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Old 11-28-2009, 10:09 AM   #61
Charski
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I think I've found that when I use the Bundt pan instead of the pan specified in the recipe, it did better when I also reduced the oven temp by 25*
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Old 11-28-2009, 06:33 PM   #62
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This looks wonderful.
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Old 11-29-2009, 10:22 AM   #63
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I made 1/2 the recipe and got 12 muffins out of it. I decreased the sweetener a bit since I wanted muffins rather than cake, to go along with fish chowder last night. They are delicious! I was surprised that using all almond flour could give such good results, because I am used to combining a variety of flour subs. I did add a heaping tsp of Notsugar and a couple of TAB. of polyd to the recipe. Now I'm wondering about a pumpkin version. My DD loves pumpkin bread and she will be heading back to college today. She LC's and breakfast is a challenge for her because she's not fond of eggs. She loves anything pumpkin, though. Any advice? I'm thinking I might need to decrease the sour cream because the pumpin will add more moisture to the recipe. I'll report back on how they come out.

Thanks Chicken Lady for a yummy recipe!
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Old 11-29-2009, 10:48 AM   #64
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Originally Posted by Cap57 View Post
I made 1/2 the recipe and got 12 muffins out of it. I decreased the sweetener a bit since I wanted muffins rather than cake, to go along with fish chowder last night. They are delicious! I was surprised that using all almond flour could give such good results, because I am used to combining a variety of flour subs. I did add a heaping tsp of Notsugar and a couple of TAB. of polyd to the recipe. Now I'm wondering about a pumpkin version. My DD loves pumpkin bread and she will be heading back to college today. She LC's and breakfast is a challenge for her because she's not fond of eggs. She loves anything pumpkin, though. Any advice? I'm thinking I might need to decrease the sour cream because the pumpin will add more moisture to the recipe. I'll report back on how they come out.

Thanks Chicken Lady for a yummy recipe!
Can't wait to hear back...I love pumpkin...just stuck a pumpkin bake in the oven.
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Old 12-02-2009, 05:24 PM   #65
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Can't wait to hear back...I love pumpkin...just stuck a pumpkin bake in the oven.
The pumpkin version was good, but the pumpkin flavor wasn't as strong as I would have liked. I definitely preferred the carrot cake version. Very good and it freezes well! I sent my DD back to college with a bag full of both types of muffins, frosted with a cream cheese glaze. Of course I kept a few for me in the freezer so I can take one to work each day for a mid-afternoon snack!

Thanks so much for the recipe. I will be forwarding it to my sister who LC's but doesn't have all the specialty flour replacement ingredients. She will love it!
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Old 12-03-2009, 09:22 AM   #66
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The pumpkin version was good, but the pumpkin flavor wasn't as strong as I would have liked. I definitely preferred the carrot cake version. Very good and it freezes well! I sent my DD back to college with a bag full of both types of muffins, frosted with a cream cheese glaze. Of course I kept a few for me in the freezer so I can take one to work each day for a mid-afternoon snack!

Thanks so much for the recipe. I will be forwarding it to my sister who LC's but doesn't have all the specialty flour replacement ingredients. She will love it!
Thanks for the update on the pumpkin version...I'm like your sister...I LC on a limited budget.

By the time I afford a 25 pound package of almond flour, a 5 pound package of Erythritol, a couple of bottles of liquid Splenda and a box of Stevia Plus my LC budget is blown for several months. Those are all the LC products that I can afford but it seems to be all I need to keep myself happy.
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Old 12-10-2009, 10:32 PM   #67
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Bumping for skg
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Old 12-11-2009, 02:41 PM   #68
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Thank you, I have another bag of 16 oz Almond Meal in the freeze and I bought the carrots as soon as the fudge cake is gone I am going to make this one, carrot cake is my favorite.
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Old 12-11-2009, 06:13 PM   #69
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Your welcome...I hope you enjoy it.
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Old 12-11-2009, 07:33 PM   #70
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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.
Have you tested your BS after eating this? Just curious as I have Type 2 diabetes as well. I have always been told that carrots and corn are too high on the glycemic index of people with diabetes. Just wondering as this recipe sounds wonderful!
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Old 12-12-2009, 12:03 AM   #71
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Have you tested your BS after eating this? Just curious as I have Type 2 diabetes as well. I have always been told that carrots and corn are too high on the glycemic index of people with diabetes. Just wondering as this recipe sounds wonderful!
I test in the mornings when I first get up, mid afternoon, and 2 hours after my final meal of the day. This lets me know if I've had a spike from something I've eaten during the day...and no I've never had a spike from the carrot cake.

I can eat vegetable beef soup with corn and carrots in it and I get less of a spike from that than I do from a serving of butternut squash. So I'm guessing that what would spike one person's blood sugar may not bother someone else.

If you are concerned about the carrots I would try eating some plain and testing my blood sugar to see what happens. That's what I do when I'm testing to see if I can handle a certain food or not.
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Old 12-12-2009, 10:01 AM   #72
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Have you tested your BS after eating this? Just curious as I have Type 2 diabetes as well. I have always been told that carrots and corn are too high on the glycemic index of people with diabetes. Just wondering as this recipe sounds wonderful!
The thing is the carrots are not the major ingredient in this cake. You have plenty of good, low-glycemic ingredients here - almond flour, eggs, cream cheese - so the bit of shredded or chopped carrots you're getting per serving is really pretty inconsequential.

But as CL says - what spikes ONE person may or may not spike another so you'd have to try it and see! I hope it works for you because honestly, this is one of the best carrot cakes, LC or not, I've ever eaten. DH says so too and carrot cake is his favorite!
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Old 12-28-2009, 10:58 PM   #73
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this sounds really good. sue
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Old 12-29-2009, 01:33 PM   #74
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My non-low carb family loves it.
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Old 01-02-2010, 12:13 PM   #75
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I must give this a try, looks great
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Old 01-04-2010, 09:32 PM   #76
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Wow!!!
This is just wonderful and so moist. I did tweak just a bit. I added 1/8 cup of golden raisins that I chopped very fine.

It's a keeper.

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Old 01-05-2010, 12:25 PM   #77
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Glad you enjoyed it!
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Old 01-06-2010, 12:13 AM   #78
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I took the half I had frozen out of the freezer to defrost on Tuesday; Wednesday I frosted it with cream cheese/whipping cream icing. It is TO DIE FOR GOOD!
Charski, could you post your cream cheese/whipping cream icing? want to try this recipe with it. TIA
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Old 01-06-2010, 07:47 PM   #79
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Judy, I don't use a recipe per se - I just bring an 8 oz package of cream cheese to room temp (and I ONLY use Philly or Trader Joe's brands of CC....) and then start whipping it with a handheld electric beater - when it's smooth, I add about a teaspoon of vanilla, about a cup's worth of sweetening power of whatever sweetener you want (I use NuNaturals No Carbs stevia powder) and then just start pouring in whipping cream while I'm beating the mixture! Pour it in a little at a time, keep whipping til it gets to the consistency you want. Taste for sweetness and adjust til it meets your idea of a good icing.

I'd say I use between 1/2 and 1 cup of cream to 8 oz. of cream cheese.
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Old 01-06-2010, 08:11 PM   #80
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Thanks so much for the icing directions, Charski. I once made a dessert that had cream cheese and whipped cream mixed together and thought it would make a good icing, but it was a while ago and wasn't sure about proportions, etc. I am going to lay off desserts for awhile, but I would like to make the carrot cake for my BD in March and do that icing. Thanks again.
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Old 01-06-2010, 11:23 PM   #81
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Any time! Hope my vague instructions are somehow helpful!
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Old 01-09-2010, 03:55 PM   #82
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Since there are only 2 of us, I halved the recipe..used 2 carrots shredded and put it in a 9 x 9 pan.. I did have a corner and it is very very good..I think I'll call this "breakfast" this week..
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Old 01-09-2010, 07:08 PM   #83
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Do you think you could make this into a spice cake instead, without the carrots? And if so, what do you think would need to be changed in the recipe to do this? I LOVE spice cake!!!
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Old 01-10-2010, 01:50 PM   #84
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I just bought a whole can of carrots that are 14 carbs for the whold thing. I think I'll be using these. Julie
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Old 01-10-2010, 03:59 PM   #85
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I just bought a whole can of carrots that are 14 carbs for the whold thing. I think I'll be using these. Julie
Be sure to double check that there isn't any salt in the carrots! I used the bag of pre-shredded carrots, and just chopped them up even finer.
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Old 01-10-2010, 08:18 PM   #86
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Do you think you could make this into a spice cake instead, without the carrots? And if so, what do you think would need to be changed in the recipe to do this? I LOVE spice cake!!!
I think if you leave out the carrots and make spice cake you will want to add more sour cream to make up for the moisture you will loose from the carrots.

I would use 1 cup of sour cream rather than the 1/2 cup the Carrot Cake recipe calls for.
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Old 01-11-2010, 01:48 PM   #87
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Thanks for the heads up on the spice cake, I will try it!!
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Old 01-13-2010, 02:16 PM   #88
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I'm saving this to make for Easter this year!
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Old 04-03-2010, 12:25 PM   #89
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Just made half this recipe into cupcakes with the frosting!

VERY, VERY YUMMY!! What a great recipe and I used grated, fresh carrots so I kept the original amount of 1/2 cup for the sour cream even though I halved all the other ingredients. Very moist!

Thanks for a great recipe!!!
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Last edited by Beeb; 04-03-2010 at 12:27 PM..
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Old 04-04-2010, 06:43 AM   #90
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Just made half this recipe into cupcakes with the frosting!
Me too, Beeb! It will make a great Easter treat! My whole family loves both this recipe and the almond flour fudge variation. I make cake "mixes" by bagging and freezing the dry ingredients. Then it's a snap to put together.
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