Carrot Cake Recipe (with pick)
 

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.

http://i708.photobucket.com/albums/w...ke001small.png

I'm salivating so badly I must go get a napkin!

YUMMERS!

I just took a bite out of the screen.....:rofl:

do you know the carb count? aren't carrots really high? thanks!

wow... looks great. I will be trying this one sometime :)

Thanks for sharing!

I would be interested in the carb count as well ~ it looks delish!

No...but I see if I can figure it out.

What if you left the carrots out -- do you think it would taste like a spice cake?

If someone has a computer program that they would like to run the numbers through that would be great but all I have to use is ******.

These numbers are from ******
total carbs ....121
fiber..............63.5
total minus fiber..57.5

So for 24 servings it would be 2.3 carb per serving

Carrot Cake

Cake:
4 cups almond flour – scooped...75
2 cups sugar free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)...I'm using the liquid so I think it's...0
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....I'm using homemade sugar free so 0
1/4-cup oil
4 eggs....1.5
1/2-cup sour cream....5
1/2 pound frozen carrots – thawed – finely chopped....17
1 cup chopped pecans.....17

Frosting:
1/4-cup butter – softened
8 ounces cream cheese – softened....6
1 teaspoons vanilla
Sweetener to taste

Maybe... but according to the bag of frozen carrots that I have... 1 pound is 25 carbs/minus the fiber... so I really don't see what all the concern is about the carrots.

wow i was just thinking about carrot cake. Thanks for reading my mind

I have some shredded carrots in the fridge that really need to be used and would like to make this cake! Maybe I'll do that today. It's drizzly out and a good morning to stay inside with the oven on and good smells coming out of it!

ChickenLady - that recipe sounds delish and the picture is definitely mouth-watering - thanks!

Yum! Thanks for posting this, looks fantastic! Carrots may be a bit higher carb, but this cake wouldn't be an induction recipe anyway! :)

Oh, my gosh. :eek::eek: Now I have to run to the store and buy some frozen carrots and sour cream. I can hardly wait to make this. Thank you SO much, Chicken Lady. :love:

Hey Char - how's that kitchen smelling??;)

Carrot cake is my dh's favorite. I will be making this recipe this weekend. Thanks Chickenlady. Julie

If you do make it let us know how it comes out. I've made it several times and I really love it for breakfast with a scrambled egg and some coffee.

It's a low carbed version of my Grandmother's favorite carrot cake.

LOVE.AT.FIRST.BITE!

Wow, CL, this is a WINNER.

I made it with what I had on hand - 7 ounces of shredded carrots, 1/2 cup nonfat Greek yogurt instead of sour cream, 1/2 cup applesauce instead of oil (lessening the calories a bit so DH, who does a LC version of WW, could enjoy it!), and for sweeteners I used 1 cup granular erythritol, 2/3 cup Ideal (xylitol blend) and 1/3 cup brown Diabetisweet, and 1 tablespoon SF honey.

THANK YOU THANK YOU! This will be a fave!

Carrot cake is my very favorite...:) Definitely will try this soon..Thanks..:)

Tweak, it smelled AWESOME! TRY IT!!

You are very welcome!!

I'm really glad you liked it.

My Grandmother was a really good cook. (This is her recipe LC'ed) We could show up at her house and she would stand in the kitchen talking to us and not really seem to be doing much of anything...the next thing you knew she was sitting something really wonderful hot out of the oven on the table for us.

Wow, Chicken Lady, sounds like you have come up with a winner. I trust Char's review too, of course - such discerning taste buds my friend has - and she usually has an eye for a recipe that will work well. Looks delicious!! I just had a taste recently of high carb carrot cake - not so great actually. I think we can do better, and it looks like you have. Actually, I do have 2 recipes, but I haven't made carrot cake in a long while. I love making cream cheese frostings using the tub cream cheese and powdered erythritol and vanilla - super frosting as the powdered erythritol lends itself to this application.

This is my DIL's absolute favorite type of cake. She is diabetic now and hasn't tasted it in sooooooo long! I think I will make this for her over the holidays as a surprise! :)

Thank you Chicken Lady!!

Yes you are so right...I have tried a few of Char's recipes and they have all been very good!

If carrot cake is her favorite then I think your DIL will really like this cake.

I'm also diabetic...it is always such a treat to get something sweet that you really like and not have it make you feel really bad. When I first found out I was diabetic I would cheat from time to time with something that I really liked and missed but after a while I realized that it's just not worth spending the rest of the day feeling like crap.

OH YUM

This is even BETTER today, after the flavors have all melded nicely. I cut the 9 x 13" cake in half, wrapped one half in 3 layers of plastic wrap and 2 of foil, and stuck it in the freezer. I'll take it out to defrost a day or two before Thanksgiving, and then frost it.

The other half, I cut into squares and gave most of those to Mom. The rest I hid in the fridge for ME! ;) Hey, DH has his treats, these are MINE, all MINE!

:up:

I have your oven fried chicken recipe in the oven right now. I can already tell I'm going to love it. I tasted the mayo dip to check for seasonings and that stuff was so good all by itself that my toes curled up. I can't wait to get it out of the oven.

Oven Fried Chicken????? Charski, can you please post the recipe or tell me where to find it? Thanks! Linda

http://www.lowcarbfriends.com/bbs/lo...d-chicken.html