How To make Fat Free Carrot Cake
BETTE LELAND (CGVH43B) 1 1/2 c Unbleached flour
1/2 c Wheat germ
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1/4 ts Salt
1 c Brown sugar
1 c Fat-free egg substitute
8 oz Non-fat plain yogurt
2 ts Vanilla
8 oz Can pineapple tidbits in
-natural juice; drain 1 c Raisins
2 c Carrots; shred
4 oz Light cream cheese; or
-neufchatel; soft 2 1/2 c Powdered sugar
1/2 ts Vanilla
1/4 ts Almond extract
2 ts Lemon juice
Preheat oven to 350. Thoroughly coat a 9x13 baking pan with non-stick cooking spray. Set aside. In bowl, combine flour, wheat germ, baking soda, baking powder, cinnamon and salt. Stir to blend and set aside. In large mixing bowl, combine brown sugar, egg substitute, yogurt and vanilla. with electric mixer, beat on med. speed until sugar disolves. With the mixer on low speed, gradually add the flour mixture, beating only until all the flour is moistened. Scrape down the sides of the bowl with spatula. Fold in pineapple, raisins and carrots. Pour batter into prepared pan and smooth surface. Bake 30-40 min. Allow to cool completely. Spread top lightly with LIGHT CREAM CHEESE FROSTING-With electric mixer, beat cream cheese until soft. Gradually add the sugar and beat until fluffy. Add the vanilla and almond extracts and lemon juice and continue beating until smooth and fluffy. -----
How To make Fat Free Carrot Cake's Videos
This Carrot Cake has 91g of Protein
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Macros carrot cake without frosting: 863calories, 93C, 16F, 75P
Macros with frosting: 957calories, 98C, 17F, 91P
100g oat flour
50g whey vanilla
30g sweetener
1/2 tsp ginger, 1tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
salt
150g carrots
1 egg
100g egg whites
100g skyr
100g milk 0.1%
1/2 lemon
5g sweetener
10g whey/casein vanilla
30g skyr
60g fat free cream cheese
Bake at 180°C or 350°F for 40 min.
00:00 Dry and wet ingredients
02:43 Ad (Blendercap)
03:37 carrot cake finish
04:41 macros
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How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
Recipe:
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How to make keto vegan carrot cake | Keto vegan gluten-free
Who could say no to a lovely slice of cake and a cup of tea? Certainly not me! This creamy, moist, fluffy carrot cake is no doubt one of life’s simplest yet most luxurious pleasures. All keto vegan and gluten-free x
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INGREDIENTES
-----------------------
Dry Mixture:
200g almond Flour
45g coconut Flour
2 tbsp desiccated coconut
2 tsp baking powder
1 tsp baking soda
1 pinch of Salt
2 tsp ground cinnamon
Wet Mixture:
4 tbsp ground flaxseed
1 cup cold water
1/2 cup erythritol sweetener (adjust for your taste)
80g melted coconut oil
1 tsp vanilla Extract
1 tbsp lemon juice (or apple cider vinegar)
1 cup shredded carrots
Coconut whipped cream:
2 tins chilled coconut cream (400ml each)
powdered sweetener (I use erythritol)
Toppings:
Chopped walnuts
Shredded carrots
Shredded ginger
DIRECTIONS
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1. Prepare “flax egg” by 1 cup of cold water to the ground flaxseed. Mixell and leave to rest for 15mins.
2. Sift all ingredients for the Dry Mixture into a mixing bowl.
3. Add all the remaining ingredients for the Wet Mixture (bar carrots) into the same bowl as the “flax egg” and mix well. Add in the shredded carrots and whisk everything together.
4. Combining Dry and Wet mixture together using the “folding” action. This helps to retain the air in the mixture.
5. Grease a 8x8 inch cake tin with oil (line the bottom of the tin with a baking sheet). Pour the cake batter into the tin and smooth/even out the surfaces.
6. Bake the batter in a 180C/350F preheated oven for 50-60 minutes in total. At around the 30 minute mark, place a layer of baking sheet (or foil) on the top of the cake tin to prevent over-browning. Bake for the remaining time.
7. Leave the cake to completely cool in the tin before removing the cake.
8. Divide the cake into two equal pieces to create a double layer cake or simply leave it as a single layer. Cover the cake with the “coconut whipped cream” (instructions below). Options to sprinkle chopped walnuts, shredded carrots and fresh ginger as toppings.
COCONUT WHIPPED CREAM
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Scoop out the “cream” part of the coconut cream only (skim off coconut water). Whisk the chilled cream till it’s light and creamy. Incorporate powdered sweetener for the sweetness.
#KetoCarrotCake
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Simple Carrot Cake | Healthy Recipe
The BEST Healthy Carrot cake recipe! Applesauce makes it super moist, and cinnamon and nutmeg give it a delicious spiced flavor. In this recipe you don’t need eggs and tons of sugar! Enjoy it on its own, or take it to the next level by frosting it in rich, creamy cream cheese frosting.
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---------------------------------- RECIPE ------------------------------------
Ingredients
Cake:
* 2 1/4 cups whole wheat flour (270 g)
* 3 teaspoons baking powder (*see note below)
* 1 teaspoon baking soda
* 3 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1 teaspoon sea salt
* 1/2 cup applesauce (125 g)
* 1 cup oat milk (250 ml) or any type of milk
* 2 teaspoons vanilla
* 1/3 cup honey (100 g) or 1/2 cup sugar
* 1/2 cup melted coconut oil (110 g) or any vegetable oil
* 2 cups grated carrots (2,5 - 3 medium carrots)
* 1/2 cup raisins and chopped walnuts
Frosting
* 2 tablespoons honey (43 g)
* 1 1/2 cup low-fat cream cheese (350 g)
Instructions
1. Preheat the oven to 350°F and grease a 7x11 baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. Pour into the bowl the applesauce, oat milk, vanilla, honey and oil.
4. Mix the mixture until just combined.
5. Fold in the carrots, raisins and walnuts.
6. Bake for 45 to 60 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting!
7. Make the frosting: combine cream cheese and honey until very smooth, scraping down the sides occasionally.
8. Frost the cake and sprinkle with something.
9. Store frosted cake in the fridge.
ENJOY!
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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RAW VEGAN || FAT FREE || CARROT CAKE BLISS BALLS
CHECK OUT THESE DELICIOUS, SUPER SIMPLE, RAW VEGAN CARROT CAKE BLISS BALLS!
They're fat free and guilt free and they go really well on nice-cream or just as a great snack on their own.
Enjoy!!
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Sugar Free Carrot Cake Recipe | Low Carb Carrot Cake Recipe | Diabetes Recipes
Who says you can't have your cake and eat it too? Our sugar-free carrot cake recipe is the perfect guilt-free indulgence for any occasion!
Moist, delicious, and packed with wholesome goodness, this cake will have your taste buds dancing with joy. So go ahead, treat yourself to a slice (or two!) and enjoy a little sweetness without the sugar rush!
Recipe:
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