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Monday, December 9, 2013

SNOW-CAPPED CARROT BUNDT CAKE




SNOW-CAPPED CARROT BUNDT CAKE
A showy cake that would easily pass for a high-carb carrot cake.  This will be a go-to carrot cake recipe for me in the future.  Carrots in moderation can be part of a low-carbers diet.  That's the good news!  See Laura Dolson's excellent post in that regard.  Mother's Day was yesterday.  Here we have a whole day dedicated to mothers.  I think Mother's Day has to be one of my favorite celebration days besides Christmas. It's always been that way for me. I think most mothers probably feel the same way.  We went to a restaurant called Chalet Suiza.  The food was amazing and created by one of the most famous and best chefs in the city.  They have French, Italian and German cuisine.  I had a steak that was probably the best steak I have had in years - incredibly tender.  The next day we went to another steak house (Martin Fiero) - for Argentinian beef - and the steak was once again awesome - especially with the Bearnaise sauce.  I was a little weird and also used the Chimichurri sauce which was on the table.

CLICK on the photos to see larger images.

21/4  cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/tsp baking powder (2 mL)
2 tsp cinnamon (10 mL)
1/tsp nutmeg (1 mL)
1/tsp baking powder (2 mL)
3 eggs
3/cup light-tasting olive oil, PLUS (175 mL)
  2 tbsp light-tasting olive oil* (30 mL)
Liquid sweetener (sucralose or stevia) to equal 2/cup sugar (150 mL)
1/cup granulated erythritol (75 mL)
2 tsp vanilla extract (10 mL)
11/tsp unflavored gelatin (5.5 mL)
1 cup grated carrot (250 mL)
1/cup pecan pieces (125 mL)
Cream Cheese Frosting:
8 oz regular cream cheese, softened (250 g)
1/cup powdered erythritol*** (75 mL)
Liquid sweetener to equal 1/cup (60 mL)
  sugar, OR to taste
1/cup unsalted butter, softened (60 mL)
2 tbsp whipping cream (30 mL)
11/tsp vanilla extract (7 mL)

Preheat oven to 350°F (180°C).  **Using a 9-inch (23 cm) bundt pan, line with foil (cut a big enough piece for the pan and cut a circle around the center piece).  Grease and dust the foil with a very small amount of bake mix.  The other alternative is to use a bundt pan that is actually a springform pan.  I just discovered mine the other day again and will use it some other time in the near future.

In large bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder, cinnamon, nutmeg and baking powder. 

In food processor, process eggs, olive oil, liquid sweetener, erythritol, vanilla and gelatin.  Add dry ingredients; process.  Stir in carrot and pecan pieces.  Spread cake batter (it will be fairly thick) evenly in bundt pan.

Bake 35 to 50 minutes, or until a cake tester comes out clean.  Do not over bake.

Cream Cheese Frosting:  In food processor, process cream cheese, powdered erythritol, liquid sweetener, butter, whipping cream and vanilla extract.

Helpful Hints:  *Instead of extra olive oil, you may substitute 1/cup (60 mL) plain yogurt, OR sour cream.  **Unless your bundt pan is very new, the above method ensures that your cake will come out in one piece…simply lift it by the tin foil.  Carefully remove the foil and allow the cake to cool on a cake rack. You may also use an 8-inch (20 cm) springform pan (grease and dust the pan on the bottom with bake mix as well), if you don’t have a bundt pan.

 ***Make sure there are no lumps in the powdered erythritol.  One method is to use a coffee bean grinder and another is to use a blender.  


Yield:  16 servings
Yogurt/extra olive oil
286.6/289.9 calories
5.9/5.7 g protein
26.6/28.1 g fat

5.2/5.1 g net 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!

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