I made it in a stand mixer for Christmas. It was good. The flavor is wonderful; the texture is something I've gotten used to with other LC recipes. Shared it with family who really enjoyed it, too. But is WAY too much cake for just a couple of people and I'm not big on freezing desserts, so I'm not sure I'll make it again except for a big birthday or something.

Thanks everyone for all your advice. I have to buy some more almond flour, and some erythritol before I can make it though.

Has anyone tried it in anything other than a bundt pan? I have one, but I was just wondering.

I don't mind freezing desserts, as long as they do okay with it. I'm the only one LC in the house, so there is an advantage in that. Although my BF does like to eat some of my LC treats, and freezing them makes it less likely that he will eat them before I get a chance. I am much better at rationing treats than he is

i made this cake today. it turned out great. the only thing is i am confused about the counts. i have seen counts of 68, 92, 74, and 141 for the entire cake. can somebody clear this up for me???

I don't use a bundt pan, I use a square and it turns out perfect every time (3 times now!) I have to admit though, I like it better when I grind the almonds myself instead of using preground almond flour. I like the texture better.

It's 68g of carbs for the whole cake if you use liquid Splenda.

Could Anyone please tell me what to use if i dont have weath gluten? Is there anything else I could substitute it for? Should I use more almond flour?

I really want to try this cake?

Thanks!

Dee

Hi All,

This is a carrot cake recipe with 1 cup mayo. I wondered if anyone has any ideas on converting it, ala the chocolate one? If you go to:
http://www.homebasics.ca/viewrecipe.asp?recipeid=6114
you will see this gorgeous layer cake in full color.

Scrumptious Carrot Cake with Cream Cheese Frosting


Prep Time: 25 mins

Cook Time: 30 mins

Makes: 12 servings

Cake

3 cups all-purpose flour 750 mL

2 cups granulated sugar 500 mL

2 tsp baking soda 10 mL

1 1/2 tsp ground cinnamon 7 mL

1/2 tsp ground nutmeg 2 mL

1/2 tsp salt 2 mL

1/4 tsp ground cloves 1 mL

1 cup Hellmann's Real Mayonnaise 250 mL

1/3 cup milk 75 mL

2 eggs 2

3 cups peeled grated carrots 750 mL

1 cup well-drained crushed pineapple 250 mL

1 cup chopped walnuts or pecans 250 mL

Frosting

6 oz cream cheese, softened 180 g

4 cups icing sugar 1 L

4 tbsp Imperial Margarine 60 mL

4 tsp lemon juice 20 mL

2 tsp vanilla extract 10 mL


Cake
Preheat oven to 350° F (180° C). Grease 2 x 9-inch (23 cm) cake pans and line with parchment paper. Set aside.

In a large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt and cloves. Add Hellmann's Mayonnaise, milk and eggs. With an electric mixer, beat at low speed for 2 minutes, scraping the bowl frequently. (Batter will be thick.) With a large spoon, stir in grated carrots, drained pineapple and walnuts. Evenly spoon into prepared pans.

Bake 40-45 minutes or until toothpick inserted in the centres comes out clean. Cool on wire rack for 10 minutes. Remove from pans and let cool completely.

Frosting
In a medium bowl, with electric mixer, beat cream cheese, icing sugar, margarine, lemon juice and vanilla until light and creamy, about 5 minutes. Evenly spread frosting over cooled cake.



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