RJM62
Touchdown! Greaser!
- Joined
- Jun 15, 2007
- Messages
- 13,157
- Location
- Upstate New York
- Display Name
Display name:
Geek on the Hill
Sort of sugar free, which is to say there's no added sugar, but some of the ingredients have naturally-occurring sugars.
Ingredients (Cake)
2 cups Unbleached Flour (NOT self-rising)
2 tsp baking soda
2 cups Stevia sugar substitute
1 3/4 cups vegetable oil
5 large eggs, beaten
1 tbsp cinnamon
1 tbsp spiced rum
1 tsp nutmeg
1 tsp ginger
1/2 tsp allspice
1/2 tsp vanilla extract
1/2 tsp mapeline
3 cups shredded carrots
5 ounces or so unsweetened dried fruits of your choice
Ingredients (Icing)
8 ounces cream cheese, softened
2 tbsp butter, softened
1 tbsp stevia baking sugar substitute, not softened
1/2 tsp vanilla extract
Directions
Throw the flour, baking soda, stevia, cinammon, nutmeg, ginger, and allspice into the mixer bowl and let it mix. Let it mix for a long time. How long? About twice as long as you think it needs. Maybe a little more, even. If you don't mix it long enough, the baking soda will not distribute evenly through the flour, and the carrots will turn green. Don't ask me how I know this.
Add the oil, vanilla, mapeline, and rum, and let it mix for a while.
While the batter is mixing, beat the eggs.
Add the eggs to the batter and let it mix some more.
While the batter is mixing some more, shred the carrots.
Add the carrots to the batter and let it mix some more.
While the batter is mixing some more, chop the dried fruit into little pieces.
Add the dried fruit to the batter and let it mix some more. Preheat your oven to 350 F. in the meantime. For this recipe (as with most cakes and breads), you really should preheat the oven.
Dump the batter into a cake pan and bake it at 350 F. for 35 to 40 minutes.
Let the cake cool.
Toss the cream cheese, butter, vanilla, and stevia into the mixer and let it mix for a while.
Ice the cake, preferably more nicely than I did.
I don't bake cakes very often (I prefer baking breads), but this is Easter weekend, and it's customary for all of us in the family and invited friends to bake something.
Because several people who will be attending (including myself) have diabetes, I wanted to make a cake that's not downright lethal to a diabetic. This cake isn't "low-carb" by any stretch of the imagination, but it's low enough in sugar and high enough in lipids that a diabetic should be able to enjoy a modest piece without spiking. (I've tested it on myself a number of times.)
Enjoy!
-Rich
Ingredients (Cake)
2 cups Unbleached Flour (NOT self-rising)
2 tsp baking soda
2 cups Stevia sugar substitute
1 3/4 cups vegetable oil
5 large eggs, beaten
1 tbsp cinnamon
1 tbsp spiced rum
1 tsp nutmeg
1 tsp ginger
1/2 tsp allspice
1/2 tsp vanilla extract
1/2 tsp mapeline
3 cups shredded carrots
5 ounces or so unsweetened dried fruits of your choice
Ingredients (Icing)
8 ounces cream cheese, softened
2 tbsp butter, softened
1 tbsp stevia baking sugar substitute, not softened
1/2 tsp vanilla extract
Directions
Throw the flour, baking soda, stevia, cinammon, nutmeg, ginger, and allspice into the mixer bowl and let it mix. Let it mix for a long time. How long? About twice as long as you think it needs. Maybe a little more, even. If you don't mix it long enough, the baking soda will not distribute evenly through the flour, and the carrots will turn green. Don't ask me how I know this.
Add the oil, vanilla, mapeline, and rum, and let it mix for a while.
While the batter is mixing, beat the eggs.
Add the eggs to the batter and let it mix some more.
While the batter is mixing some more, shred the carrots.
Add the carrots to the batter and let it mix some more.
While the batter is mixing some more, chop the dried fruit into little pieces.
Add the dried fruit to the batter and let it mix some more. Preheat your oven to 350 F. in the meantime. For this recipe (as with most cakes and breads), you really should preheat the oven.
Dump the batter into a cake pan and bake it at 350 F. for 35 to 40 minutes.
Let the cake cool.
Toss the cream cheese, butter, vanilla, and stevia into the mixer and let it mix for a while.
Ice the cake, preferably more nicely than I did.
I don't bake cakes very often (I prefer baking breads), but this is Easter weekend, and it's customary for all of us in the family and invited friends to bake something.
Because several people who will be attending (including myself) have diabetes, I wanted to make a cake that's not downright lethal to a diabetic. This cake isn't "low-carb" by any stretch of the imagination, but it's low enough in sugar and high enough in lipids that a diabetic should be able to enjoy a modest piece without spiking. (I've tested it on myself a number of times.)
Enjoy!
-Rich
