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Old 08-21-2015, 05:20 AM   #271
Soobee
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Charski, did you wring the water out of the zucchini or use it as is?
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Old 08-21-2015, 10:41 AM   #272
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I chopped it up fine (didn't bother to grate it) and just used it as-is. Worked fine!
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Old 08-25-2015, 11:10 AM   #273
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Oh thank you chickenlady!

The guests raved and no one knew it wasn't made with standard ingredients. The only problem is that they ate so much and took so much home, I only have a small piece left for me.
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Old 08-25-2015, 12:05 PM   #274
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That's really pretty, Bonbon!
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Old 08-25-2015, 03:32 PM   #275
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What a beautiful cake!
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Old 09-19-2015, 02:18 PM   #276
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bumping this thread up to say THANK YOU to Chicken Lady. This is, hands down, the best low carb baked treat I have ever made, and I've been low carbing off and on since 2002. I have to bake without eggs at my house, because 2 family members are allergic to eggs, which has pretty much put most LC baking recipes off the menu for us. I made this as 24 cupcakes, and I was able to sub 2 of the eggs called for with flax meal "eggs" and the other 2 eggs I subbed with Ener-G vegan egg replacer, a tiny bit of xanthan gum, and a couple of tablespoons of pea protein powder. These cupcakes baked up beautifully, and after about 24 hours, I could not tell that this was a low carb cupcake.

The only other substitution I made, was I used 2 teaspoons of vanilla extract and one teaspoon of Lorann Pumpkin Spice bakery emulsion.

Thanks again--these will now be in regular rotation in my kitchen.
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Old 11-08-2015, 11:32 PM   #277
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Thank you harpo, for those that must make egg-free recipes.
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Old 11-09-2015, 09:13 PM   #278
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you're welcome, watcher513!
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Old 11-22-2015, 07:44 PM   #279
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Made 1/2 recipe in an 8x8 Pyrex pan last night, lowering the temperature to 325F. Enjoying the heck out of it tonight with Charski's version of cream cheese frosting! It's just so good! I didn't have one of the individual spices so I used pumpkin spice for the total amount.
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Old 02-10-2016, 06:32 PM   #280
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I halved this recipe and added 1/2 cup of liquid egg whites, 1/4 cup vanilla protein powder and 3/4 tsp gum fiber, and subbed out carrots for zucchini (don't keep carrots around much anymore). Absolutely amazing flavor and texture! Since zucchini can sometimes hold a lot of water, I wanted to make sure that the cake didn't come out too moist, hence the additions.

Chicken Lady recipes NEVER let me down.
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Old 02-15-2016, 06:53 AM   #281
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WOW! Just WOW!

I cannot believe I waited so long to try this cake. I really cannot believe it's gluten free and low carb... you would NEVER know unless someone told you!

If you haven't made this cake yet, you must!

Thanks Chicken Lady for such a fabulous recipe!!!

Lisa
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Old 11-24-2016, 08:43 PM   #282
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I finally got a chance to make this cake. I don't know why I waited so long!. It was the star at Thanksgiving dinner! LOL! My dad, who does not eat low carb, said it was the best carrot cake he'd ever had. I made it into a 4 layer cake and it is truly the best LC cake I have ever made.
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Old 11-25-2016, 02:06 PM   #283
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Isn't it great? The chickenlady is the best!
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Old 11-25-2016, 02:33 PM   #284
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Yes, it is the BEST, low-carb or not - my entire family asks for this cake and most of them are NOT low-carb eaters.
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Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
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Old 11-27-2016, 08:15 AM   #285
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Made this today and all I can say is yummy <3 <3 <3
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Old 11-27-2016, 03:35 PM   #286
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I agree! I made this cake last year for my sister's birthday. It was such a hit and did not taste low carb. I've made it many times since.
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Old 11-10-2017, 06:14 PM   #287
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Bump...this says Thanksgiving to me...well it really says Easter first, but it’s November & we’re having it now!
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Old 11-11-2017, 09:47 AM   #288
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Glad you bumped this up - this remains our favorite carrot cake, low carb or not!
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Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
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