Thursday, September 28, 2017

CARROT CAKE




Today was my hubby's birthday.  Carrot cake is his favorite.  I decided to take my zucchini cake recipe and turn it into a carrot cake, with a few changes and it turned out great.


I was very happy with the texture, which I tend to have a hard time getting right when it comes to cakes, many times.  Since my zucchini cake turned out so good I thought it was a good one to use for this.  I used carrots instead of zucchini, added more spice, and added more liquid because zucchini adds more liquid but carrots don't.  You could make this as a layer cake if you want and do a cream cheese frosting.  


                     


                               Carrot Cake

Recipe By     :Ginny Larsen
Serving Size  : 16  


5 large  eggs
1/2 cup  erythritol
1/4 cup  Pyure
2 teaspoons  vanilla
1 teaspoon  baking soda
1/2 teaspoon  baking powder
1 tablespoon  cinnamon
1/2 teaspoon  nutmeg
1/4 teaspoon  allspice
1/4 teaspoon  ginger
1/4 teaspoon  cloves
1/2 teaspoon  salt
2 cups  shredded carrots -- (easy to do in food processor)
1/3 cup  coconut oil -- melted
1 1/2 cups  almond flour - Honeyville
1/4 cup  whey protein isolate, Isopure
1/4 cup  golden flaxseed meal
1/4 cup  oat fiber
1/4 cup  einkorn flour
1/2 cup  liquid -- you can use almond milk, coconut milk, or water. Because of the coconut oil, it works best if hot.

In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, cloves, and salt.  Blend together with electric mixer.

Add carrots, oil, almond flour, whey protein, flaxseed meal, oat fiber, and einkorn flour.   Mix until combined. pour liquid over all and mix until smooth with electric mixer.

Pour into Bundt pan (silicone is best), sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.

Cool completely on wire rack.  Turn out onto plate and add a glaze if desired.

Copyright:
  "9/28/2017, Ginny Larsen"
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16 servings/Per Serving: 151 Calories; 12g Fat (63.0% calories from fat); 6g Protein; 10g Carbohydrate; 6g Dietary Fiber

Serving Ideas : Add chopped nuts if desired but don't forget to count the extra calories and carbs

NOTES : 4g net carbs, fiber is all soluable, pure fiber so does not count



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