I found this recipe here.
Carrot Cake There is very, very little sweetener in it, yet it tastes pretty good. Everyone in my little family liked it. It takes some time but is definately worth making.
So far I have lost 3 pounds. I can still have my cake and eat it too!:D However, I think the mirrors in my house lie, because I look good in them. Well not hot or anything like that ....lol ...far from that ... but I thought I looked okay. BUT, I went to a thrift store the other day and caught sight of myself in the mirror there and I was shocked. Reality hit. I didn't look so nice. I need to loose about 15 pounds to be where I would like to be. Though the pounds are coming off slowly eating this way, I don't mind. Just as long as they continue to do so.
I've been a terrible, terrible blogger, I know! Just like some of you I find that I get so much done when I stay away from the computer. There's so much to do and so little time these days. But I still like reading blogs and what not with a cup of tea. It's a nice break from my day. I just don't always have the time to write.
Carrot Cake
10 servings
1/2 cup unsweetened coconut
6 ounces crushed pineapple with juice (one 8-ounce can)
1/2 cup butter
1 tsp powdered stevia extract
3 tbsp date sugar ( I used maple syrup)
2 eggs, warmed to room temperature and beaten
1/3 cup plain nonfat yogurt ( I used a plain organic yogurt)
1/4 cup soymilk or milk
1 tsp vanilla extract
1/2 tsp maple flavoring
1/2 cup chopped walnuts
2 cups grated carrots
1 cup whole wheat pastry flour
1 cup unbleached white flour ( I used 2 cups whole wheat instead)
2 tbsp soy flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp salt
Preheat the oven to 350 degrees F. Oil an 8 to 9-inch springform pan or a 6 x 10-inch cake pan.
Soak the coconut in the pineapple and juice. Use all the juice from an 8-ounce can of pineapple but only 6 ounces of the pineapple. Set aside.
Soften and cream the butter in a large mixing bowl. Cream in the stevia extract and the date sugar. Gradually cream in the beaten eggs. Don't worry if the butter separates.
Thin the yogurt with the soymilk or milk and add to the butter mixture. Mix in the vanilla and maple flavoring. Stir in the walnuts, the coconut-pineapple mixture and the carrots.
Sift the flours, leavenings, cinnamon, and salt together twice in a separate bowl.
Fold the dry ingredients into the wet ingredients, stirring just until blended. The batter will be stiff.
Spoon the batter into the cake pan, and bake for 1 hour. Cool in the pan.
Release the pan and top with Cream Cheese Frosting (following).
Cream Cheese Frosting
(1 cup)
8 ounces soft cream cheese
2 tbsp soymilk or milk
1 ½ tbsp lemon juice
Finely grated rind of ½ lemon
1/3 tsp to ½ tsp powdered stevia extract (to taste)
1 tbsp honey
Soften the cream cheese with the milk in a bowl. Beat in the lemon juice, lemon rind, stevia extract, and honey. Whip until thoroughly blended and creamy.
(Excerpted from Stevia: Naturally Sweet Recipes for Desserts, Drinks and More!, Book Publishing Company )
