Mon, May-26-03, 18:19
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New Member
Posts: 18
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Plan: Atkins
Stats: 396/340/150
BF:
Progress: 23%
Location: Montana
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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.
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