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Old 09-25-2006, 08:34 AM   #31
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How did you do your carrots sun? also what type of oil did you use?
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Old 09-25-2006, 11:55 AM   #32
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Quote:
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How did you do your carrots sun? also what type of oil did you use?
I used Crisco vegetable oil. I grated fresh carrots on the larger hole of the grater. I must have mis-measured I guess.
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Old 09-25-2006, 12:29 PM   #33
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ok well I used criso canola oil but that shouldn't matter and I used the carrot shreds in the bag and they may be more dense. But it still seem like that would not make that big of a difference.
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Old 09-25-2006, 03:02 PM   #34
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Just wanted to post that this recipe got my non-lowcarbing son's thumbs up today.

Thanks, Kevinpa, for your sharing with the rest of us.

Sheryl
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Old 09-26-2006, 07:48 AM   #35
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I used Crisco vegetable oil. I grated fresh carrots on the larger hole of the grater. I must have mis-measured I guess.
Sun, I decided to make this again to be absolutely certain I had not made a mistake in the measurement of this recipe. Other than the cake being very moist, it was nowhere near saturated. It is still cooling so I have not iced it yet. As you can see though.....it does not rise all that much.

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Old 09-26-2006, 07:54 AM   #36
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I made this exactly as posted and I had no problems with excess oil. Today I am thinking of tweaking your recipe Kevin and making a banana cake,, maybe use a cup of banana instead of carrots, do you think I should reduce the oil to 1/2 cup since the bananas will give it a little more moistness?? (I have some bananas going bad and hate to waste them, I know they are kinda high in carbs but I am on maintenance so I dont think it will be too bad??)
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Old 09-26-2006, 08:01 AM   #37
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Most definetly. I would even go less than 1/2 cup with bananas. Say 1/4 cup.Especially if they are ripe.
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Old 09-26-2006, 06:20 PM   #38
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Well I made this with bananas and it is so good, (I used 3 small bread pans to bake it in) it tastes just like the the High carb banana bread I used to make,, dh even said it tastes just like it.. I know adding in real bananas raised the carbs by about 4 per serving,, next time I will use less banana and more extract,, but boy is this good.. This recipe has alot of possibilies to be other flavors.. mmm, what can I try next...
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Old 09-26-2006, 07:28 PM   #39
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I put this together with just a couple of small changes:
- 1 cup packed grated fresh carrot -- and this might just be a bit more moist than packaged carrot shreds, FYI;
- 1/2 cup (grapeseed) oil and 1/4 cup ACQ SF maple syrup;
- 1/2 tsp ground asian ginger added in.

Still a very moist cake with not much rising. I think I'll increase the "flours" by a small amount and/or make it in a smaller pan.

Quite yummy, Kevin.


Last edited by theislandgirl; 09-26-2006 at 07:29 PM..
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Old 11-04-2006, 10:02 AM   #40
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Do you think this will cook through in a loaf pan?
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Old 11-04-2006, 10:25 AM   #41
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what size loaf pan? I used 3 small pans and it was fine.
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Old 11-04-2006, 11:13 AM   #42
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I have a regular size meatloaf/ bread pan
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Old 11-04-2006, 01:46 PM   #43
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Do you think this will cook through in a loaf pan?
I think it would work with a few extra minutes until a thin knife comes out clean.
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Old 11-04-2006, 03:41 PM   #44
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I went ahead and just baked it in a pie plate. I was worried it would be dough in the middle.

Havent' tasted it yet, gotta ice it first. But it sure looks good!!
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Old 11-04-2006, 04:36 PM   #45
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I just got done making this again only with bananas instead of the carrots, I also subbed some of the oil with applesauce.. It is yummy, I am so mad though, I forgot to put in my nuts... I love this. I have it every morning with my yogurt and coffee.
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Old 11-04-2006, 11:04 PM   #46
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I am so mad though, I forgot to put in my nuts...
Don't ya just hate that!!
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Old 11-05-2006, 07:28 AM   #47
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Ooh ~ This looks yummy.
Gotta try it.
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Old 11-05-2006, 01:57 PM   #48
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I made the no refrigeration icing and added about 3 tbls of cream cheese and iced this cake. .. OMG!! Had my first piece this afternoon, it was delightful!!! Although I wish I'd had some raisins to put in it. That would be even better!!!

Thanks Kevin.
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Old 11-16-2006, 06:23 AM   #49
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What type of "TVP" in your oatmeal cookies did U use?
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Old 11-16-2006, 06:50 AM   #50
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What type of "TVP" in your oatmeal cookies did U use?
I have used several different brands. Always plain. I believe the kind I have now is Bob's Red Mill TVP.
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Old 02-27-2007, 05:39 PM   #51
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where do you find sweetzfree? TIA!
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Old 02-27-2007, 05:52 PM   #52
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You can google it to find the web site or you could also sub 1 splenda quick pack in its place for this recipe.
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Old 02-27-2007, 05:53 PM   #53
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Do a google..and you will see the site..You can only order it on the 1st of the month and the 10th of the month..
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Old 02-28-2007, 11:26 PM   #54
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Thanks Kevin and Carolyn! Those splenda quick packs are impressive!
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Old 03-21-2007, 07:10 PM   #55
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do you think canned carrots ? I tend to be lazy
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Old 06-13-2007, 07:00 AM   #56
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Kevin,
This is a basic question--how do you measure the carrots--loosely filled cup or packed? I've never made carrot cake but it's my favorite so I want to try.
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Old 06-13-2007, 07:56 AM   #57
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Oh I wish you could shrink this recipe to make a smaller version for just me. I miss carrot cake!
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Old 06-13-2007, 08:25 AM   #58
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Quote:
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Kevin,
This is a basic question--how do you measure the carrots--loosely filled cup or packed? I've never made carrot cake but it's my favorite so I want to try.
I grate the carrots into a glass mixing bowl until it looks like about a cup then put it in a cup to make sure I have roughly a loose measure. If there is some extra I don't sweat it for this recipe.
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Old 06-13-2007, 08:33 AM   #59
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Oh I wish you could shrink this recipe to make a smaller version for just me. I miss carrot cake!
How much smaller are you talking sketter?
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Old 06-13-2007, 03:38 PM   #60
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Oh I wish you could shrink this recipe to make a smaller version for just me. I miss carrot cake!
how about making cupcakes out of the recipe? take one and freeze the rest.. thats what i have to do, i am the only one doing lc in my house. if i do make it into a cake, i frost and slice up and then freeze individual pieces.
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