Carrot Cake
Source of Recipe
Joanne
Recipe Introduction
Flour substitute:
1 cup finely ground nuts-pecan, walnut or macadamias
1 cup protein isolate derived from whey, egg whites, or soy
(powdered protein drink mix)
1 tablespoon Gluten
Mix together well, use as substitute for 2 cups flour in
baked foods.
Sugar substitute:
2 cups sugar is equivalent to 2 cups bulk style Splenda
Or 65 packets of Splenda
Or 2 cups sugar twin or brown sugar twin
Unknown amount of saccharine-perhaps 20 envelopes of sweet n
low (I think that is the one made from saccharine)
Unknown amount of Stevia-perhaps someone can guide us for
that one.
Do not use aspartame in recipes that have to be heated.
List of Ingredients
1/2 Cup oil
1/2 cup butter
2 Cups (equiv) sugar substitute*
4 eggs (beaten)
2 teaspoons vanilla
3 Cups carrots (grated raw)
2 cups flour substitute*
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup nuts (chopped)
1 cup raisins (if you can tolerate the carbs)
Recipe
Mix & cream oil, butter, and sweetener well.
Add beaten eggs and vanilla.
Stir dry ingredients and add to butter mixture. Mix well.
Add carrots and nuts. Mix well again. Bake in two 9" or
three 8" layer pans. Grease pans well. Bake at 300 degrees 1
hour or until done.
Cream Cheese Frosting:
2 ( 8 oz) pkgs cream cheese
1/2 stick butter
1/2 cup sour cream
2 cups bulk style splenda
1 Tablespoon vanilla
Let cream cheese and butter reach room temperature. Mix
well. Add sour cream, sweetener, and vanilla. Beat well.
Frost the cakes when cool.
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