As of Now…

“Yesterday is gone. Tomorrow has not yet come. We have only today. Let us begin.” – Mother Theresa

Carrot Cake July 31, 2008

Filed under: Recipes — lookingforward73 @ 11:47 pm

Growing up, my mom would make the best homemade carrot cake with cream cheese frosting. Lately I’ve had a hankering for some. The challenge? To make a WLS friendly version. That would mean no white flour, sugar, or oil. Plus it needed to pack an extra fiber and protein punch to make it worth the precious pouch space it would fill. So I took some inspiration from Michelle (eggface) and her combos of almonds, oats, soy flour, and protein powder. And I combined it with my love of adding pureed veggies to unsuspecting baked goods. There will be a link on the side bar to a veggie puree how to.

So, onto what I did. Here are the ingredients:

½ cup whole raw almonds
1 cup dry old fashioned oatmeal
½ cup soy flour
¼ cup flax seed meal
2 scoops vanilla protein powder
1 tsp baking soda
½ tsp salt
½ tsp baking powder
4 tsp cinnamon
1 tsp nutmeg
2 large eggs
1 tsp vanilla
½ cup pureed squash
½ cup pureed pumpkin
2 cups shredded carrots
1 box (1 oz) box raisins
1 cup chopped walnuts

In a food processor, grind the almonds and oats into a fine meal. Mix together with the rest of the dry ingredients in a large bowl. Slightly beats the eggs in a separate bowl and mix in the vanilla, squash, pumpkin, carrots, raisins and walnuts. Fold the mixture into the dry mix and mix till moistened.

I used an 8×8 pan sprayed with nonstick spray. I would probably use a 9×13 next time. Bake in a preheated oven at 350 for 35 minutes. After it cooled for awhile I cut it into 16 squares. Here’s the nutritional value for the ingredients I used:

Nutrition Facts
16 Servings

Amount Per Serving

Calories 147.8
Total Fat 9.1 g
Total Carbohydrate 11.0 g
Dietary Fiber 3.4 g
Sugars 2.0 g
Protein 8.9 g

Look how pretty and TALL a serving is!

Knowing I couldn’t eat a whole serving without being stuffed, I cut them in half horizontally. Therefore, you can cut the info above in half!

Now, carrot cake wouldn’t be complete without cream cheese frosting, right? I started with a brick of 1/3 less fat cream cheese. I put it in the food processor with a couple tablespoons sugar free vanilla torani syrup and a couple tblspns skim milk. After whizzing it up I did a tiny taste test and could tell it wasn’t quite sweet enough. So I mixed in three packets of splenda. Then I used a pastry thingie to put the little cream cheese frosting swirls on top.

Here’s a funny for ya – I was setting up these shots to take in the kitchen and Tim (hubby) comes walking through. I just look up at him and say, ‘food porn’. He keeps walking and says, ‘well I’m getting a stomach boner’. HA!!!


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