Need Carrot Cake Recipe!
My Mom is a diabetic and has cancer. She has asked that I try to find her a low carb/low sugar or sugar free carrot cake recipe on the Internet. I have searched and searched and can't find one. Can anyone help me, please? :confused:
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Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Sweet treats > Carrot Cake
I found this for you but I'm not sure if it will come up as a link. Good Luck :) |
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To lower the carbs on the carrot cake further, I would suggest using zucchini in place of the carrots and increasing the cinnamon to 1 Tbsp.
Karen |
Thank you
:D Thank you so much!
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Rick,
Tell you mom to never stop fighting! I am a cancer survivor, one who wasn’t expected to make it, and I just had my 9 year anniversary of being cancer free on Sunday! I got this carrot cake recipe off another low carb site, and made it last week. Even my non-low carbers ate it! I didn’t have the wheat protein isolate so I used a mixture of soy flour, Atkin’s bake mix and soy protein isolate. I also reduced the Diabetisweet and the oil to 1/3 of a cup, and increased the cinnamon to 1 1/2 teaspoons. What follows is exactly as I found the recipe printed. Sue Carrot Cake 3/4 cup Wheat Protein Isolate 1/4 cup Almond Meal or Flour 1/2 cup Diabetisweet 1/2 cup Splenda (I did granulated on this recipe) 1/2 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 2 beaten eggs 2 jars of baby food diced carrots, drained and mashed 1/4 cup chopped walnuts 1/2 cup cooking oil Sift WPI, almond meal, sweetners, salt, soda, cinnamon into a large bowl. Add eggs, baby food carrots, walnuts, to dry mixture. Slowly add oil until you get the right consistency for carrot cake..not runny. Pour into a sprayed 8 x 8 pan and cook at 350 for 30 minutes Frosting: 3 ounces cream cheese, softened 1/2 tsp. vanilla Splenda to taste..maybe 1-2 Tbs. Frost when cool. |
What exactly is Wheat Protein Isolate? Where do I get it?
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Thanks, Karen! That's exactly what I needed to know. Now can you please answer what may seem like a dumb question? Why would I use this over say, almond flour? Is the taste or texture different? Thanks so much.
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