Saturday, August 05, 2006

Blue Dishcloths and Low Carb Pumkin Carrot Cake

Between Crochet , kniting and quilting I take time to make wonderful deserts. Today I finish two dishcloths, tell me what do you think about them. Do you like them? Do you like the ring , it will help you with the easy hanging after use?

This is a recipe I adapted from the internet and I will tell you it is delicious. High Calorie, but very nutritious. Remember you can make it low fat, but it will not be as filling. each slice can have anywhere from 250 to 500 Calories depending on how many slices you make and what ingridients you use. One thing is for sure, it will not throw your insuline off like a regular cake. I cut the cake in 8 slices, oh! and it freezes well. I say that because it has no preservatives and it will not last more than a week in the fridge without going bad. Thanks for stopping by.

Pumpkin Carrot Cake with Cream Cheese Frosting
Preparation Time: 20 min.
Bake Time: Approx. 25-30 min.
Makes: 20 servings

1.5 cups SPLENDA® No Calorie Sweetener,
3/4 cup (Canola Oil or Olive Oil)
1 cup Egg Substitute 1 (15oz.) or 4 eggs
1 can Pumpkin Puree (15-16 oz)
1 cup of shredded raw carrots
2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 Tbsp. Cinnamon (Pumkin SPice)
1/4 tsp.Salt

1 (8oz.) pkg. Reduced Fat Cream Cheese (2 packages of cream cheese for double layer)
1/4 cup Butter, softened 1/2 tsp. Vanilla 1 drop Imitation Maple Flavor
3/4 cup SPLENDA® No Calorie Sweetener, (Optional 1/2 cup unsweetened sherred coconut.)

1.PREHEAT oven to 350°F. Lightly oil or spray a 13X9 inch pan or two (2) 9 inch round pans with baking spray. Set aside. The two 9 inch round is to make a double layer cake.

2.MAKE CAKE. Place SPLENDA® Granular, oil, egg substitute or eggs and pumpkin puree and carrots in a large mixing bowl.
Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan(s).

3.BAKE in preheated 350°F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.

4.MAKE FROSTING. Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice
cake when cake is completely cool.

Optional garnishes: Sprinkle finely chopped walnuts, pecans or crushed ginger snaps over the top of the cake.

1 comment:

Anonymous said...

Hi Andy! I found your blog through the Blogger search area. I crochet and also dabble a bit in quilting. Although I don't have HIV/AIDS, I do have Type 1 Diabetes and some other problems that are chronic. I can sympathize with you in that respect (having to take meds for the rest of your life and no cure for the disease).

I got to this recipe and noticed that it is sugar-free!!!! Thank YOU!!!! It sounds delicious! I'm always looking for sugar-free recipes - especially ones that taste good. I'm going to have to try this, now that I have a first-hand opinion of the taste!

Looking forward to reading more of your blog and seeing more of your creations. So far, so good! You do lovely work!

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