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Old 03-29-2011, 09:04 PM   #151
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This beauty is in the oven right now!!! OMGosh, the batter smelled so good! I had to substitute mace for the nutmeg and added a packet of true lemon, because I didn't have ginger. I used 1/4 greek yogurt, 3/4 sour cream. I think those were pretty much the substitutions I made...I also added a few dried cranberries to the top. It still smelled great, I can't wait to have some tomorrow!! Thanks Chicken Lady!!
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Old 06-24-2011, 01:41 AM   #152
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Bump: bought some carrots tonight for this wonderful cake!
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Old 08-04-2011, 09:45 AM   #153
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I made this today! I loved the batter and the frosting was ok. I think I should've sweetened it more, but ok. I'll have cake for breakfast tomorrow thanks for this recipe! I've heard so many people love it. Btw I used 1,5 c splenda and 0,5 c ideal brown sugar.
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Old 08-07-2011, 02:38 AM   #154
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This cake was really good! I loved the texture. My only complaint was that I didn't think it was quite sweet enough for my taste. I have been off and on low carb for a while though. So I guess if I was 100% LC it would taste sweeter.

I definitely recommend this recipe!!
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Old 09-07-2011, 09:08 AM   #155
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I made this cake yesterday, and it's wonderful!

I used fresh carrots and 1 cup sour cream. Everyone loves it!
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Old 09-20-2011, 07:37 PM   #156
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I made 1/2 a batch this evening as cupcakes. It made 12 tasty, wonderful, lovely-smelling little treats. I just happen to have a fresh batch of maple ice cream on hand. Needless to say, this carrot cake (unfrosted) goes REALLY well with a dollop of maple ice cream on top.

I love this recipe -- many thanks!!
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Old 09-20-2011, 09:52 PM   #157
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Made this today but substitued zucchini for the carrots...very yummy.
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Old 10-24-2011, 05:07 PM   #158
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Quote:
Originally Posted by Cap57 View Post
Me too, Beeb! It will make a great Easter treat! My whole family loves both this recipe and the almond flour fudge variation. I make cake "mixes" by bagging and freezing the dry ingredients. Then it's a snap to put together.
Can someone post this recipe? TIA, Elaine
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Old 10-25-2011, 08:05 AM   #159
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Here it is.
http://www.lowcarbfriends.com/bbs/lo...-cake-pic.html
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Old 10-25-2011, 08:30 PM   #160
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This sounds so delicious! Thanks for sharing
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Old 05-20-2012, 04:35 PM   #161
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This is the BEST Carrot Cake I've ever eaten!!

I saw some used apples and some used zucchini, and I was out of carrots. I did have some broccoli slaw so thought I would try it.......... DON'T!!!

Thank you, Chicken Lady for the Best Carrot cake around. No more messing with your beautiful recipe.
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Old 10-30-2012, 12:22 PM   #162
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I have a huge list of recipes I want to try. It seems like everytime I make something sweet or bready, I never like the way it tastes. It turns out too eggy or bitter. When I got around to trying The Chicken Lady's Almond Flour Fudge Cake, I fell in love. The first sweet recipe that ended up edible to me! I made the mistake of trying other recipes rather than looking for other Chicken Lady recipes. I didn't like any of them. Today I tried her Carrot Cake and OMG! so delicious! My husband loved it as well! My picky daughter was chowing down on it until I told her there were carrots in it and all the sudden, she didn't like it.

This recipe was a HUGE hit with us. I have been planning on trying the cornbread but I am going to move it to the top of my list and try to use it in our thanksgiving stuffing! I have wasted so many expensive low carb ingredients so it's nice to finally have a few recipes turn out for me!

Two thumbs up... if you haven't tried it yet, it's a MUST!
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Old 10-30-2012, 01:57 PM   #163
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It's STILL one of my favorite recipes, I've been using it for years. Thanks again, Chicken Lady.
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Old 10-30-2012, 03:30 PM   #164
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I have NEVER had a bad recipe from The Chicken Lady! We adore that carrot cake. I've served it to plenty of non LC folks and they all love it too.
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Old 10-30-2012, 04:19 PM   #165
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This recipe is in Low-Carbing Among Friends, vol-2. Chicken Lady has at least 4 recipes in there; all of them favorites from lowcarbfriends.com!!
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Old 10-31-2012, 10:57 AM   #166
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Where is she?
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Old 10-31-2012, 02:36 PM   #167
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I'm on dessert duty for Thanksgiving and this will be a fabulous dessert to bring. Thank you chicken lady!!
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Old 10-31-2012, 05:09 PM   #168
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Julie, she is fine - just doesn't post here much anymore for some reason.
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Old 10-31-2012, 07:40 PM   #169
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She had a lot of family things going on for a while, haven't heard from her for a bit though so not sure how things are at this point.
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Old 11-01-2012, 09:31 AM   #170
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Thanks, Jen and Char. I hope she comes back. I miss her wonderful recipes.
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Old 11-01-2012, 07:08 PM   #171
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Oh Chicken Lady, I hope you do come back with more of your wonderful recipes. I broke down and finally made this today. Out of all the tons of LC dishes I have made over the years, this is the number one best.

I used half blanched and half unblanched almond flour, a Splenda Quikpak and erythritol, and I used a cup of sour cream as I used fresh, not frozen carrots.
The sweetness and spices are simply perfect.

I shared this with my friend who was celebrating a birthday. She topped hers with the new Cool Whip cream cheese frosting she found in her freezer section. I can't tolerate the high fructose corn syrup, so I made the frosting version with cream cheese and whipping cream. Mmmmmmm...

This will be my number one go-to recipe forever. The simplicity of the ingredients appeals to me and I don't have to figure out which of the million types of stevia to use. No bitterness to this at all.

Brava!!
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Old 11-20-2012, 01:36 PM   #172
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I will be making a half recipe (12 cupcakes) for Thanksgiving. Really looking forward to them... they were so delicious!
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Old 11-20-2012, 03:54 PM   #173
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I have to agree, Beverly. The best cake.....EVER!!!!!
I make this all the time for hubby, since he is a diabetic. I also make the Almond Flour Fudge Cake. Will be busy making both tomorrow for Thanksgiving, then again at Christmas.
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Old 12-24-2012, 10:03 PM   #174
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Bump!

This is AMAZING!!!



I made a few subs -

2 cups Honeyville almond flour, 2 cups almond meal (was running low on flour and needed to save some for sugar free sugar cookies )
1 teaspoon stevia extract powder and 25 drops ez sweets (equivalent to 2 cups sweetener in total)

I made a whipping cream/cream cheese frosting from Charski's post - 2 8-oz blocks of cream cheese, 2 tsp vanilla, 1/2 tsp stevia extract powder and 25 drops ez sweets, 1/2 cup + 2 TB heavy whipping cream.

I baked it in 2 9" rounds for about 25ish minutes, lined the bottom of the pans with parchment just in case it wanted to stick. My oven runs a little cool and I'm at ~6000 feet. This is to have with our Christmas dinner so I haven't tried any of this one pictured yet, but, I sneaked some batter on the side to bake in a small silicone round (12 minutes). OH MY. I'll have to snag a pic after we slice!

As Charski mentioned before, the batter is THICK!!! It's more of a 'plop' instead of a pour. Stop reading LCF. Go make this.
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Old 12-26-2012, 03:53 PM   #175
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Thanks Chicken Lady
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Old 12-27-2012, 08:50 AM   #176
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Wow that looks good! You did a great job.
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Old 12-27-2012, 09:13 AM   #177
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Misslatte,

Those pictures are awesome!! You did a great job and all I want right this minute is a great big bite of that gorgeous slice!!
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Old 12-29-2012, 06:48 PM   #178
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It was so good that I'm making another one tomorrow to share at our New Years Party! No one is going to know that it's sugar free/low carb.. I'll tell them after they say it's the best carrot cake they've ever had.
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Old 02-12-2013, 07:32 PM   #179
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Oh my. This is the best cake ever!!!

I added 1/2 cup sf pineapple DaVinci syrup, then added 1 T coconut flour and 1 cup of unsweetened shredded coconut to help the added moisture- and cuz I like coconut in my carrot cake.

And I frosted it with 1 1/2 batches of frosting. Cuz I like frosting. But I did use fat free cream cheese to save unnecessary calories since it was mixed with butter.

It's glorious!!!
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Old 02-13-2013, 01:26 AM   #180
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I think I need to make this again! It's like a meal if you have a couple of bites with a lot of frosting
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