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Old 07-12-2006, 11:31 PM   #1
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LC Carrot Cake

LC Carrot Cake
9 servings
2 carbs each

Cake
1/2 cup almond flour
1/2 cup wheat protein isolate 5000
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp salt
1 cup grated carrots
1/4 cup chopped pecans
2 eggs
1/4 tsp sweetzfree
3/4 cup vegetable oil
2 tsp. vanilla

Icing
3 oz cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla
sweeten with sweetzfree to taste

In a small mixing bowl combine flour, baking powder, salt and cinnamon.
In a separate mixing bowl, beat eggs, sweetzfree, oil and vanilla.
Add dry ingredients to wet ingredients and mix till well combined.
Blend in the carrot and pecans.

Pour batter into a well greased 8 x 8 inch pan. (i lined my glass dish with non-stick foil)
Bake in 325°F oven for 35 to 40 minutes or until a toothpick inserted in center comes out clean.

In a small mixing bowl, combine cream cheese, butter, vanilla and sweetzfree and wisk until fluffy and spreadable.

When cake is cool, spread with cream cheese icing.



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Old 07-13-2006, 05:58 AM   #2
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THANKS!!!

Do you have nutritional info on this?

Also, can I use fiberfit instead of sweetzfree in the same measurement?

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Old 07-13-2006, 07:14 AM   #3
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Quote:
Originally Posted by TXLoser
THANKS!!!

Do you have nutritional info on this?

Also, can I use fiberfit instead of sweetzfree in the same measurement?

Quote:
Originally Posted by Kevinpa
LC Carrot Cake
9 servings
2 carbs each
The only thing I ever count in my recipes is carbs.
As far as the sweetener goes, the 1/4 t. of sweetzfree is a cups worth of sweetener so whaterer amount of fiberfit works out to be that much would work.
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Old 07-13-2006, 07:21 AM   #4
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[COLOR=Purple]Thanks...I guess I skipped that part and went right to the picture!!

I tried the CarbSense carrot cake mix but wasn't too thrilled about it so I am looking forward to this one.[/COLOR]
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Old 07-13-2006, 03:33 PM   #5
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Here are the full counts for both granular Splenda and Sweetzfree. I added in 1/4 cup granular for the icing, but that's only a guess.

With granular Splenda:
Per Serving: 318 Calories; 29g Fat; 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 304 Calories; 29g Fat; 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
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Old 07-13-2006, 03:42 PM   #6
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Is wheat protein isolate 5000 the same as Whey protein? Sorry to be a dummy but if i'm gonna make the cake I need to know
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Old 07-13-2006, 04:00 PM   #7
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No, it is not. There is Wheat Protein Isolate 5000 and 8000, both available at Netrition.
http://www.netrition.com/lifesource_...tein_page.html
HTH,
Bette
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Old 07-13-2006, 04:02 PM   #8
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Quote:
Originally Posted by Phaedra
Is wheat protein isolate 5000 the same as Whey protein?
No, one is made with wheat and the other from whey which come from milk. There is a distinct difference in taste.
Now with that said: I know people that have subbed whey for the wheat in my recipes and told me it worked fine. I just choose the wheat because I prefer the taste over whey.......but that is just my taste....yours may be different.
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Old 07-13-2006, 04:32 PM   #9
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ok thanks for the info.
P.s. love the kittys on your web site
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Old 08-24-2006, 08:12 AM   #10
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[COLOR=Red]A word of advice[/COLOR]. If you ever get the inclination to sub the carrots in this recipe with broccoli slaw.

[COLOR=Red]DON'T!!!![/COLOR]

OMG what an awful idea I had!!
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Old 08-24-2006, 08:49 AM   #11
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What a thought, KevinPa. Broccoli slaw cake???
I love this recipe. My favorite fall cake was always carrot cake...around Halloween. Now I can have it again!
Thanks.
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Old 08-24-2006, 08:50 AM   #12
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Oh, do you think you can come up with a lc version of those pumpkin candies. My mother always put them on the carrot cake?
(Just joking!)
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Old 08-24-2006, 09:00 AM   #13
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Quote:
Originally Posted by Kevinpa
No, one is made with wheat and the other from whey which come from milk. There is a distinct difference in taste.
Now with that said: I know people that have subbed whey for the wheat in my recipes and told me it worked fine. I just choose the wheat because I prefer the taste over whey.......but that is just my taste....yours may be different.
I was going to ask if they whey could sub since I'm staying away from wheat.
Some can't tolerate the whey either, but so far I can in small amounts.

Hopefully one piece of this cake won't hurt me. I'm looking forward to trying it with the whey protein and splenda.

Thanks for the recipe!
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Old 08-24-2006, 09:00 AM   #14
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Quote:
Originally Posted by Kevinpa
[COLOR=Red]A word of advice[/COLOR]. If you ever get the inclination to sub the carrots in this recipe with broccoli slaw.

[COLOR=Red]DON'T!!!![/COLOR]

OMG what an awful idea I had!!


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Old 08-24-2006, 01:18 PM   #15
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im not a huge sweet eater so ive been able to ignore your previous posts, but not this one i love carrot cake. guess i need to put in a netrition order
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Old 08-24-2006, 01:42 PM   #16
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Quote:
Originally Posted by Kevinpa
[COLOR=Red]A word of advice[/COLOR]. If you ever get the inclination to sub the carrots in this recipe with broccoli slaw.

[COLOR=Red]DON'T!!!![/COLOR]

OMG what an awful idea I had!!
Oops! Maybe you could turn it into an apple spice cake with a granny smith apple & some more spices? Just a thought. The cake looks great by the way. Going shopping today with a list so I can try some more of your yummy recipes.
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Old 08-24-2006, 01:43 PM   #17
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"A word of advice. If you ever get the inclination to sub the carrots in this recipe with broccoli slaw.

DON'T!!!!

OMG what an awful idea I had!!"

How funny Kevin! Everyone's entitled to an error in judgement now and again! -- But ---- whatever were you thinking!

Edited to say, I tried to copy that quote as an originally posted by Kevinpa etc. with the quote but I obviously did something wrong. Can you guys give me instructions, please?

Last edited by Tweaker Geek; 08-24-2006 at 01:48 PM..
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Old 08-24-2006, 01:48 PM   #18
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Well, I bet that broccoli (forego the taste) made a pretty little St Paddy's day cake. LOL *gives Kevin a pat on the back for working so hard*

Kevin, I have to admire you for all the cooking and testing that you do. And I know we all appreciate the wonderful recipes that you share with us.
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Old 08-24-2006, 01:54 PM   #19
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Kevin, I have to admire you for all the cooking and testing that you do. And I know we all appreciate the wonderful recipes that you share with us.
[COLOR=Red]
DITTO!!!

Thank you
[/COLOR]
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Old 08-24-2006, 02:17 PM   #20
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...Giggling about the broccoli slaw cake

I bet apple or pumpkin would work... maybe even zucchini? or squash of some sort, like butternut squash?

This looks soooo yummy! Yet ANOTHER masterpiece!! Thank you for sharing, Kevin!
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Old 08-28-2006, 07:46 PM   #21
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Has anyone made this cake yet? if so can you give a review? I love carrot cake and have not had it for a long time and want to m ake this when I get the right ingredients.
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Old 09-21-2006, 06:44 PM   #22
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Wanted to bring this recipe back to the front. Made it last night and, just like all of your recipes I've tried, Kevin, it is fantastic. Nice flavor and so moist.

Now, of course, I did tweak. Not having much wpi and lots of cake-ability, I used 50% of each. I also put in more salt but that was because my brain was working ahead to tonight when I will triple the recipe to take to a potluck tomorrow night (salad and dessert, that will be my dinner (i'll have some protein before we go). The batter tasted really salty but the cake isn't so bad.

Thanks for all for all of the great recipes. My next try will be that impossible coconut pie you posted.

Sheryl
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Old 09-21-2006, 06:49 PM   #23
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Thanks Sheryl,
Glad you liked it.
As I have heard others say here......we're all about tweaking here

How else are we going to get exactly what we want.
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Old 09-21-2006, 07:09 PM   #24
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Looks good! I like the big chunks of carrots I see in the cake! The LC carrot cake I tried from the Dixie Diner mix was good, but didn't have the carrot chunks like that!
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Old 09-21-2006, 08:34 PM   #25
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Thanks for posting the recipe, Kevin. And for letting us know that not everything turns out perfect. I'm getting ready next month to order a bunch of stuff from Netrition again, including the almond flour (although I have a Magic Bullet, and maybe I'll try and save money and make my own.) I'm a little dizzy from reading about all these ingredients that I've only seen in storebought stuff, so, no doubt, after I get all my ingredients, I'll be asking the same questions as all the people who have been posting have.
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Old 09-22-2006, 10:41 AM   #26
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Looks wonderful but I don't have wheat protein isolate 5000 is there a subsitute that I can use?
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Old 09-22-2006, 12:08 PM   #27
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Kevin said whey protein powder can be subbed.
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Old 09-22-2006, 02:39 PM   #28
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Well I finally got around to making this cake, and I got to say,, it is GREAT!!, I love it. I also like that fact that is was so easy.. If I was to change anything it would be to come out with a thicker creamcheese icing(like on HC carrot cake).. but other than that it is so yummy,, thanks Kevin..
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Old 09-22-2006, 02:48 PM   #29
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Yes I have said you can sub the whey for the wheat to people who said all the had available to them was whey and nothing else. But I also have added a disclaimer that it will most likely not be as good. I pesonally would wait if all I had was whey because I am quite sure that the final product would not be to my liking. There are really any number of subs you could use and as in the case of sherlynn9 who subbed cake-ability for the WPI 5000 and all turned out fine. It has been said that this place is all about tweaking recipes, but along with tweaking goes the chance that your results could be better or worse.
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Old 09-25-2006, 08:14 AM   #30
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I am a failure at LC baking I guess.

I thought I made this recipe to the letter, but it is swimming in oil. I am pretty sure I measured it correctly, but maybe not. Plus, it didn't rise up very much and I used fresh baking powder. That wasn't a big deal, but when I cut a piece and set it on a napkin, the whole napkin absorbed oil and became saturated!!
Obviously I screwed up something since the rest of you had great results.
The only thing I can think of is I somehow botched measuring. Duh... that is baking 101!!
Huh!!
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