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Old 05-07-2013, 12:58 AM   #211
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Originally Posted by SCOTTSDALEJULIE View Post
I bought my mom some carrot cake cookies. two cookies and in the middle the cream cheese frosting. I think I might try to make cookies with this recipe. She is in the hospital right now, so I'm busy going back and forth, so I'll try this later and keep you informed. Julie
Did you ever make the cookies out of this recipe? I was thinking maybe a whoopie pie pan or a muffin top pan for the cookies. Guessing the baking time would be around 10-12 minutes???

Last edited by watcher513; 05-07-2013 at 01:32 AM..
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Old 05-07-2013, 11:04 PM   #212
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Thank you so much for the help. I'm copying your suggestions and will hopefully try this tomorrow.

I wonder what it would taste like to use coconut milk whipped up for the frosting with powdered Erythritol?
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Old 06-19-2013, 08:59 PM   #213
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You have made my very favorite cake low carb. This is a happy day lol.
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Old 06-20-2013, 04:11 AM   #214
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You have made my very favorite cake low carb. This is a happy day lol.

Be Sure to try Charski's frosting, posts 183 and 185 on the previous page, it's to die for!
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Old 06-20-2013, 01:32 PM   #215
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So far, DH has believed me when I told him the fruit cobbler and cheesecake muffins had no sugar and no gluten.

If I presented him with a Carrot Cake, he'd probably have me committed lol.

Gonna make it one of these days anyway!
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Old 06-20-2013, 06:34 PM   #216
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Beth, I said that too...gonna make this one of these days. Then I was kicking myself for waiting so long! My hubby Loves this.
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Old 06-20-2013, 08:38 PM   #217
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So far, DH has believed me when I told him the fruit cobbler and cheesecake muffins had no sugar and no gluten.

If I presented him with a Carrot Cake, he'd probably have me committed lol.

Gonna make it one of these days anyway!
Beth,

Make sure you eat the cake before he commits you. I am definitely making this.

Tracy
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Old 06-20-2013, 09:15 PM   #218
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Beth,

Make sure you eat the cake before he commits you. I am definitely making this.

Tracy
Absolutely! (He's really loving my 'diet')!
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Old 06-23-2013, 08:30 PM   #219
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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.

Just made this again (8"sq/half the recipe) Love this cake.
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Old 06-23-2013, 10:15 PM   #220
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I just bought some Honeyville AF just so I can try this recipe, can't wait to try it, looks fabulous!
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Old 06-26-2013, 02:27 PM   #221
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My daughter has a birthday coming up in July and has requested this for her birthday cake.

Yup it's that good!!
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Old 06-27-2013, 04:34 PM   #222
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My daughter has a birthday coming up in July and has requested this for her birthday cake.

Yup it's that good!!
Gina - did you follow the recipe exactly? Looks yummy
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Old 06-27-2013, 06:46 PM   #223
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Yes I did, it's perfect as is.
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Old 06-27-2013, 08:34 PM   #224
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It's true - this is one of the few recipes that I never found any reason to tweak! It's THAT good. Non-LCers in my family ask for this one too.
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Old 06-30-2013, 10:18 AM   #225
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I finally made these yesterday. I wish I hadn't waited so long! They are very good. I cut back on the sweetener by combining sugar free vanilla syrup, stevia and Erythritol, then made them into cupcakes. They are moister today than they were yesterday. I have a feeling that the cupcake liners absorbed the oil and left them a tiny bit dry.

Char's cream cheese icing is the bomb! My HC fiance commented on how good it is too.
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Old 07-10-2013, 06:22 PM   #226
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YUM! This was very good. Which is surprising because I rarely like homemade lowcarb baked goods. My frosting needs work I've just never been able to make cream cheese frosting like the bakeries even with regular sugar, but the cake was good, and better the next day. The mouthfeel obviously isn't like a cake with gluten but it's close enough. I made it with half Tagatose half erythritol and it was perfect. I'd cut the cooking time down next time as it was very brown after 40 minutes. This is a keeper, Thanks OP!
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Old 07-12-2013, 03:48 PM   #227
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Love this recipe..Made it the other week...I need to make another one before my carrots go bad..
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Old 07-12-2013, 05:34 PM   #228
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I've been eating a piece everyday for breakfast or dessert. It is just so satisfying. My Mother loved it too, she took half my cake
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Old 09-25-2013, 02:01 PM   #229
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Must bump this up... making this with zucchini
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Old 09-25-2013, 06:01 PM   #230
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Must bump this up... making this with zucchini
Hello young lady . Where have you been ?
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Old 09-25-2013, 07:55 PM   #231
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MARY!!!!!! How good to see you!
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Old 11-23-2013, 10:03 PM   #232
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Bumping for Thanksgiving!
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Old 11-24-2013, 03:06 PM   #233
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I can smell the spices!
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Old 11-25-2013, 10:50 AM   #234
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Hi, I thought I saw someone say there was a lemon version of the Chicken Lady Almond cake. I would love to have the recipe. I would try to modify the chocolate version but do not know how much lemon to use. Any suggestions. Chicken Ladies cakes are call Everyday cake at our house. The are great.
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Old 11-26-2013, 05:20 AM   #235
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I make her carrot cake and slice it and wrap each piece in foil then put them in freezer ziploc so I can grab one and go !! lol !
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Old 11-26-2013, 01:23 PM   #236
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Made this today for the first time--it is so delicious--I did use 1 cup of sour cream because I needed to use it up-It is better than a regular carrot cake-so moist-I always have trouble staying on plan over the holidays-I always go off-so this was my plan to stay the course-I should have no trouble with something this good-thanks so much for this recipe-I am so glad you shared Chicken Lady!
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Old 11-26-2013, 04:07 PM   #237
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I make her carrot cake and slice it and wrap each piece in foil then put them in freezer ziploc so I can grab one and go !! lol !
Do you freeze it with the frosting on it?
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Old 11-27-2013, 11:32 AM   #238
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Would it be a good idea to make the cake part of this today, keep it in the refrigerator overnight and then tomorrow just bake and frost it?
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Old 11-27-2013, 01:04 PM   #239
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No, because the baking powder will have lost its oomph by then. You could make AND bake it today though, cover, and frost tomorrow.

Last edited by Charski; 11-27-2013 at 01:07 PM..
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Old 11-27-2013, 01:55 PM   #240
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No, because the baking powder will have lost its oomph by then. You could make AND bake it today though, cover, and frost tomorrow.
Thanks Charski! Would you refrigerate it overnight if you did this? Or do you think it would be OK to leave on the counter overnight?
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