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Discussion Starter #1
This came to me via Diabetes Daily & I just haven't gotten round to making it until tonight. Carrot Cake (low carb)

I've tweaked a bit to try lowering the carbs even more, but I seem to have added a few instead :rolleyes: Feel free to increase the sweetener in both the cake & the frosting if you like your desserts REALLY sweet.

FOR THE CAKE
* 1/4 cup crushed pineapple
* 3/4 cup chopped pecans
* 1 1/2 tsp. lemon juice
* 1/3 cup olive oil
* 2 cups almond meal
* 2 tsp baking powder, plus a pinch for the beaten egg white
* 1 tsp baking soda
* 1 rounded tsp ground cinnamon
* 1/2 to 3/4 cup powdered sweetener (I used Ideal Brown No Calorie Sweetener)
* 1 cup finely grated carrots
* 2 eggs

FOR THE FROSTING
* 2 8-oz pkgs. cream cheese, softened
* 1/2 cup butter, softened (1 stick)
* 6 tbsp. powdered sweetener
* 1 1/2 tsp. lemon juice

1. Heat oven to 325° (160C) (gas mark 3)
2. Combine pineapple, pecans & lemon juice; leave to soak while you make the cake
3. Grease 2 x 8” cake tins (I lined 'em with wax paper)
4. Mix the almond meal with baking powder, baking soda and cinnamon
5. Separate one of the eggs. Put the white in a small bowl and the yolk in a large one
6. Break the remaining whole egg in with the yolk; add the sweetener
7. Whisk together for 1-2 minutes until thick and foamy
8. Slowly pour in the oil and continue to blend on a low speed until well mixed
9. Add the almond mixture to the egg mixture, half at a time, gently stirring with a rubber spatula or big spoon. The mix will be quite stiff
10. Put the extra pinch of baking powder in with the egg white and whip to soft peaks
11. Fold the carrots & pecans mixture (and any liquid) into the almond mixture
12. Gently fold in the whipped egg white
13. Divide batter equally between both cake pans
14. Jiggle the pans gently to level the batter
15. Bake for 35-40 minutes until risen and firm or until a knife inserted in the center comes out clean. Leave to cool in the pans for 5 minutes; turn out onto a wire rack; let set until fully cooled.

To make the frosting:
1. Combine cream cheese, butter & sweetener, blend until smooth. Add lemon juice
2. Spread the frosting over each half & place one layer on top of the other

Total carbs for the entire cake = 107, so divide by the number of slices.
Cutting it into 16 equal slices - serving size: 88g
calories per serving: 319
calories from fat: 272
total fat: 31g
saturated fat: 11g
trans fat: 0g
cholesterol: 79mg
sodium: 286mg
total carbs: 7g
dietary fiber: 2g
sugars: 3g
Protein: 6g
vitamin A: 46%
vitamin C: 2%
calcium: 11%
iron: 6%
 

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Discussion Starter #4
I didn't think pineapple would be any carbier than orange, and prob'ly higher fiber, y'think? :)
 

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My chart shows a 3" orange is 22 carbs, 3 fiber, net 19 and 1/4 cup fresh pineapple is 6carbs, 1 fiber, 5 net. Canned pineapple should depend on whether sugar is added, etc but my list shows 2 slices of canned pineapple is 15 carbs, 1 fiber, 14 net - I'd check the can. Recipe sounds yummy... I wonder if I can make a one layer cake with half the recipe.
 

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Discussion Starter #7
My mistake - orange IS higher fiber if you eat the whole fruit. This recipe called for squeezing the juice, so maybe pineapple is still better for this particular thing, if it's packed in natural juice & not heavy syrup.

It doesn't rise much, Vicky, so you could prob'ly bake it in a 9x13 pan & have a one-layer cake without even halving the recipe.
 

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But I want to only make 1/2 because I'm pretty sure it's not a good idea for me to eat a whole cake.. even a low carb one. :D

Almost forgot.. I'm pretty sure the carbs listed on the can for the pineapple includes the juice... I'll have to guess how much for the drained pineapple.
 
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I like it, will def give this a try.
 

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WOW? Bake your cake and eat it too! I'll not miss it, anyway carrots and pinapple are big time favourites with us, I keep making carrot halwa, sort of pudding, in M/W. This time I'll make the cake..thankQ Shanny, any more??
 

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I've never baked a cake... It sounds wonderful... I may have to try it...

bugg;)a small slice of cake is better than no cake...
 

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Discussion Starter #12
Whadya talkin' about "small"??? The whole bloomin' cake has only 100g of carbs . . . you could have half of it & I could have the other half & we'd still be within safe carb limits for the day! :D :D :D

Happy baking, Bugg . . . you're gonna LOVE this! ;)
 

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Great recipe Shanny. Hubby made this for Easter dinner at the neighbor's house today. Everyone who had it could not believe it was low carb and sugar free... We came home with some of it left and it will be a nice treat tomorrow after work
 

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Discussion Starter #14
I had intended to make it this weekend too - until we decided to have Marty's strawberry waffles for Easter dinner. I may still put one together, since our original meal was just postponed & pushed back a day or so - I already had the bird thawed when we got distracted by the waffles, so we 'bout gotta cook it. :eek:

And about those waffles . . . after 11 p.m. we both realized that four of those little cuties smothered with real whipped cream & strawberries, had filled us up so completely that neither of us got the munchies during the evening. That is REALLY amazing! :cool:
 

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My waffle recipe is a little different than Marty's but it is made with whey powder and flaxseed. They do fill you up and boy do my bgs love them. I am usually in the mid 80's- low 90's after I eat them. I make a whole bunch ( with added blueberries) and freeze them in a baggie. When I need a quick meal or healthy snack I pop one in toaster.
 

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I *really* need to try this cake... I love cake, like crazy ... and will eat it if it's around... would rather eat this than have to go pound out an additional 2 hours of high-intensity aerobic exercise 40 minutes after eating, rofl.
 

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Discussion Starter #17
My waffle recipe is a little different than Marty's but it is made with whey powder and flaxseed. They do fill you up and boy do my bgs love them. I am usually in the mid 80's- low 90's after I eat them. I make a whole bunch ( with added blueberries) and freeze them in a baggie. When I need a quick meal or healthy snack I pop one in toaster.
Would you post your waffles too, Jeanne? Pretty please?! :cool:
 

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How did you like them waffles Shanny. Quite filling I know. Same here my wife and I both didn't eat no more than a sliver of cheese from 5:30pm till the next morning. BG stayed as stable as you could want them to be.



I had intended to make it this weekend too - until we decided to have Marty's strawberry waffles for Easter dinner. I may still put one together, since our original meal was just postponed & pushed back a day or so - I already had the bird thawed when we got distracted by the waffles, so we 'bout gotta cook it. :eek:

And about those waffles . . . after 11 p.m. we both realized that four of those little cuties smothered with real whipped cream & strawberries, had filled us up so completely that neither of us got the munchies during the evening. That is REALLY amazing! :cool:
 

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Discussion Starter #20
If you're a carrot cake fan, it's an excellent LC copy. I made it last year for my brother-in-law's birthday - he's type 1.5 - and he was so pleased, he thanked me about six times! I think he hadn't had a birthday cake since his D diagnosis about eight or nine years ago.

There's another cake around here that I haven't tried yet, but Moon has . . . it's a chocolate cake made with black beans. Here's the thread: http://www.diabetesforum.com/diabetes-recipes/6068-secret-chocolate-cake-2.html#post49415 So if cakes are your thing - have at it, Margaret! ;)
 
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