Guest guest Posted January 24, 2001 Report Share Posted January 24, 2001 Here are 2 carrot cake recipes. The lowest fat ones I could find in my saved files. I would just leave out the nuts. One of them calls for shortening which I no longer use but don't know what to substitute. lynn * Exported from MasterCook Mac * Carrot Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cake flour -- sifted 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup shredded carrots 1/2 cup orange marmalade 1/4 cup pecans -- finely chopped 1 cup sugar 2/3 cup shortening -- melted 2 eggs Sift together flour, baking powder, and baking soda, salt, and spices. Add rest of ingredients. Blend well. Spread batter in _greased_ fluted 2 quart mold or mini bundt pan or 9 " square pan. Bake 40-50 minutes at 350 degrees. Cool 10 minutes. Flip on rack. Cool completely. Glaze. - - - - - - - - - - - - - - - - - - Per serving: 419 Calories; 21g Fat (44% calories from fat); 4g Protein; 57g Carbohydrate; 54mg Cholesterol; 368mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Vegetable; 1 1/2 Fruit; 4 Fat; 2 1/2 Other Carbohydrates _____ * Exported from MasterCook Mac * Favorite Carrot Cake Recipe By : Cooking Light Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups ( 4 medium ) carrots -- shredded 1 1/2 cups oil 4 eggs 1 cup nuts -- chopped Grease ( not oil ) and lightly flour 2 9 " round cake pans. Lightly spoon flour into measuring cup, level off. In a large bowl, blend all cake ingredients, except nuts at a low speed until moistened. Beat 3 minutes at high speed. Stir in nuts, pour batter into pans. Bake at 350 for 35 - 45 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans. Cool completely. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 6642 Calories; 430g Fat (57% calories from fat); 78g Protein; 649g Carbohydrate; 862mg Cholesterol; 3861mg Sodium Food Exchanges: 16 Starch/Bread; 6 Lean Meat; 26 Fruit; 81 1/2 Fat; 27 Other Carbohydrates NOTES : Use Cream Cheese frosting _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2001 Report Share Posted January 24, 2001 Lynn writes: >Here are 2 carrot cake recipes. The lowest fat ones I could find in my >saved files. I would just leave out the nuts. One of them calls for >shortening which I no longer use but don't know what to substitute. Spectrum has a new all-organic, non-hydrogenated shortening that doesn't have to be refrigerated. I've used it and like it pretty well. It is made with organic palm oil. Don't worry, though, it's not the same thing as palm kernel oil. It does contain saturated fat, but is about 50% mono-saturated. From what I've read and understand, if your diet is very low in animal fats, then you should be able to tolerate this product and non-hydrogenated coconut oil very well with no harmful effects. Lots of people in Southeast Asia (Thailand, Singapore, Malaysia) live on these natural saturated fats and never develop heart disease, but they eat very little animal fat and basically no dairy. (Keep in mind, also, that I am not a registered dietician or nutritionist!) BTW, Spectrum also has a new organic non-hydrogenated margarine that stays firm at room temperature - which Earth Balance doesn't - but I think it has a weird, slightly sour after-taste. It must be their " natural butter flavor (non-dairy derived) " What is THAT all about? How can butter flavor be " natural " if it isn't from butter? I'd stick with Earth Balance unless you're trying to keep something firm at room temp. Just my .02 worth. For those of you who aren't familiar with it, Earth Balance is a non-hydrogenated margarine (which comes in a non-GMO version as well) which tastes great, and is hard when cold, but melts at room temp. For example, it makes a great cake frosting, but you have to keep the cake cool (preferably refrigerated) or you end up with the icing running off it. For those of you outside the U.S., sorry if these specific products aren't available. I envy those of you in the UK because I've been told that you have vegan cheeses that are supposed to actually taste good and melt. Is that true, or just a myth? Lisa Lisa T. Bennett (ltbennett) Alchemy Editing - " We turn leaden prose into words of gold " " You must be the change you wish to see in the world. " (Gandhi) Quote Link to comment Share on other sites More sharing options...
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