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Old 04-26-2003, 11:37 AM   #1
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Carrot Cake and Banana Bread with WPI

I've been experimenting..and I think I have two winners..Had to
freeze them, so I wouldn't snack on them.. I realize carrots and
bananas are high in carbs, but the other ingredients are so low
in carbs..that the overall carb count is still low..

Carrot Cake

3/4 cup Wheat Protein Isolate
1/4 cup Almond Meal or Flour
1/2 cup Diabetisweet
1/2 cup Splenda (I did granulated on this recipe)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 beaten eggs
2 jars of baby food diced carrots, drained and mashed
1/4 cup chopped walnuts
1/2 cup cooking oil

Sift WPI, almond meal, sweetners, salt, soda, cinnamon into
a large bowl. Add eggs, baby food carrots, walnuts, to dry
mixture. Slowly add oil until you get the right consistency for
carrot cake..not runny.

Pour into a sprayed 8 x 8 pan and cook at 350 for 30 minutes

Frosting: 3 ounces cream cheese, softened
1/2 tsp. vanilla
Splenda to taste..maybe 1-2 Tbs.

Frost when cool.

This whole cake has less than 30 carbs and can be cut into 9 nice
size pieces...

I think I'll have to post the Banana on another posting..
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Old 04-26-2003, 11:49 AM   #2
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Banana Bread

This didn't come out as high as when I used granulated
Splenda in my carrot cake because I used liquid splenda..but
it had a great taste.

1/4 cup Diabetisweet
1/8 cup granulated Splenda or equivalent liquid splenda
1 egg
1 medium ripe banana, mashed
1/2 tsp. vanilla
1/2 tsp. banana extract (you can use this..I didn't have any)
2 Tbs. sour cream
1/4 cup cooking oil

Mix the above in large bowl. Mix until it is all incorporated.

Sift in the following:

3/4 cup Wheat Protein Isolate
1/3 cup almond meal
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder

Mix into wet ingredients until it is incorporated. Add 1/4 cup walnuts.

Pour into medium sized loaf pan that has been sprayed with Pam.
Cook for 30 minutes at 350 until done.

This whole recipe has less than 35 carbs..which is 3.5 carbs per
slice. You can get 10 slices out of this.
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Old 04-26-2003, 12:46 PM   #3
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Thanks, Carolyn -- these both sound great!!!!!!!!!!!!
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Old 04-27-2003, 08:26 AM   #4
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My Bday is comming up adn carrot cake is my fav....thanks



Lesley
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Old 04-27-2003, 07:37 PM   #5
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The banana bread sounds yummy. Sounds like you could save on the carbs if you used banana extract instead of a real banana.

Opinions anyone?
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Old 04-27-2003, 07:52 PM   #6
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Diabetsweet?????

Carolyn
I don't have diabetsweet, can I increase the amount of splenda?
The carrot cake sounds so good.
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Old 04-27-2003, 09:08 PM   #7
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Hi,

You can use total splenda..the granulated kind, but it does
add some carbs..25 per cup..so you will have to add that
in..I think you'll like it, grandame.

Jenifer: Yes, that medium banana had 25 carbs, but I love
the natural flavor and sweetness..and it's worth it to me.
But, you can try the extract and see what happens..probably
better put more in..like 1 tsp.

Carolyn
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Old 04-28-2003, 08:32 AM   #8
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Carolyn....

OMG!!!!! I made your carrot cake last night and it is just like the carrot cake that my grandma used to make!!! LOVE IT

Thank you for posting and I am definitely going to try the banana bread next. Thanks for taking the time to post your recipes and I will be sure to keep an eye out for your next creation.
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Old 04-28-2003, 11:11 AM   #9
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Could I sub macademia nut flour for almond flour in your recipes?

Hi Carolyn,
I want to try your recipes. They look fabulous! I'm wondering what the theory is behind combinging WPI and almond flour? Do you do that because the almond flour absorbs more liquid? Could I use macadamia nut flour (which is not as absorbant as almond flour) instead of the almond flour? What do you think?
Thanks,
Carol
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Old 04-28-2003, 11:34 AM   #10
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What size baby carrot jars did you use? Thanks! These sound wonderful. Just order the wheat isolate. Can't wait to get it.
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Old 04-28-2003, 03:20 PM   #11
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Carol, I think the macadamia nut flour would work...I need to get
some and try it..It sounds sooo yummy..

J: Baby food has changed since my 15 year old was a baby..so
I got the diced carrots..the jar was about 2 1/2 inches tall..
I imagine one could use shredded real carrot..like the old
fashioned recipe, but this was easy and quick.

I suppose someone could try making this with all WPI, but I
like almond flour...the taste and the texture..It was just an
experiment, but turned out great..

LV2: Thanks...glad you enjoyed the carrot cake..It is my
definite favorite. I can't imagine doing lowcarb the rest of
my life and not ever having carrot cake again..
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Old 04-28-2003, 05:28 PM   #12
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carrot cake?

Does anyone know what else I can use in place of Wheat protein isolate? I cannot find this anyplace close by....
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Old 04-28-2003, 07:27 PM   #13
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2 Thumbs Up!!!

Carolyn....

Just wanted to let you know that hubby tried the carrot cake tonight and he gave it a hearty 2 thumbs up!!! He asked me if I had decided to go on a "bender" and eat a whole lot of carbs, he couldn't believe it when I told him it was perfectly ok for us to eat in moderation.

Thanks again for a great recipe!!!
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Old 04-28-2003, 08:28 PM   #14
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I might substitute vanilla protein powder or soy protein ISOLATE..
but I would do 1/2 of the protein powder and 1/2 of the almond
meal in each recipe..So the amounts are equal. Try that..

I don't like soy, but the protein Isolate doesn't have that strong
soy taste. But I would do a whey or rice protein powder..vanilla,
if you want. Good luck..

If anyone else has any ideas, please chime in.

Lv: Glad your dh liked it...It is nice to have a treat once in a
while..
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Old 04-30-2003, 08:57 PM   #15
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bumping for others.
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Old 04-30-2003, 08:58 PM   #16
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Opps..today I bought a small can of carrots..sliced, for the
next time I make this. The carbs were low..like the baby food,
and I think it would work fine. I squished up the baby food carrots..and these I will do the same.
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Old 05-02-2003, 09:24 AM   #17
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CarolynF,

I was wondering if the banana nut recipe can be used to make muffins instead? I figure if I can get 12 of them that would be about 3 carbs per muffin. What do you think? How much time would they need? Also, I don't have Diabetisweet so I was thinking of using Erythritol. Since Diabetisweet is cup for cup and Erythritol is 70% sweetness should I make it 1/3 cup?
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Old 05-02-2003, 12:43 PM   #18
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Kdog: Yes, I bet this would make muffins just fine...and the
Erythritol would probably be fine, too..These muffins were
sweet..especially with the ripe banana. I'm not sure that
this would make 12...maybe 8, but give it a go..and let us know.

On the sweetness: When I bake lowcarb, I very often test
my batter to see if it is sweet enough..
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Old 05-02-2003, 01:44 PM   #19
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Thanks for the feedback. I usually taste things too but I noticed the phenomenon of baking and losing the original sweetness. I remember a thread relating to flaxseed meal and the sweetness problem so maybe it's related to that. I'll update everyone to how it turns out. I'm looking for a good replacement for the Atkins muffins since they reduced the size of their mix.
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Old 05-02-2003, 09:24 PM   #20
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I made the banana bread tonight. It actually is almost too sweet, I may cut down on the Diabetasweet or Splenda next time. Also, it seemed done- was quite brown and toothpick test was clean, but it fell apart when I took it out of the pan. I have only made two things with the WPI so far. My biggest disappointment is that they are all so flat. It makes it seem like you are not getting much to eat per serving. I do like the WPI better than the soy based stuff.

Last edited by Persephone; 05-02-2003 at 09:25 PM..
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Old 05-03-2003, 07:35 PM   #21
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CarolynF.... Carrot cake is my all time favorite.. so when I saw you recipe I thought I'd try it. I've tried others and they were alright. Well. I made your carrot cake this afternoon.. I've got to say.. THIS IS THE BEST CARROT CAKE EVER!!!!!!!! Better than 90% of "real" carrot cake I've had. You've just made this woe that much easier to stay with. THANK YOU!!!

People if you haven't tried this, you don't know what your missing.

ps. Can't wait to try the banana bread recipe.
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Old 05-03-2003, 08:57 PM   #22
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Hi Persephone and Repairman...

I only did the banana bread once..and it was flattish and rather
sweet..you could cut down on the sweetness..Mine didn't
fall apart, but it was very tender..You could leave out the
sour cream and maybe put in some flax seed meal to help
it stick together...I don't really understand the chemistry of
baking, so I just take a regular recipe and experiment..I think
I will try it again using some flax seed meal or bran for some
body.

Thank you, Repairman...My dh and I love the carrot cake recipe..
The cream cheese frosting makes it all worth while..So glad
you enjoy it, too..
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Old 05-04-2003, 05:57 AM   #23
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I wanted to update everyone on making the banana nut recipe for muffins as opposed to bread. I was able to get 10 decent muffins from the mix. These were AWESOME. Much better than Atkins, very moist, and I didn't even need to add butter. I ended up using 1/4 cup of Diabetisweet and 1/8 cup Erythritol. I thought I might need to increase the Erythritol as it is only 70% sweetness but after tasting the batter I found it wasn't necessary. The baking time was less, approx 22 to 25 minutes. This is definitely a winner. Thanks for the recipe CarolynF.
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Old 05-06-2003, 12:18 PM   #24
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bumping for Angeline..
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Old 05-06-2003, 02:08 PM   #25
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Here is a modification to the banana bread:

scant 1/4 cup sweetener (I mixed Diabetasweet and granular Splenda)
1 egg
1 medium ripe banana, mashed
2 Tbs sour cream
1 T Banana SF DaVinci

Mix the above together in large bowl.

3/4 c sifted Wheat Protein Isolate
1/3 c almond meal
1/4 tsp baking soda
1/2 tsp baking powder
1/4 c wheat bran

Mix into wet ingredients. You can add nuts if you wish at this point. Pour into disposable loaf pan (makes a higher loaf than regular size bread pan).

Bake at 350 for 35 minutes, or until done. Cut into 10 slices

Totals:
Calories 1210
Fat 84
Carbs 40
Fiber 9
Protein 50

Not quite as sweet as the original. The bran helped the texture a bit (my loaf from the original recipe was too "wet") and added some fiber.
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Last edited by Persephone; 05-06-2003 at 02:10 PM..
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Old 05-06-2003, 06:45 PM   #26
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Looks good...
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Old 05-15-2003, 12:36 PM   #27
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Where do you find diabetisweet? Is it liquid or granular? Thanks
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Old 05-15-2003, 12:40 PM   #28
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I find mine at WalMart in the diabetic section..by the pharmacy
and vitamins. It is a granular form and it is good to use two
sweeteners when baking..
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Old 05-15-2003, 02:42 PM   #29
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Thanks Carolyn! Will have to check this out next time at Wally World!
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Old 06-13-2003, 09:15 AM   #30
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bumping again.
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