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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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