Fat To Skinny
Recipe Exchange => Ask Umpa => Topic started by: trudi on November 03, 2010, 09:43:36 AM
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OK Umpa, here's a challenge for you. My family LOVES my carrot cake! BUT it's full of sugar HELP!!!!!
1 cup brown sugar
1 cup white sugar
4 eggs
2 cups all purpose flour
1 tsp salt
2 tsp baking soda
3 tsp Cinnamon
1/4 tsp nutmeg
3 tsp vanilla
1 8oz can crushed pinapple with juice
1 1/4 veggie oil
2 heaping cups grated carrots
1 cup crushed walnuts
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Welcome to the FTS family Trudi!! You will find everyone friendly and helpful here! For your recipe, I don't know about the rest, but I would think you could substitute grated zucchini for the grated carrots.
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Almond meal for the flour and get some Torani sugar free pinapple coffee syrup for the pineapple juice and defo zucchini for the carrots everything else should be ok ohh yeah and xylitol for the sugar.
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Welcome to our family trudi! :) :) :) :)
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These people are good cousin trudi!!Welcome to the forum! :D By the way every body trudi id one of the best bakers I know , she did the wedding cakes for my wedding and my daughters.And she is my beautiful cousin!
Soon as I have a second to go online and find a carrot emulsion I will convert this for you.*HUGZ*
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Can't wait! I love carrot cake!! Make it yummy Umpa!!! ;D ;D ;D ;D
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What's a carrot emulsion? ???
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Emulsions are like extracts intensified!As the heat hits them they get stronger.My favorites are Rum and Orange.They are in the Bakery Book :)
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Hrmm... Beebs doesnt understand this emulsion thing. :-\
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I always thought that the carrots in carrot cake just gave it moisture, not really flavour. It's been a while, I guess I forgot what it tastes like.
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You use them instead of extracts when you want a strong flavor ;)
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Actually schihtzumom you are 100% correct. When I make this cake I will use zuchinni.I find people need the same taste ,color,texture, and consistency for replacements,thats what makes them work.I use emulsions and food coloring to do this for high carb ingredients in cakes(Like Carrots or oranges).The trick to zuchinni is removing the moisture before using it or the bread/cake won't have a shelf life. ;)
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Umpa, here is my Carrot Cake recipe that I absolutely loved. I had always received compliments on how light and moist it was and the icing wasn't overly sweet. While you are converting Trudi's recipe, can you do mine at the same time. I like using golden flax meal and don't really need the zucchini to look like carrots. It would be nice to have something low carb to serve to company or take somewhere if needed.
Carrot Cake & Cream Cheese Icing
Do not grease pan. Set oven for 350° for metal pan or 325° for glass pan.
Ingredients:
2 Cups White Sugar
1 ½ Cups Oil
4 Egg Yolks
2 Cups Flour
2 Tsp. Baking Soda
2 Tsp. Cinnamon
4 Egg Whites
1 Tsp. Salt
3 Cups Carrots
Directions:
1. Beat together sugar, oil and egg yolks.
2. Add shredded carrots.
3. Sift flour, baking soda, cinnamon and salt.
4. Add flour mixture to batter mixture.
5. Beat egg whites stiff. Fold into cake mix.
6. Put in 9” x 13” pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely (or can frost in baking pan).
Cream Cheese Icing:
½ Cup Butter/Dash Salt
1 Tsp. Vanilla
8 Oz. Cream Cheese
1 Cup Icing Sugar
To Make Frosting: In a medium bowl, combine butter, cream cheese, salt, icing sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake (only covers top of cake, increase by ½ the recipe if you want to ice full cake).
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Sure! It will have to wait until doug gets back from Boston.He took my truck so I can't get to the store.All I have is my motorcycle and there is 5 inches of snow on the ground here.
I need to do a carrotcake recipe for the cookbook anyway. ;)
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Sure! It will have to wait until doug gets back from Boston.He took my truck so I can't get to the store.All I have is my motorcycle and there is 5 inches of snow on the ground here.
I need to do a carrotcake recipe for the cookbook anyway. ;)
WHOA!!!... 5 inches of snow already???
I understand the here in the Nortwest due to El Nina in the Pacific, we will have a MUCH colder VERY snowy winter.
We expect a white Christmas this year.
So far though, the highs have been in the upper-50s and lows upper-40s.
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Carrot cake with cream cheese frosting. Drool...... I still dont understand emulsion or where to find one....
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I buy my emulsions (like extracts) at Ross in the food section for $2.99.They are like extracts beebs.
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Hmmmm
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Today i will be making carrot cake.I apologize for the wait,I have been swamped! ;)
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I cant print anything out right now anyhoo..... :P
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Today i will be making carrot cake.I apologize for the wait,I have been swamped! ;)
No problemo Sherri! :)
If there is anything I can do to help, please let me know.
However, my PC's mainboard is ready to call it quits... It's over 6 years old.
My PS2 keyboard, mouse, and floppy drive ports have all died.
Am using a USB keyboard and mouse to function.
The machine occasionally just "locks up" and requires a power down/up to restart. >:(
So, if I sometimes seem to "disappear", it's probably PC problems.
Will be getting major PC upgrades around the end of this week.
This machine is too old!
Looking forward to the carrot cake recipe!
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You still have a pc that takes a floppy!?!?!? :o
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You still have a pc that takes a floppy!?!?!? :o
Yep!... Like I said, it's over 6 years old.
When I get my new mainboard, I will not have a floppy drive port.
I will need to buy a USB floppy drive to move some of my "old" data over to CDs.
You watch... In a few years, CDs will start to fade away and there will be only DVD, Blu-ray discs, and stick memory drives.
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and there is 5 inches of snow on the ground here.
SNOW???!!! :o :o Doug/Umpa - Its safe to come back down to Florida - hurricane season ends shortly, plus it was 85 today!! ;D ;D
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Romarc we are on our way! :D We are working in NC until mid december then back to the Islands Mon! ;D
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Romarc we are on our way! :D We are working in NC until mid december then back to the Islands Mon! ;D
You guys are SO lucky to be snow birds!
Due to my wife's job, we are stuck here in Western Washington all year.
In fact, our first snows of the year are in this weekend's forecast.
We'll probably have another white Thanksgiving and Christmas.
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[In fact, our first snows of the year are in this weekend's forecast.
We'll probably have another white Thanksgiving and Christmas.
Here too Mouseissue! Not a snowbunny! Do not like snow!
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Here too Mouseissue! Not a snowbunny! Do not like snow!
Don't get me wrong... We love the snow, looking out our window by a nice warm fire with some low-carb cocoa, it's great!
The problem arises when we need to drive somewhere.
There are many Southern Cal transplants here who don't know how to drive when it rains, let alone snows!
Idiot drivers can turn an errand into a nightmare! :o
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There are many Southern Cal transplants here who don't know how to drive when it rains, let alone snows! Idiot drivers can turn an errand into a nightmare! :o
Lots of NorCal drivers can't drive in the snow either! :::Raising my hand::: ;D
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Next recipe to work on! Just finished Biscotti! Go check it out!
http://fattoskinny.net/index.php?topic=1570.0 (http://fattoskinny.net/index.php?topic=1570.0)
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Can you explain this emulsion thing again? better yet a picture of the emulsion perhaps?
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I get mine at Ross for 2.99,but amazon sells them too
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Does anyone know where to get the Butter Vanilla Emulsion in Canada? Or even a store in the Buffalo, NY area. I've never seen them before.
I did find this http://www.vanillafoodcompany.ca/SearchResults.asp?Search=emulsion, (http://www.vanillafoodcompany.ca/SearchResults.asp?Search=emulsion,) pretty pricey though, plus $7 shipping. Let me know if any of my fellow Canadians have found something less expensive.
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Emulsions are great but extracts work just as well.In my case the emulsions were cheaper than the extracts at 2.99. ;)
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Carrot Cake
and cream cheese butter frosting 30 carbs entire recipe
INGREDIENTS
3/4 Cup xylitol
3/4 cup peanut oil
3 eggs
2 cups un blanched almond flour
3 teaspoons ground cinnamon
2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoon vanilla
1/2 teaspoon salt
3 cups zuchinni shredded ( 4medium)
One tablespoon orange food coloring
1/4 cup coarsely chopped walnuts
Cream Cheese Frosting do
1 package (8 oz) cream cheese, softened
1/4 cup butter softened
3 teaspoons heavy whipping cream
2 tablespoon vanilla
3 tablespoons xylitol
Heat oven to 350°F.
Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with non stick cooking spray
Shred zucchini. Lay out in paper towels or a dish towel and roll up and squeeze water out as you are rolling. Repeat this till all liquid is gone.
Put zucchini in bowl and add orange food coloring
In another mixing bowl, beat xylitol, oil and eggs with electric mixer on low speed about 30 seconds Add , cinnamon, baking soda ,baking powder ,vanilla and the salt. Beat on low speed 1 minute.
Stir in flour, zucchini and walnuts
Pour into pans.
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pans to cooling rack. Cool completely
In medium bowl beat cream cheese and butter.
Add whipping cream, xylitol and vanilla with electric mixer on low speed until smooth.
Frost and refrigerate for frosting to firm back up
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Umpa, this looks great!! I can't wait to try it. Just curious why you used peanut oil instead of just canola oil. What is the difference?
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MMMMMMM!!!... I love carrot cake!!!
Can't wait to try it. :) :) :)
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It does sound good ,but I am not a very good baker .
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You can use either schihtzmom. Jo this is so easy beebs could do it! ;)
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;D i think i might be better off not making big cakes..i might lose control and eat the lot..not on purpose ..just because its there....x
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I am making this one RIGHT NOW! I've already shredded the zucchini.... can't wait...
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You are going to love it Owensmath. Next time I'm not going to bother colouring the zucchini.
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It is cooling and it smells so good!
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OMG OMG OMG..............it's so ugly but it's so delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! UMPA - you have outdone yourself again! : )
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Why did it turn out ugly?
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I didn't do the colors. It wasn't as perfectly shaped as Umpa's picture. It sure is good. I had to piece the bottom part back together, as part of it stuck in the pan when the rest of it came out.
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I just made mine in a 9 x 13 pan and iced the top.
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I used the two round ones and stacked them. I may try doing cupcakes next time! : )
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owensmath shared her awesome carrot cake with me today! We even had a cake date and laughed about how we were eating cake and losing weight!
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Hey!!!!!!!!!!! That's my buddy from work!! We laughed about people think that you have to suffer on a diet to lose weight (http://www.fattoskinny.com/)... while we were enjoying a slice of no-carrot carrot cake! That was as tasty as the cake, thinking about how good our new FTS lifestyle really is.
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I am so glad you like it!!!! ;D Its how i get grandson to eat zuchinni! ;)
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Made these as cupcakes and loved them! :) Lasted two weeks in fridge.Makes 24 cupcakes
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Could you please tell me how many servings you figure are in a 8 in. round two layer cake? It will help me calculate my carbs if I know what proportions you are using. Thank you
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In the bakery book I did the carb counts for the total cake(recipe) because I may see a entire cake as 10 slices and you may get 12 and owensmath may get 16. It makes a standard size cake.Having the total carb count for the entire cake you can slice it depending on what you can afford to spend from your carb count or you can make 24 cupcakes and divide the carb count by 24. Got it Mimzy???or did i totally confuse you?? :D :D :D
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Giving a recipe's TOTAL carbs is better than a "per serving" approach.
When I see "serving" in a cookbook or nutrition label, I often wonder how they came to decide on the number of servings per recipe / package.
Did someone somewhere have a global meeting that I missed?
It's much better to give the total carbs for an entire recipe.
That way, a person can better determine how many carbs are in THEIR serving.
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Thanks mouseissue! i really struggled with that decision! :)
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Umpa my son is allergic to almonds. Can I replace the unblanched almond flour with soy flour?? If so do I use the same amount?
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Thanks mouseissue! i really struggled with that decision! :)
Anything for our beloved Recipe Queen, Umpa! :) :) :)
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You are too cute mouseissue! ;D
Sherripie I would use flaxseed before soy.If for no other reason the carb count.Try it and report back.Reduce the flour by 1/4 cup. ;)
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Okay we shall try it. It's for my birthday cake so I hope it turns out.
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For your birthday cake???How about a ice cream cake or frozen pie??? The recipes are in the Bakery book for the ice creams ;D
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Sure! It will have to wait until doug gets back from Boston.He took my truck so I can't get to the store.All I have is my motorcycle and there is 5 inches of snow on the ground here.
I need to do a carrotcake recipe for the cookbook anyway. ;)
MOTORCYCLE. Wow. My kinda woman!
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I use to own a custom Harley Davidson shop in the Texas Hill Country.Now I have a dual sport that I like to go mountain climbing with and ride through the woods.My favorite Harley that I rode for years was a 1980 FXE Shovel.Same one that was in the movie Electraglide and Blue. :)
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I'm having company tonight and I think I'll make No-Carrot Carrot Cake for dessert. Topped with whipped cream, though, not icing.
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This is a amazing cake sarah .Makes great cupcakes too. ;) Let me know how you like it. Grandson eats it for breakfast :)
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I just made No Carrot Carrot Cupcakes. Using whipped cream for the frosting - with pecans on top. DELICIOUS!!!
I learned something while making these today - when you shred the zucchini by hand, it doesn't put out much liquid, but if you use a food processor/grater, it puts out LOTS of liquid.
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I get more requests for this than any other recipe I do,except if its my husband and he wants CoCo Loco rumcake! :D
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WOW, I can't wait to make carrot cake. Umpa, please convert soon. Love carrot cake......
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Hi Ereino, I just wanted to let you know the No Carrot Carrot Cake is in the sugar free bakery book ;) It's probably one of my favorite of Umpas recipes. It's really delish and the best part...my family couldn't tell that there weren't any carrots in it!! LOL Once you get to 50 posts you can request a free book.....Keep posting :)
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My grandson loves this for breakfast ;) Here is the link for the recipe ereino
http://www.fattoskinny.net/index.php?topic=1437.30 (http://www.fattoskinny.net/index.php?topic=1437.30)
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Good golly LOL I must be slow today! ::) I forgot it was posted on the forum. Sorry about that :-[
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Good golly LOL I must be slow today! ::) I forgot it was posted on the forum. Sorry about that :-[
I seem to get s-l-o-w-e-r EVERY day!... The price of a ripe maturity, I guess. :D ;D :D
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;D ;D ;D That must be it! Haha
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Its all good TooSweet! Everybody should have a copy of the Fat to Skinny Bakery Book just so they can drool! :D
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I can't wait to make the carrot cake. Can't wait for Doug to returnhome Umpa so you can go to the store.... Hurry with ANY recipe lol!
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The secret to making the carrot cake is to squeeze all the water out of the zuchinni ;) Here is the recipe link
http://www.fattoskinny.net/index.php?topic=1437.30 (http://www.fattoskinny.net/index.php?topic=1437.30)
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okay, where is my brain - I just read this whole carrot cake section and printed a copy of the carrot cake recipe. I also can't wait for my 50 posts so I can request a copy of the book. YEA! Thanks and it does sound good and think I will make the cup cakes. Thanks UMPA!
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You are only 4 posts away.The trick to this recipe is to squeeze all the water out of zuchinni before you dye it.Its wicked good,grandsons favorite :)
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Hi there,
I have the ingredients ready - just need to find some time to make the cake!
Looking forward to it.
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I am going to have to try this one
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Follow the directions exactly and prepare to get happy!!! ;)
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OK honey, I've made my "sweets" decision for this week! ::)
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Great choice, Doug! :) :) :)
Tony
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You got it!! ;)