Carrot Cake Recipe (with pick) - Page 5

Charski · 09-29-2010, 09:16 AM

This improves with mellowing too, like many LC baked goodies. I ice it then refrigerate - last night it tasted SOOOO GOOOOD! And I made it Monday.

Brendajm · 09-30-2010, 09:59 AM

I want this.. but I dont have enough almond flour....

Charski · 09-30-2010, 10:40 AM

Can you make a half recipe?

mac24312 · 09-30-2010, 10:46 AM

Wondering if this can be make with Kevin's LC bake mix??

Brendajm · 10-01-2010, 03:52 AM

I think I do have enough for 1/2.. I am hoping to get out of work at 12 today so I can make this when I get home!!

Charski · 10-01-2010, 08:38 AM

1/2 recipe makes a nice 8 x 8" square pan, or 1 round layer.

I did my last one in an aluminum foil pan and it ran over in the oven as it cooked, so do be careful, or put a baking sheet under it just in case!

Davian · 11-11-2010, 01:39 PM

This would be great to take along to a Thanksgiving dinner. The cake looks positively delicious and aside from the carrots - I already have everything to just whip this together!

RVcook · 11-11-2010, 04:36 PM

That cake looks absolutely fabulous!!!

I usually grind my own almond "flour" and then sift it so that it is really fine. Is the Honeyville almond flour really fine or more coarse? I haven't had any texture issues making my own...but I was just curious as to the difference.

Cap57 · 11-11-2010, 04:42 PM

Quote:

Originally Posted by Charski

Can you make a half recipe?

I always make just 1/2 the recipe. It makes 12 cupcakes or muffins, depending on the time of day you eat them, of course.

This is a delicious recipe!

CarolynF · 11-11-2010, 05:04 PM

When I made an apple cake out of this, I did 1/2, too..We are a family of 3 and a 9 x 9
is about right before we get too sick of the same thing.

Of course, we could make 2 pans..Freeze one for later, too.

victorianandmore · 11-14-2010, 05:11 PM

Quote:

Originally Posted by RVcook

That cake looks absolutely fabulous!!!

I usually grind my own almond "flour" and then sift it so that it is really fine. Is the Honeyville almond flour really fine or more coarse? I haven't had any texture issues making my own...but I was just curious as to the difference.

RVcook - I use Honeyville almond flour and I think it is really finely ground. I like it a lot. I've also used Bob's Red Mill, but I like the Honeyville better -- it's more finely ground.

Linda

Charski · 11-14-2010, 06:14 PM

Honeyville makes a perfect blanched almond flour, IMHO. It's very fine and almost fluffy, and the finished products have always been excellent.

I USED to use Trader Joe's almond meal, but the finished products made with that were heavier and darker in color (it's not from blanched almonds) and while perfectly good, the Honeyville is better at giving me the results I'm looking for.

RVcook · 11-14-2010, 07:05 PM

Thanks Linda and Charski! The term "fluffy" was what I needed to hear. I thought that the Bob's Red Mill was a little coarse for me, but I've never ordered the Honeyville. Now I know which one will yield the best results.

Thanks again.

newyorkmeg · 11-14-2010, 07:32 PM

Need almond flour. I ordered 1 bag-and it smelled so bad that I have never gotten up the nerve to buy another, but I really want to try all these recipes

WildflowerMama · 11-14-2010, 07:37 PM

Quote:

Originally Posted by CarolynF

When I made an apple cake out of this, I did 1/2, too..We are a family of 3 and a 9 x 9
is about right before we get too sick of the same thing.

Of course, we could make 2 pans..Freeze one for later, too.

Did you use shredded apple in place of the carrots?

Also, just wondering what the dark spots in the original picture of the cake are? The look like raisins??

Cap57 · 11-15-2010, 03:52 AM

I think the dark spots are probably the nuts. The original recipe calls for pecans, but I use walnuts.

We just got a Trader Joe's here in Maine and I bought a bag of their almond flour because it was so cheap. ($3.99 a lb. I think!) I normally buy Honeyville almond flour 10 lbs. at a time and keep it in the freezer. It's great! Now, I'm thinking that I will mix the Honeyville almond flour with the TJ's as it sounds like the TJ's might be too heavy on its own. I'll try 2:1 ratio in a recipe and see how that goes. If that's okay, I may try 50/50.

Charski · 11-15-2010, 08:02 AM

Now that's a great idea, Cathy! Why didn't *I* think of that!

I have just a little of the Honeyville left, have been waiting on them to send me a discount code, which I get EVERY month but the month when I need the product!

So I might just try mixing it half & half - thanks!

tjwillis · 11-15-2010, 11:56 AM

OMG, my mouth is watering from the picture! I'm going to make this tonight and hope that since I only have splenda (granulated) it won't taste too sweet. I also have brown spenda, maybe I'll experiment.

Thank you so much for this recipe, I'll let you know if it turns out!
Tina

lindaokc · 11-15-2010, 12:13 PM

Quote:

Originally Posted by Charski

This improves with mellowing too, like many LC baked goodies. I ice it then refrigerate - last night it tasted SOOOO GOOOOD! And I made it Monday.

I agree w/ Charski. If you stick this in the fridge overnight, something magical happens. I don't understand it but it tastes just like a regular cake. I am making this for Thanksgiving....can hardly wait. I make it for hubby infrequently (can't stay out of it). He's a type 2 diabetic and it doesn't raise his blood sugar.

SCOTTSDALEJULIE · 11-15-2010, 12:19 PM

Totally agree about Honeyville. I buy it 25 lbs per. Love that stuff. Julie

cjack1 · 01-17-2011, 08:57 AM

Would this work as muffins? I would like to make something different and portable for breakfast.

Charski · 01-17-2011, 10:13 AM

I don't see why not? Portion control would be good too!

SCOTTSDALEJULIE · 01-17-2011, 12:18 PM

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

jbatchelor · 01-17-2011, 12:56 PM

subscribing

Steak_Fanatic · 01-17-2011, 04:30 PM

Yum! I'm a fan of the cream cheese icing. I could add some lemon juice or zest to that to add a zing.

cjack1 · 01-18-2011, 09:11 AM

I made the muffins. The only thing I did differently from the original recipe was to bake for only 20 minutes. They are wonderful. My husband said this is by far the best LC "sweet" recipe I've made. Thanks chickenlady

Charski · 01-18-2011, 10:44 AM

Quote:

Originally Posted by cjack1

I made the muffins. The only thing I did differently from the original recipe was to bake for only 20 minutes. They are wonderful. My husband said this is by far the best LC "sweet" recipe I've made. Thanks chickenlady

So glad it was successful! How many muffins did it make? Did you use a regular-sized pan? Did you use paper liners, or just grease the pan up good? Details! We need DETAILS!

cjack1 · 01-18-2011, 12:34 PM

Charski... I halved the recipe because I didn't want to use too much almond flour if no one liked them. Half the original recipe makes 12 full cupcakes. I made them in a silicone pan with no liners. If I was using a metal pan, I would use liners.

Charski · 01-18-2011, 02:02 PM

Thanks, cjack1, good to know!

1annewil · 01-19-2011, 09:05 AM

I made this yesterday as cupcakes in a metal pan-it made 12 filled-up regular size cupcakes and 1 extra that I put in a mini cake pan. I like the clean look of regular cupcakes so I didn't use liners. They popped out nicely with just Pam spray. Very tasty. This is a good recipe. Planning ahead for the weekend for myself while I have a house full of company and lots of high carb foods. Thanks

11-11-2010, 04:36 PM	#128
RVcook Major LCF Poster! Join Date: Jun 2003 Location: In A Clown Car! Posts: 2,351 Gallery: RVcook Stats: 153/143/125 WOE: 40/30/30 Start Date: 8/2012	That cake looks absolutely fabulous!!! I usually grind my own almond "flour" and then sift it so that it is really fine. Is the Honeyville almond flour really fine or more coarse? I haven't had any texture issues making my own...but I was just curious as to the difference. Last edited by RVcook; 11-11-2010 at 05:30 PM..

11-15-2010, 03:52 AM	#136
Cap57 Major LCF Poster! Join Date: Oct 2003 Location: Maine Posts: 1,489 Gallery: Cap57 Stats: 155/150/135 (5'8") WOE: low carb Start Date: Sept. 2003	I think the dark spots are probably the nuts. The original recipe calls for pecans, but I use walnuts. We just got a Trader Joe's here in Maine and I bought a bag of their almond flour because it was so cheap. ($3.99 a lb. I think!) I normally buy Honeyville almond flour 10 lbs. at a time and keep it in the freezer. It's great! Now, I'm thinking that I will mix the Honeyville almond flour with the TJ's as it sounds like the TJ's might be too heavy on its own. I'll try 2:1 ratio in a recipe and see how that goes. If that's okay, I may try 50/50. __________________ Cathy ****************************************

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09-29-2010, 09:16 AM	#121
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	This improves with mellowing too, like many LC baked goodies. I ice it then refrigerate - last night it tasted SOOOO GOOOOD! And I made it Monday.

09-30-2010, 09:59 AM	#122
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,600 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	I want this.. but I dont have enough almond flour....

09-30-2010, 10:40 AM	#123
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Can you make a half recipe?

09-30-2010, 10:46 AM	#124
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 ;]	Wondering if this can be make with Kevin's LC bake mix??

10-01-2010, 03:52 AM	#125
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,600 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	I think I do have enough for 1/2.. I am hoping to get out of work at 12 today so I can make this when I get home!!

10-01-2010, 08:38 AM	#126
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	1/2 recipe makes a nice 8 x 8" square pan, or 1 round layer. I did my last one in an aluminum foil pan and it ran over in the oven as it cooked, so do be careful, or put a baking sheet under it just in case!

11-11-2010, 01:39 PM	#127
Davian Senior LCF Member Join Date: Sep 2004 Location: Lehigh Valley, PA Posts: 926 Gallery: Davian Stats: was 239/am 139/going to be 130 WOE: Maintenance plus..... Start Date: 02/24/04	This would be great to take along to a Thanksgiving dinner. The cake looks positively delicious and aside from the carrots - I already have everything to just whip this together!

11-11-2010, 05:04 PM	#130
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	When I made an apple cake out of this, I did 1/2, too..We are a family of 3 and a 9 x 9 is about right before we get too sick of the same thing. Of course, we could make 2 pans..Freeze one for later, too.

11-14-2010, 06:14 PM	#132
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Honeyville makes a perfect blanched almond flour, IMHO. It's very fine and almost fluffy, and the finished products have always been excellent. I USED to use Trader Joe's almond meal, but the finished products made with that were heavier and darker in color (it's not from blanched almonds) and while perfectly good, the Honeyville is better at giving me the results I'm looking for.

11-14-2010, 07:05 PM	#133
RVcook Major LCF Poster! Join Date: Jun 2003 Location: In A Clown Car! Posts: 2,351 Gallery: RVcook Stats: 153/143/125 WOE: 40/30/30 Start Date: 8/2012	Thanks Linda and Charski! The term "fluffy" was what I needed to hear. I thought that the Bob's Red Mill was a little coarse for me, but I've never ordered the Honeyville. Now I know which one will yield the best results. Thanks again.

01-17-2011, 12:56 PM	#144
jbatchelor Major LCF Poster! Join Date: Mar 2008 Location: SW Indiana Posts: 1,386 Gallery: jbatchelor Stats: 248/171 /148 WOE: Atkins/Low carb	subscribing

11-14-2010, 07:32 PM	#134
newyorkmeg Major LCF Poster! Join Date: Oct 2009 Location: The Bronx Posts: 1,224 Gallery: newyorkmeg Stats: 247/152/healthy 5'8" WOE: Just LC Start Date: 10/09	Need almond flour. I ordered 1 bag-and it smelled so bad that I have never gotten up the nerve to buy another, but I really want to try all these recipes

11-15-2010, 08:02 AM	#137
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Now that's a great idea, Cathy! Why didn't I think of that! I have just a little of the Honeyville left, have been waiting on them to send me a discount code, which I get EVERY month but the month when I need the product! So I might just try mixing it half & half - thanks!

11-15-2010, 11:56 AM	#138
tjwillis Junior LCF Member Join Date: Aug 2010 Posts: 6 Gallery: tjwillis Stats: 251/220/170ish WOE: LC / Diebetic Diet Start Date: 08/25/10	OMG, my mouth is watering from the picture! I'm going to make this tonight and hope that since I only have splenda (granulated) it won't taste too sweet. I also have brown spenda, maybe I'll experiment. Thank you so much for this recipe, I'll let you know if it turns out! Tina

11-15-2010, 12:19 PM	#140
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Totally agree about Honeyville. I buy it 25 lbs per. Love that stuff. Julie

01-17-2011, 08:57 AM	#141
cjack1 Senior LCF Member Join Date: Jul 2005 Posts: 337 Gallery: cjack1	Would this work as muffins? I would like to make something different and portable for breakfast.

01-17-2011, 10:13 AM	#142
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I don't see why not? Portion control would be good too!

01-17-2011, 12:18 PM	#143
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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

01-17-2011, 04:30 PM	#145
Steak_Fanatic Senior LCF Member Join Date: Dec 2010 Location: Columbus OH Posts: 170 Gallery: Steak_Fanatic	Yum! I'm a fan of the cream cheese icing. I could add some lemon juice or zest to that to add a zing.

01-18-2011, 09:11 AM	#146
cjack1 Senior LCF Member Join Date: Jul 2005 Posts: 337 Gallery: cjack1	I made the muffins. The only thing I did differently from the original recipe was to bake for only 20 minutes. They are wonderful. My husband said this is by far the best LC "sweet" recipe I've made. Thanks chickenlady

01-18-2011, 12:34 PM	#148
cjack1 Senior LCF Member Join Date: Jul 2005 Posts: 337 Gallery: cjack1	Charski... I halved the recipe because I didn't want to use too much almond flour if no one liked them. Half the original recipe makes 12 full cupcakes. I made them in a silicone pan with no liners. If I was using a metal pan, I would use liners.

01-18-2011, 02:02 PM	#149
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,832 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Thanks, cjack1, good to know!

01-19-2011, 09:05 AM	#150
1annewil Senior LCF Member Join Date: Aug 2008 Location: NE Mississippi Posts: 629 Gallery: 1annewil Stats: 162/165/148 WOE: Atkins Start Date: August 2008	I made this yesterday as cupcakes in a metal pan-it made 12 filled-up regular size cupcakes and 1 extra that I put in a mini cake pan. I like the clean look of regular cupcakes so I didn't use liners. They popped out nicely with just Pam spray. Very tasty. This is a good recipe. Planning ahead for the weekend for myself while I have a house full of company and lots of high carb foods. Thanks