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Old 11-27-2013, 03:25 PM   #241
Charski
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Personally, I'd just wrap it good with plastic wrap and leave it on the counter. After it's frosted, then I'd refrigerate it.
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Old 11-27-2013, 07:30 PM   #242
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Quote:
Originally Posted by Charski View Post
Personally, I'd just wrap it good with plastic wrap and leave it on the counter. After it's frosted, then I'd refrigerate it.
Cool, thank you!
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Old 01-07-2014, 09:56 PM   #243
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does anyone know if the recipe has to be doubled to make a double layer cake? and what is the carb count in the original form and would this change as a doble layer cake? going to make for my husband's birthday at the end of this month...we just started our LC eating lifestyle over after a month break for the holidays...any help would be greatly appreciated
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Old 01-08-2014, 03:53 AM   #244
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The original recipe is made in a 9x13 pan so I don't see why you couldn't use two 8" cake pans instead and just pour 1/2 the batter in each one.

The whole recipe is 57.5 net carbs. So just divide by however many slices for an individual piece count.
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Old 01-08-2014, 06:48 AM   #245
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I have made the original recipe in two 8" cake pans - worked perfectly.
This is a great recipe.
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Old 01-08-2014, 08:07 AM   #246
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I love this one too
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Old 01-08-2014, 01:15 PM   #247
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I have made this as a layer cake also, very good and very impressive with some chopped walnuts sprinkled on the top and pressed onto the sides of the cake. Delish!
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Old 01-08-2014, 04:25 PM   #248
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Every time I get an email because someone posted in this thread I can't get this carrot cake off my mind!! It's so good! I see a carrot cake in my near future lol
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Old 01-08-2014, 10:01 PM   #249
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thank you all sooo much for the replies...btw how long do you bake in 8" pan?
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Old 01-18-2014, 01:42 PM   #250
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I have made this carrot cake a few times, and it's always great. I wondered if this would also lend itself to zucchini, which it does. I replaced the carrots with 1 medium-size finely grated zuchinni and "upped" the spices a bit to taste to make zucchini spice cake. Yum! I haven't told the family it wasn't carrot, and they haven't noticed.
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Old 01-18-2014, 03:15 PM   #251
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Good to know, miboje.
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Old 04-21-2014, 07:50 AM   #252
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THIS is YUMMY! Worth the 4 cups of almond flour

I had my doubts that an all almond meal cake would be as great as this one. I have made my share of all sorts of low carb cakes, breakfast items, cookies, you name it. Some ok, most grainy. This tastes like the real deal carrot cake. Please know that I am a picky eater and don’t like diet tasting food. It has to be the sour cream that gave this cake a very moist crumb. The seasonings were dead on. I did add some cloves just because I always add cloves with ginger, nutmeg and cinnamon. I didn’t want to use 4 cups of Honeyville meal because I was so scared this would be like the other recipes (from so many different sites) that I have tried that people raved were so good but I am so glad I did.

Every person that ate this could not believe that it wasn’t traditional white flour. Thank you so much for sharing. Skeptic no more!!
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Old 04-21-2014, 09:37 PM   #253
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After two successful cakes, I made this a third time, for Muggle family members for Easter. They loved it. I make it with a combo of powdered erythritol, Just Like Sugar Brown and liquid Better Stevia. And I add Cinnamon to the frosting. To die for.
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Old 04-21-2014, 11:40 PM   #254
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Linda... did you only use these ingredients for the frosting or did you also use the cream cheese?


Quote:
Originally Posted by LindaSL View Post
After two successful cakes, I made this a third time, for Muggle family members for Easter. They loved it. I make it with a combo of powdered erythritol, Just Like Sugar Brown and liquid Better Stevia. And I add Cinnamon to the frosting. To die for.
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Old 04-22-2014, 12:14 AM   #255
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Grammy, the three sweeteners I listed I used in the cake. For the frosting, I used a combo of butter, cream cheese and confectioners Swerve.
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Old 05-11-2014, 03:28 PM   #256
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oil?

what kind of oil do i use?
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Old 05-11-2014, 03:32 PM   #257
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What kind of oil should I use? I'm new to this. Thanks!
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Old 05-11-2014, 03:35 PM   #258
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Extra light olive oil (it's not flavored of olives at all), rice bran oil,coconut oil, something light-colored/flavored is best.
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Old 05-18-2014, 08:25 PM   #259
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Omg this was my 40th bithday cake. Yummo! Thank you Chicken Lady!!!!!
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Old 06-28-2015, 02:03 PM   #260
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Carrot cake is my favorite cake so I thought I'd give this a go. I did just about everything wrong without leaving something out. I was making a half batch and then put the full amount of sour cream in - so back I go adding all the dry again all out of order. If that weren't bad enough I started spooning them into my cupcake liners only to remember I had not added the baking powder/soda; back the batter goes to the bowl and additions made. Despite my comedy of errors the finished product was fantastic. So I can attest to this not only being a great but also forgiving recipe.
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Old 06-28-2015, 02:49 PM   #261
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LOL Tiger! Kitchen disaster averted. I agree, it's a forgiving recipe, as long as you at least have all the ingredients in there!

Welcome aboard!
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Old 06-28-2015, 02:51 PM   #262
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LOL Tiger! I've had one too many of those kinds of baking days myself. But I'm so glad after all the near misses and work that went in you had a big hit! Chicken lady makes a great cake - her fudge (chocolate) cake is as dreamy as this one
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Old 07-04-2015, 10:05 AM   #263
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Making this today for a birthday friend. Forgot the sour cream, so will add more oil.
And will use fresh grated carrots and walnuts instead of the pecans.
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Old 07-08-2015, 09:59 AM   #264
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AMAZING!!!

I made ChickenLady's carrot cake last night and it was so good!!! My cousin (who is not lowcarb) loved it, as well as my boss!

Next I'm going to try her Almond Flour Fudge Cake. Thanks ChickenLady!!! You make low carbing much easier!!!!
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Old 07-08-2015, 09:40 PM   #265
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Where can I find ChickenLady's Fudge cake recipe?
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Old 07-08-2015, 09:45 PM   #266
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Here it is:

Almond Flour Fudge Cake

Cake:

4 cups almond flour – scooped –16 ounces
2 cups Splenda (liquid equivalent or granular)
1/2 cup Erythritol – granular
4 packets Stevia Plus
1/2 cup cocoa - I like the Hershey's Special Dark
2 teaspoons baking powder
2 teaspoons baking soda
1/2-teaspoon salt
1 tablespoons vanilla
1/3-cup oil
4 eggs
1-cup sour cream

Frosting:

1/2-cup butter – 1 stick– room temp
1 large egg – room temp
1/3 cup granular Erythritol – powdered – I use my coffee bean grinder
1/3 cup Splenda
2 packets Stevia Plus
8 ounces cream cheese – room temp
1 teaspoons vanilla

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. Pour into prepared pan and bake at 350° for 25 to 30 minutes or until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch. Do not over cook… cake should still be moist. Remove from the oven to a wire rack and cool completely.

To Make Frosting: Beat butter with electric mixer until light and fluffy. Add sweeteners and beat well scraping sides of bowl as needed.

Add the egg and beat until very fluffy…beat in vanilla.

Add softened cream cheese a little bit at a time beating until fluffy after each addition. Frost cake...store in fridge.
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Old 07-08-2015, 09:49 PM   #267
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Thank you SO much! It looks WONDERFUL!!!
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Old 07-11-2015, 11:38 AM   #268
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Making this excellent recipe today, subbing zucchini for the carrots. It's in the oven now!
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Old 07-12-2015, 10:28 AM   #269
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AAAAANDDD DH declares this the best zucchini bread/cake I've ever made. It didn't need frosting, but a squirt of whipped cream at serving time didn't hurt anything!
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Old 08-20-2015, 08:56 PM   #270
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Too many yummy recipes to try I can't decide which ones to make next! LOL! My zucchini plants are going nuts, I think this is next on the list!
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