Carrot Cake Recipe (with pick) - Page 4

Beeb · 04-04-2010, 05:33 PM

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!!!

Nikki2777 · 04-07-2010, 09:34 PM

Hi,

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

Nikki

Charski · 04-07-2010, 10:25 PM

Sure, you can buy bagged frozen carrots!

Beeb, agree fully - this recipe is DA BOMB DIGGITY!

translationmx · 07-06-2010, 07:59 PM

bump!

lindaokc · 07-14-2010, 11:34 AM

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!!!

mizski · 07-14-2010, 11:51 AM

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.

Princessdmw33 · 07-14-2010, 02:18 PM

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.

The Chicken Lady · 07-15-2010, 12:18 PM

Quote:

Originally Posted by beeb

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

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!!!

Oksue · 07-18-2010, 08:24 PM

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.

The Chicken Lady · 07-19-2010, 11:29 AM

Quote:

Originally Posted by Oksue

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!!

Callieco · 07-20-2010, 02:49 PM

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

Charski · 07-20-2010, 03:54 PM

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!

Callieco · 07-20-2010, 04:10 PM

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

The Chicken Lady · 07-21-2010, 07:58 AM

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.

SCOTTSDALEJULIE · 07-21-2010, 10:20 AM

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

Callieco · 07-21-2010, 11:13 AM

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?

The Chicken Lady · 07-21-2010, 11:14 AM

Quote:

Originally Posted by SCOTTSDALEJULIE

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.

The Chicken Lady · 07-21-2010, 11:25 AM

Quote:

Originally Posted by Callieco

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.

SCOTTSDALEJULIE · 07-21-2010, 02:50 PM

Thank you Chicken Lady. I appreciate it very much. Now, I'll try some new recipes and let you know. Julie

The Chicken Lady · 07-21-2010, 04:07 PM

I hope your cake comes out the way you want it. I'm looking forward to trying it.

ravenrose · 07-22-2010, 11:30 AM

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.

Monkee · 07-23-2010, 12:05 AM

Quote:

Originally Posted by The Chicken Lady

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.

Charski · 09-28-2010, 07:50 AM

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!

slbbw · 09-28-2010, 08:12 AM

Wowies!! Thanks for bumping this Charski! We n00bs would probably never have seen it.

Charski · 09-28-2010, 08:31 AM

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.

SCOTTSDALEJULIE · 09-28-2010, 09:40 AM

I aree with Charski. This cake is fantastic. Julie

mac24312 · 09-28-2010, 11:04 AM

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!

drjlocarb · 09-28-2010, 11:41 AM

Do you powder, melt, or do anything special with the E to use it in this recipe?

I have powdered E.

Charski · 09-28-2010, 01:53 PM

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!

mac24312 · 09-29-2010, 08:38 AM

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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04-04-2010, 05:33 PM	#91
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,758 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	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!!!

04-07-2010, 09:34 PM	#92
Nikki2777 Senior LCF Member Join Date: Dec 2002 Location: USA Posts: 582 Gallery: Nikki2777	Hi, Can you freeze carrots? Never thought of freezing carrots!!! Nikki

04-07-2010, 10:25 PM	#93
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Sure, you can buy bagged frozen carrots! Beeb, agree fully - this recipe is DA BOMB DIGGITY!

07-06-2010, 07:59 PM	#94
translationmx Major LCF Poster! Join Date: Jun 2009 Posts: 1,211 Gallery: translationmx Stats: 180/136 now 167/157.5/140 WOE: IF / whole foods / potato hack Start Date: Every day!!	bump!

07-14-2010, 11:34 AM	#95
lindaokc Very Gabby LCF Member!!! Join Date: Mar 2004 Location: OKC, OK Posts: 3,124 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	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!!!

07-14-2010, 11:51 AM	#96
mizski Senior LCF Member Join Date: Jul 2009 Location: New England Posts: 419 Gallery: mizski Stats: 312/149/150 WOE: Primal Atkins	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.

07-14-2010, 02:18 PM	#97
Princessdmw33 Major LCF Poster! Join Date: Dec 2009 Location: Western New York Posts: 1,840 Gallery: Princessdmw33 WOE: Low carb Start Date: November, 2009	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.

07-18-2010, 08:24 PM	#99
Oksue Very Gabby LCF Member!!! Join Date: Sep 2009 Posts: 3,143 Gallery: Oksue Stats: 320/290/170 WOE: Healthy Eating Start Date: 6/13/11	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.

07-20-2010, 02:49 PM	#101
Callieco Senior LCF Member Join Date: Jul 2009 Location: Oregon Posts: 91 Gallery: Callieco WOE: Atkins Start Date: 020110	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

07-20-2010, 03:54 PM	#102
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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!

07-20-2010, 04:10 PM	#103
Callieco Senior LCF Member Join Date: Jul 2009 Location: Oregon Posts: 91 Gallery: Callieco WOE: Atkins Start Date: 020110	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

07-21-2010, 07:58 AM	#104
The Chicken Lady Major LCF Poster! Join Date: Jul 2008 Location: Texas Gulf Coast Posts: 1,087 Gallery: The Chicken Lady Stats: Type 2 Diabetic WOE: High Fat Low Carb Diet Start Date: July 5th 2008	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.

07-21-2010, 10:20 AM	#105
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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

07-21-2010, 11:13 AM	#106
Callieco Senior LCF Member Join Date: Jul 2009 Location: Oregon Posts: 91 Gallery: Callieco WOE: Atkins Start Date: 020110	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?

07-21-2010, 02:50 PM	#109
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Thank you Chicken Lady. I appreciate it very much. Now, I'll try some new recipes and let you know. Julie

07-21-2010, 04:07 PM	#110
The Chicken Lady Major LCF Poster! Join Date: Jul 2008 Location: Texas Gulf Coast Posts: 1,087 Gallery: The Chicken Lady Stats: Type 2 Diabetic WOE: High Fat Low Carb Diet Start Date: July 5th 2008	I hope your cake comes out the way you want it. I'm looking forward to trying it.

07-22-2010, 11:30 AM	#111
ravenrose . Join Date: Dec 2009 Location: California Posts: 9,080 Gallery: ravenrose Stats: lost 130 lb so far, and miles to go before I sleep WOE: low carb controlled calorie Start Date: June, 2009	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.

09-28-2010, 07:50 AM	#113
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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!

09-28-2010, 08:12 AM	#114
slbbw Senior LCF Member Join Date: Sep 2010 Location: Louisiana Posts: 323 Gallery: slbbw Stats: 234/199/150 WOE: Low Carb <30 Start Date: 1977,2000,Apr,2010	Wowies!! Thanks for bumping this Charski! We n00bs would probably never have seen it.

09-28-2010, 08:31 AM	#115
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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.

09-28-2010, 09:40 AM	#116
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I aree with Charski. This cake is fantastic. Julie

09-28-2010, 11:04 AM	#117
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	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!

09-28-2010, 11:41 AM	#118
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,166 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	Do you powder, melt, or do anything special with the E to use it in this recipe? I have powdered E.

09-28-2010, 01:53 PM	#119
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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!

09-29-2010, 08:38 AM	#120
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	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!