LC carrot cake

1 cup butter
2 cups splenda
1 tsp. cinnamon
1 tsp. nutmeg ( if you don't like it really spicey only add 1/2 tsp.)
4 eggs
3 Lg. scoops protein powder
1 cup soy flour
3 tsp. baking soda
mix, add
1 1/2 shreded carrots
2/3 cups walnuts (optional)
Bake 350* 20-25 mins

If you want an icing, mix with hand mixer equal parts cream cheese and butter. Add small amount of whipping cream or half and half to get the consistancy you want.

Enjoy,
Heather

Heather, have you calculated the number of servings and carb counts?

I'm looking at the ingredients and it looks kind a high on the carbs, to me.

Looking at my ingredient bags, cans, and fitday this is what I came up with.

Just for the carrot cake alone.
It gave me 12 servings in a 8x11.5 cake dish

butter- no carbs
splenda- not sure so this is not added in
1tsp. cinn. 2
1tsp. nutmeg 1
4 eggs raw-2
1 1/2 grated carrots 17
2/3 c. walnuts 11
1 cup soy flour- 32 - fiber= 16 carbs
protein powder 4 carbs

Total= 53 divided by 12 servings = 4.42 carbs. This is taking out the fiber from the soy flour and not adding the carbs from the splenda. I have no idea what that would be since on the box is says less than on carb per tsp.
If someone knows how many carbs are actually in 1 cup of splenda I would love to know!
( I have another recipe using 1 1/2 cups splenda and a whole bunch of other junk like cornstarch, and milk, and that carb count is only 2g. so it can't add much!
Later,
Heather

Splenda = 24g per cup, so 2 cups would be 48g ... Divided by 12, that adds another 4g per serving.

More carbs for any icing of course ... Most commercial cream cheeses, such as Philadelphia, have 1 g per Tbsp (½ oz)

This sounds really yummy, and suitably rich .... but definitely an infrequent treat. Would be good for Maintenance.

Doreen

Splenda has 24 grams, bulk pourable Sugar Twin has 12 per cup.

I have found that by combining the two, I can use half the amount of each. So, 1 cup of Splenda would become 1/4 cup Splenda and 1/4 cup Sugar Twin. You can also fool around, using less of each and adding liquid Sugar Twin, which has no carbs. How low can you go?

Karen

Ask a question, and you shall recieve an answer. Thank you both very much.

About the cream cheese the regular Philly has 1 carb per 1 oz. not 1 carb to 1/2 ounce like the one you mentioned. Is that the low fat kind?

Thanks again,
Heather

Thank you for this recipe!
I haven't tried it yet but as a new locarber, carrot cake was one of the things I was thinking I can't live without!
I've been playing around (in my head) with ingredients trying to think of low carb replacements and voila! here it all is!
Thank you muchly

A suggestion....

When I was playing around with pork rind carrot cake - yes really!- I used daikon in place of carrots for a lower carb count and a lot of cinnamon to improve the flavour.

Karen

Pork rind carrot cake? Oh my, I just don't know about that. I'm not much for pork rinds though. I bet you could cut at least 1/2 if not more of the carrots and use summer squash instead. (green)
It only has 3.6 grams of carbs per cup chopped. But you would grate it just like the carrots. I've used them both before in a loaf and it was quite tasty. Think I'll give that a shot when I'm off re-induction.

Heather

Oh, yes! And it's unbelievably low in carbs!

I gave up on it after 3-4 tries because I couldn't stand eating it anymore. I was trying to make it a bit fluffier, but without gluten?

I brought is to work, and no one could guess what was in it. It was some what like a flat, dense carrot cake.

Maybe I should post it and let someone else have a go at it!

Karen

I think people will try almost anything if it is low in carbs. I bet if you post it, quite a few people will give it a try. Just how low in carbs are we talking, hey I might give it a try!

Heather

I'd love to take a crack at it...

Here it is, the work in progres...

Judi, you tried the ginger cookies and found them dry. That's what this is like, with a bit more more moistness from the daikon.

It rises high, then sinks. The solution may be gluten flour/adding cream cheese/3-4 egg whites beaten stiff and folded in.

I tried more daikon, I tried heating the daikon with the pork rinds, I tried beating the eggs until they tripled in volume. Nada!

Now I'm on to creating pork rind cheese bread. Go figure!

So, give it your best shot!

Faux Carrot Cake
Makes 1 8-inch cake

5 oz. pork rinds, finely ground (2 cups ground)
1/2 cup granular Splenda
1/2 Cup brown Sugar Twin
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. cinnamon
1 Tbsp. pure vanilla extract
1/2 cup sour cream
3 eggs
1 cup finely grated daikon radish, squeezed of excess water and finely chopped.

Preheat the oven to 350°F. Butter a 8-inch round springform pan and line the bottom with parchment paper. Butter the parchment paper.

Grind the pork rinds until fine in a food processor. Combine the pork rinds, Splenda, Sugar Twin, baking powder, soda and cinnamon with a whisk until blended. In a separate bowl, beat the vanilla, liquid sweetener, sour cream and eggs together. Stir into the pork rind mixture until well blended. Fold in the grated daikon.

Scrape into the prepared pan and smooth out the top. Bake for 35-40 minutes until the top springs back when lightly pressed. Cool completely on a rack.

Total: 1381
Fat: 84
Carbs: 32
Fiber: 2
Protein: 110


Icing

4 oz. unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
2 Tbsp. Splenda
2 Tbsp. white Sugar Twin
a few drops orange extract

Beat all the ingredients together until fluffy. Spread on the cooled cake. Keep the cake refrigerated.

Total: 1238
Fat: 133
Carbs: 8
Fiber: 0
Protein: 10