THE Premier Low-Carb store .. .. AND Meeting Place

Tuesday, May 3, 2011

ZUCCHINI CARROT CAKE LOAF



CARROT CAKE LOAF
This loaf does not even need the frosting but is really decadent with it and looks pretty! Recipe may be doubled and one loaf can be frozen for up to 2 months.  I doubled up the recipe and sent one of the loaves with my youngest son to the city and I'm still finishing off the other.  If you like carrot cake, this is a lovely recipe.  It has some zucchini in it for added moisture - should we call it Carrot-Zucchini Loaf instead?  A friend made this and declared it a 10 out of 10 recipe!  High praise!  :)

13/4 cups Gluten-Free Bake Mix 1, (425 mL)  CLICK highlighted text for recipe  OR
  you could use Gluten-Free Bake Mix 2 with 1 tsp unflavored gelatin added to wet ingredients
2 tsp baking powder (10 mL)
1 tsp cinnamon (5 mL)
3/4 tsp nutmeg (3 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp cloves (1 mL)
1/4 tsp ginger (1 mL)
1/tsp salt (0.5 mL)
4 eggs
Liquid sweetener (sucralose or stevia) to equal 2/cup (150 mL)
1/2 cup olive oil (125 mL)
1/3 cup granulated erythritol (75 mL)
1/2 cup grated zucchini (125 mL)
1/2 cup grated carrot (125 mL)
1/3 cup raisins, snipped in half, OR finely chopped walnuts (optional) (75 mL)
Cream Cheese Frosting (Optional):
4 oz light cream cheese, softened (125 g)
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
2 tbsp unsalted butter, softened (30 mL)
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 350°F (180°C). Grease or line a 8 x 4 x 3-inch (1.5 L) loaf pan with wax paper or foil if pan is old and not nonstick. Spray with nonstick cooking spray.

In large bowl, combine Gluten-Free Bake Mix,  baking powder, cinnamon, nutmeg, baking soda, cloves, ginger and salt.  In food processor with sharp blade, process eggs.  Add liquid sweetener, olive oil and erythritol; process.   Add dry ingredients and process at least one minute, scraping sides once. Stir in zucchini, carrot and raisins, OR chopped walnuts.

Scoop batter into loaf pan.  Bake 50 minutes, or until cake tester comes out clean.  Cover loaf lightly with foil in last 10 minutes. Place pan on wire rack and let loaf cool 10 minutes.  Remove loaf and carefully remove wax paper or foil, if using.  If using frosting, frost loaf when completely cool.

Cream Cheese Frosting:  In food processor with sharp blade or in blender, process cream cheese,  liquid sweetener, butter, whipping cream and vanilla extract until smooth.

Yield:  18 slices

Raisins/walnuts

131.0/136.0 calories
3.3/3.8 g protein
10.7/11.9 g fat
5.1/3.2 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

6 comments:

susiet said...

Oh my gosh, Jenn!!! It just keeps getting better every time I visit. :) :hugs:

You are doing fabulous work girlie!!!

Jennifer said...

Hey, Susie. Thank you for your encouragement. :) Hugs back to you!

~Oct said...

This is a combination of a couple of my favorites. I love zucchini bread and I love carrot cake. This lower carb version looks delightful and will be a great way to use some of the treats I bought for my new hamster (don't laugh). I bought a big bag of those tiny boxes of raisins (organic no less) which he rejected. I also recently bought a bag of mini organic carrots that he also turned up his nose at. I can't let all of those great organics go to waste.

Jennifer said...

ROFL You gave me a big laugh! Too funny - your picky little hamster! I agree this would be a good way to use up those little carrots and raisins. I also used baby carrots to make the grated carrots for this loaf. :)

Vicki Allwardt said...

Carrot Cake and frosting rated a 10 from my hubby! I think you could market this....

Jennifer said...

Hey, Vicki - that is really nice of him. Glad he liked it so much. :) Thank you for trying the carrot cake.