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Carrot-Zucchini Cake

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  • glassmurf@aol.com
    Carrot-Zucchini Cake Recipe By : Dana Carpender, Lowcarbezine Serving Size : 8 Amount Measure Ingredient -- Preparation Method ... 1 1/2 cups hazelnuts 2 large
    Message 1 of 1 , Jun 12 12:52 PM
      Carrot-Zucchini Cake

      Recipe By : Dana Carpender, Lowcarbezine
      Serving Size : 8

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 1/2 cups hazelnuts
      2 large eggs
      1/2 cup canola oil
      1 cup Splenda
      2 tablespoons water
      1/2 cup plain yogurt
      1/2 cup vanilla whey protein powder
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 1/2 teaspoons cinnamon
      1/4 teaspoon nutmeg
      3/4 cup grated zucchini
      1/2 cup grated carrot

      Preheat oven to 350°F.

      Using a food processor with the S-blade in place, grind hazelnuts to
      the consistancy of breadcrumbs. Measure out 1 1/2 cups of ground
      hazelnuts and set aside. (You'll have a little bit of ground hazelnuts left over.
      For some reason, they expand when you grind them instead of compacting. I have no idea why. Don't worry about it; you'll be using that extra little bit
      of ground nuts later on.) Spray a bundt pan or 9" ring pan *thoroughly*
      with non-stick cooking spray. Set aside.

      In a large mixing bowl, using a whisk, beat eggs until just well
      scrambled.
      Add oil, Splenda, water, and yogurt, and mix well. Add 1 1/2 cups of
      ground hazelnuts and the vanilla whey protein powder, and mix well. Now add
      the baking soda, salt, cinnamon, and nutmeg, and mix very well -- you
      want to be sure the soda is evenly distributed throughout the batter.

      Finally, add zucchini and carrot, and mix well.

      Go back to that cake pan. Spray it *again* with non-stick spray. Put
      the remaining little bit of ground hazelnuts in the pan, and shake the
      pan to distribute the ground nuts over the sides of the pan -- this also
      helps prevent sticking. Pour in the batter -- don't expect it to completely
      fill the pan; mine filled my bundt cake pan about halfway. Bake for 45
      minutes, or until it tests done. (Stick in a toothpick; it should come out
      clean.)

      Assuming you go by the GO-Diet's calculation of 4 grams of actual,
      usable carb in 1 cup of plain yogurt -- and I do -- this cake has about 53
      grams of usable carb. It serves 8-10, since it's rich and dense. So figure
      5.3 -- 6.6 grams per slice.

      This cake is *stupendous* just the way it is. It needs *nothing*. It's
      moist, flavorful, utterly delicious. It also is high enough in
      protein that it makes a good breakfast.


      Cream Cheese Frosting

      Ingredients:

      1 8-oz package cream cheese, room temperature
      2 teaspoons vanilla extract
      1 teaspoon butter flavor extract
      3 teaspoon sugar substitute
      1 teaspoon Brown Sugar Twin
      sprinkle of cinnamon
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