed it the first time around.
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Old 07-14-2010, 02:18 PM   #97
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I wish that I would have seen this yesterday or else I would be making this for dessert tonight. I look forward to trying this.
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Old 07-15-2010, 12:18 PM   #98
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Quote:
Originally Posted by beeb View Post
These are by far the BEST CARROT CUPCAKES I have EVER tasted, High Carb or Low Carb!!!

They were a BIG hit with everyone and especially DB who likes to call all LC foods "fake food"! He fell in love with this recipe. Said it was the first recipe that had the taste and texture of "real" flour in it!

THANKS SO MUCH FOR THIS AMAZING RECIPE!!!
Your very welcome. I know all about the, "fake food" I get the same thing, but they do like the "fake" carrot cake and cornbread better than the high carb stuff I used to make.

Quote:
Originally Posted by lindaokc View Post
Just made this again today since I had carrots left over from the Inside Out Egg Rolls. It's just as delicious as the first time I made it. Thanks again, Chicken Lady, for this yummy dessert.
Guys, if you haven't tried this yet, you need to. Mmmmm!!!
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Old 07-18-2010, 08:24 PM   #99
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Chicken Lady, I made the carrot cake today. I only had Splenda as a sweetener
to use. It turned out WONDERFUL. It's the real deal everyone. Don't miss out on this one if you enjoy carrot cake.

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Old 07-19-2010, 11:29 AM   #100
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Chicken Lady, I made the carrot cake today. I only had Splenda as a sweetener
to use. It turned out WONDERFUL. It's the real deal everyone. Don't miss out on this one if you enjoy carrot cake.

I'm so glad you enjoyed it!!
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Old 07-20-2010, 02:49 PM   #101
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Chicken Lady, (or anyone who's made this).. is the batter supposed to be really thick? I mean like cookie dough thick?

I did make a couple of subs - I used 1 1/2 C coconut flour for part of the almond flour because I didn't have enough. I also used 1/2 C DaVincis Pineapple for part of the sweetener. The batter was so thick I could hardly stir it. So I added more sour cream, more oil, a little water and still very, very thick. Is it the coconut flour?

It's baking right now and smells heavenly though
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Old 07-20-2010, 03:54 PM   #102
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Yep, Callie, the coconut flour sucks up moisture like crazy! I'm sure that's the culprit.

It IS a thick batter but NOT "cookie dough thick" - let us know how it turns out!
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Old 07-20-2010, 04:10 PM   #103
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Well I just finished frosting it and eating a small piece. Didn't raise at all and it's a little crumbly but even so, the mouth feel is surprisingly lot like regular cake. It's a winner
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Old 07-21-2010, 07:58 AM   #104
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Someone correct me if I'm wrong but I think when your using coconut flour you want to use about 1/4 cup of coconut flour to take the place of 1 cup of almond flour.

And I have found that 2 cups of almond flour work well to take the place of 1 cup of regular flour in most recipes.
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Old 07-21-2010, 10:20 AM   #105
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Chicken Lady, the almond four equaling regular flour is very interesting. Is that how you make a regular cake into a lc cake. In other words if it calls for 3 cups flour you would use 6 cups of almond flour. There is a cake I would love to make lc if this is the ratio. I would love to have more info on that from all you bakers out there. Thanks, Julie
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Old 07-21-2010, 11:13 AM   #106
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Wow..no wonder the batter was so thick. I didn't know about the coconut to almond flour ratio. The cake is still very good but I'm going to try again with all nut flour. I bet it's fantastic.

I used to be a pretty good baker but I just can't seem to wrap my head around low carb baking. I've been trying to read all the threads with the various substitutions and have found bits and pieces, but I still don't get it for a lot of things. I've tried to convert some recipes to no avail. Does anyone know of a cookbook that or something that gives information on the baking properties of low carb ingredients?
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Old 07-21-2010, 11:14 AM   #107
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Chicken Lady, the almond four equaling regular flour is very interesting. Is that how you make a regular cake into a lc cake. In other words if it calls for 3 cups flour you would use 6 cups of almond flour. There is a cake I would love to make lc if this is the ratio. I would love to have more info on that from all you bakers out there. Thanks, Julie
Yes, if the recipe calls for 3 cups of flour then you would use 6 cups of almond flour. The sugar part of the recipe you need to use at the very least 1/3 cup of Erythritol – granular for every 1 cup of regular sugar to replace some of the bulk you loose with Splenda... 1/2 cup of Erythritol for every 1 cup of sugar would be better if your budget will allow it. Then I make up the rest of the sweetness in the recipe with liquid Splenda and SteviaPlus. I usually add extra eggs...they add richness and moisture to the cakes.

And when you are adding the eggs it is usually a good idea to beat them before you add them and then stir them gently into the batter. Eggs stay moister in a batter if handle them gently.
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Old 07-21-2010, 11:25 AM   #108
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Quote:
Originally Posted by Callieco View Post
Wow..no wonder the batter was so thick. I didn't know about the coconut to almond flour ratio. The cake is still very good but I'm going to try again with all nut flour. I bet it's fantastic.

I used to be a pretty good baker but I just can't seem to wrap my head around low carb baking. I've been trying to read all the threads with the various substitutions and have found bits and pieces, but I still don't get it for a lot of things. I've tried to convert some recipes to no avail. Does anyone know of a cookbook that or something that gives information on the baking properties of low carb ingredients?
I've read several cookbooks and so far I have not been real impressed with any of them. The cook on this forum and the recipes they come up with are much better. Maybe I just haven’t found the right ones yet. I learned most of what I know about low carb baking from my daughter. Her husband has Chrons disease and controls it by following the SCD diet… he can’t eat any grains what so ever. Before they started following the SCD diet he was on 12 medications each day and stayed in the hospital more than he did at home. Now he is off all his meds and hasn’t been in the hospital in over 9 years. She has been cooking with almond flour for the past 10 years. She used to have to make it herself but now we have all these wonderful sources online to get these products and life is much easier for her now.
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Old 07-21-2010, 02:50 PM   #109
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Thank you Chicken Lady. I appreciate it very much. Now, I'll try some new recipes and let you know. Julie
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Old 07-21-2010, 04:07 PM   #110
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I hope your cake comes out the way you want it. I'm looking forward to trying it.
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Old 07-22-2010, 11:30 AM   #111
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Oftentimes substituting grated zucchini or yellow squash for the carrots works really well and reduces the carbs. The squash keeps baked goods moist. I use it every day in my breakfast flax muffins, and it goes with any flavoring.
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Old 07-23-2010, 12:05 AM   #112
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Originally Posted by The Chicken Lady View Post
Carrot Cake

Cake:
4 cups almond flour – scooped
2 cups sugar free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 tablespoons vanilla
1/4-cup oil
4 eggs
1/2-cup sour cream
1/2 pound frozen carrots – thawed – finely chopped
1 cup chopped pecans

Frosting:
1/4-cup butter – softened
8 ounces cream cheese – softened
1 teaspoons vanilla
Sweetener to taste

Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Stir in carrots and pecans. Pour into prepared pan and bake at 350° for 35 to 40 minutes or until toothpick inserted in the middle of the cake comes out clean and cake is firm to the touch.

Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Combine ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.



WOW! That doesn't even look low-carb. I don't eat many sweets/desserts but I'll have to make this for my mother. Looks so good.
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Old 09-28-2010, 07:50 AM   #113
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I made this again yesterday to take to a birthday celebration for a former coworker. None of them are LC and ALL of them loved the cake!

I've been using the preshredded carrots, 8 oz. of them, just as-is - it looks pretty funny when you mix them in cuz they're long but it works!
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Old 09-28-2010, 08:12 AM   #114
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Wowies!! Thanks for bumping this Charski! We n00bs would probably never have seen it.
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Old 09-28-2010, 08:31 AM   #115
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You're welcome, Sibbw - you really must try this if you like carrot cake. It's the real deal.

The batter is VERY thick, you can't pour it like a regular cake batter, you have to scoop it into the pans and then spread it around - but it comes out perfectly. I use a toothpick and the "press/springs back" test on this one to determine when it's done.
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Old 09-28-2010, 09:40 AM   #116
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I aree with Charski. This cake is fantastic. Julie
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Old 09-28-2010, 11:04 AM   #117
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Bumping this!

I just found this..

I am going to use 1/2 almond meal and 1/2 pecan meal in it and froze carrots..

Will let you all know how I like it!
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Old 09-28-2010, 11:41 AM   #118
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Do you powder, melt, or do anything special with the E to use it in this recipe?

I have powdered E.
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Old 09-28-2010, 01:53 PM   #119
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I use granulated. Not sure how much powdered you'd use to sub for the granular - would be good to measure it by weight I guess!
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Old 09-29-2010, 08:38 AM   #120
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I made this today..I grind my own almond flour because I cannot afford to buy it...I used 1/2 almond and 1/2 pecan meal.

Really good warm right out of the oven..Next time thou I think I am going to try to make this with Kevin's LC bake mix and see how it turns out..

This is a keeper!
Thanks!
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