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Old 03-29-2013, 04:40 AM   #181
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Bumping. What is your fav frosting for this?
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Old 03-29-2013, 05:10 AM   #182
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Cream cheese frosting definitely.
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Old 03-29-2013, 09:42 AM   #183
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Whipped cream cheese/whipping cream, sweetened to taste, with vanilla extract. DH always wants that frosting!
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Old 03-29-2013, 12:08 PM   #184
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Char, making this for Easter. Do you whip the cream before adding it to the cream cheese?
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Old 03-29-2013, 12:18 PM   #185
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No, I soften the cream cheese, beat it til it's smooth, then start beating in the whipping cream. Can't say exactly how much, it's just til it's fluffy and tastes good! I sweeten and add the vanilla about the second addition of cream. I add maybe 2 tablespoons to 1/4 cup at a time, beat beat beat, test, repeat til I like it!
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Old 03-29-2013, 04:14 PM   #186
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Thanks, Char. HAPPY EASTER.
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Old 03-29-2013, 10:10 PM   #187
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oh YUMMMMM!!! I definitely want to try this!! Thank you to whomever brought this to the top of the threads!
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Old 04-01-2013, 12:27 AM   #188
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Definitely want to try Charski's frosting version too, probably the next time (soon). I just made this carrot cake for the first time. Made a half recipe due to not enough refrigerator space right now. Hubby is diabetic (T2) and has been bugging me for some kind of dessert. This is SO good and we really liked it so I'm a happy camper. It's definitely a keeper!
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Old 04-01-2013, 09:28 AM   #189
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My daughter has been bugging me to make this cake so I made it special for her for Easter. I halved the recipe and baked it in an 8x8 pan but kept the frosting amount the same, so it looks a little top heavy lol. We can't tell the difference between this and high carb carrot cake.

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Old 04-01-2013, 01:45 PM   #190
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bumping. Looks delicious !
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Old 04-02-2013, 04:56 AM   #191
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Gina, it would be Super rich with the original amount of frosting on the 1/2 recipe of cake, wow!
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Old 04-02-2013, 06:17 AM   #192
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Sounds good to me. As Bridget said on America's Test Kitchen, "Cake is just a delivery system for frosting."
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Old 04-02-2013, 08:24 AM   #193
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It was super yummy with a mountain of frosting. It was almost like a carrot cheesecake lol

It got rave reviews and people were asking for the recipe. I would probably keep the frosting amounts the same.

Last edited by Ginaaaaaa; 04-02-2013 at 08:56 AM..
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Old 04-02-2013, 09:08 AM   #194
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Going to try this today! The Easter brunch I was at had a huge high carb carrot cake that I wanted so bad. The will be a nice treat. I am going to put a bit of chopped pineapple in it as that is how I had it as a kid.
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Old 04-02-2013, 05:56 PM   #195
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Canadiangirl, you're going to love this!
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Old 04-02-2013, 06:24 PM   #196
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Quote:
Originally Posted by watcher513 View Post
Canadiangirl, you're going to love this!
Yep, I love it as well as my hubby and kids who are not low carb! I love recipes that allow my family to appreciate "my" food and realize I am not depriving myself.
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Old 04-03-2013, 04:31 PM   #197
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I made this today, and it is so good. I did half for myself and the other half I did dairy free for my DD. she loves hers too.
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Old 04-03-2013, 07:52 PM   #198
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I'm pretty sure I've said this upthread at least once - but if you've not made this cake, AND you like carrot cake - you are missing the boat! GO MAKE IT ALREADY!

I LOVE this recipe, and my non-LC family members ask for it specifically. You would NEVER know it's no sugar/low carb unless someone told you so. Even then I've had people not believe it!
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Old 04-03-2013, 09:26 PM   #199
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My daughter asked me make another carrot cake because she was bragging to people at work about how good it was and wanted to bring them a piece. Her boss told her to tell me that he ate it in three bites and someone else told her they usually only like home baked goods from their mom and that he took his first bite and was shocked how good it was!! They all absolutely loved it!

It's the best carrot cake I've ever had, high or low carb.
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Old 04-03-2013, 10:16 PM   #200
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I'm going to try this with my new go to combination of half almond flour/half lupin flour.
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Old 04-04-2013, 03:14 AM   #201
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Quote:
Originally Posted by Charski View Post
I'm pretty sure I've said this upthread at least once - but if you've not made this cake, AND you like carrot cake - you are missing the boat! GO MAKE IT ALREADY!

I LOVE this recipe, and my non-LC family members ask for it specifically. You would NEVER know it's no sugar/low carb unless someone told you so. Even then I've had people not believe it!

Definitely agree! I'm wondering WHY it took me so long to try this recipe! It's the Best! Made a half recipe (8x8; 9 pieces) Saturday night for Sunday, Mon., Tue. desserts (gave 1 piece to a friend, also diabetic T2 like hubby and she loved it). Just made another one awhile ago and waiting for it to cool enough so I can frost it (yep, I have weird hours, hubby works nights and I'm wide awake when he leaves at 11:30 PM for work).

Going to use Charski's frosting this time.

Last edited by watcher513; 04-04-2013 at 03:55 AM..
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Old 04-04-2013, 09:34 AM   #202
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I have loved this recipe for a long time now. One of the best LC recipes ever.

As I try to take in less almond flour these days, I can't make a whole recipe because of portion control issues. I try to limit an almond flour treat to once or twice a month now. I made 6 cupcakes for Easter which was just the right amount for us and I didn't have to worry about over doing. In case anyone wants the measurements I used, they are as follows:

Makes 6 cupcakes

1 cup almond flour
1/2 cup equivalent sugar free sweetener
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 tsp ground cinnamon
1/8 teaspoon ground ginger
1/16 teaspoon ground nutmeg
3/4 tsp vanilla
1TBS oil
1 egg
1/4 cup sour cream
2 oz shredded carrots
1/4 cup chopped pecans

Frosting
4 oz cream cheese
1/2 tsp vanilla
1/8 tsp stevia extract powder
6 drops EZ sweet
2.5 Tbs whipping cream

No one so far has know this is a low carb treat. It's just that good!
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Old 04-05-2013, 05:28 PM   #203
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Decided to change the half recipe (8x8) to 12 pieces instead of 9 because I made Charski's version of the frosting (yum) and it's Super Rich. LoL, maybe I shouldn't have doubled it but it's So good. I never thought I'd say something was almost Too Rich! May cut that back a little next time....we'll see.

I think I've decided that between this scrumptious carrot cake, her Almond Flour Fudge Cake and the Ouizoid's BTF Mix (Fantastic Flour Mix w/almond flour), not even counting many other recipes, I just may have to restock and get the 25 lb. box of almond flour from honeyville. Just can't pass up a 20 percent savings right now.
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Old 04-05-2013, 08:39 PM   #204
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I just bought a bunch of stuff from them today - it's not often that they offer up a 20% discount!
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Old 04-05-2013, 11:58 PM   #205
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I know! I think last time they did it was last July. Other times were 10 or 15.
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Old 04-14-2013, 12:15 AM   #206
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Sour cream replacement?

I cannot use dairy but I really want to make this cake. I cannot use the dairy in the cake or the cream cheese for the frosting. I wondered if anyone had ideas on how to replace these in the recipe without compromising the flavor?

Quote:
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.

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Old 04-14-2013, 04:33 AM   #207
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GrammyG - I just checked out a book from the library called Artisinal Gluten-Free Cupcakes by Kelli and Peter Bronski (unfortunately it's not LC because their "flour blend" consists of brown rice flour, sorghum flour, cornstarch, potato starch and potato flour, but it has some good tips in the back of the book for changing out things). I'd put a hold on it a couple of months ago and it finally came in from another branch. Anyway, in the back of the book they have substitutes for SF, Dairy-Free, Egg-Free and Vegan.

For butter for both the dairy-free and vegan, you can substitute (if you use it) non-hydrogenated vegan shortening (e.g. Earth Balance Vegan Buttery Sticks).

For sour cream you can use dairy-free sour cream (e.g. Tofutti non-hydrogenated soy sour cream), if you use any soy, same ratios in recipe, so 1:1. No idea what it tastes like. Although not in this recipe, another example is buttermilk (1-1/4 cups), substitute 1.5 cups acidified almond or soy milk (add 1.5 tablespoons white distilled vinegar to 1.5 cups dairy-free milk).

At the end of the 'changes' section it says under Dairy-Free Baking: This is a straightforward substitution. Substitute dairy-free milk (e.g. soy or almond) 1:1 for cow's milk, and substitute non-hydrogenated vegan shortening (e.g. Earth Balance Vegan Buttery Sticks) 1:1 for butter. For buttermilk cakes, you can create a faux buttermilk by making an acidified dairy-free milk. Whisk 1 tablespoon of distilled white vinegar into 1 cup of dairy-free milk. The acid from the vinegar "curdles" the proteins in the dairy-free milk, giving you a kind of dairy-free "buttermilk".

Can't help with the cream cheese frosting unfortunately. Maybe a regular frosting with one of the above substitutes.
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Old 04-14-2013, 08:26 AM   #208
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GrammyG= Vanessa, on her healthy living blog, has a recipe for "cream cheese" frosting made with almonds. I haven't tried it on this cake, but I decorated cookies with it and it was good. Her blog has some great recipes.
First you make the cream cheese out of the almonds, and then make the frosting with that.

Edit: I just noticed that Vanessa also has a carrot cake recipe that she adapted from the Chicken Lady's recipe! You can go to her site and use that!
She made a few minor changes, using stevia instead of Splenda, coconut milk instead of sour cream, chose coconut oil instead of vegetable oil and topped with her Almond Cream Cheese Frosting.


Almond Cream "Cheese"
Recipe by Healthy Living How To
Vanessa

Ingredients

1 c. Raw Almonds
1/2 tsp. Celtic Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Organic Lemon Juice
1/3 - 1/2 c. Filtered Water + Water for Soaking & Blanching
2 Tbsp. Coconut Oil (optional)

Directions

1. Soak almonds in filtered water for 8 hours. Rinse and drain.

2. Blanch soaked almonds by pouring very hot water on them and let sit for 5-10 minutes.

3. Remove the skins by pinching the almonds between your fingers.

4. In Vitamix or food processor goes blanched almonds, 1/3 c. water, Celtic Sea Salt, apple cider vinegar and lemon juice.

5. Blend until smooth. Voilŕ almond cream cheese.

Recipe Notes

If having difficulty getting almonds smooth, you can add additional water and then strain cream cheese or you can add coconut oil. I have done both with excellent results. I prefer adding coconut oil as it lends a great texture and you don't have to wait for the additional moisture to strain.

ALMOND CREAM CHEESE FROSTING

To make the frosting, follow the steps above, in addition to the
salt, vinegar, & lemon juice, add the following:

1 tsp. Organic Vanilla
2 Tbsp. Coconut Oil
1/16th tsp. NuNaturals Pure White Stevia Extract Powder
4 Tbsp. Smart Sweet Non-GMO Erythritol Granule

Last edited by sungoddess; 04-14-2013 at 08:34 AM..
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Old 04-14-2013, 08:57 AM   #209
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Sungoddess--thanks for 6 muffin version upthread-sometimes I need portion control badly and I can use the restraint--plus conversion and math is not my forte! mucho thanks
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Old 05-06-2013, 03:51 PM   #210
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oh my gosh..... right out of the oven, without frosting yet....... and I can definitely say I WILL be making this again and again. !! It's terrific !

Thanks so much !
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