Carrot Cake

This carrot cake is a companion recipe to my applesauce cake. It is my kids’ favorite of the two!

Carrot Cake

Dry Ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chickpea) flour
2/3 cup erythritol and 1 tsp NOW stevia extract,
OR 2/3 cup Pyure and 1/2 tsp THM stevia extract
1 teaspoon salt
2 Tablespoons cinnamon
4 teaspoons baking soda

Wet Ingredients (In Blender):
1 cup lowfat cottage cheese
1 cup pumpkin
1 cup eggwhites

Other Wet Ingredients;
1 cup applesauce
2 Tablespoons vanilla

Other Ingredients:
4 cups grated carrots

1 recipe of Lowfat Cream Cheese Icing
( next recipe on this blog 🙂 )

Instructions:

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Measure dry ingredients into a large mixing bowl. Put the cottage cheese, pumpkin and egg whites into your blender.

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Measure applesauce and vanilla into a small bowl. Grate 4 cups of carrots.

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Blend the contents in the blender until smooth. Add to the dry ingredients along with the applesauce and vanilla. Mix.

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Add the grated carrots and mix again.

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Pour into a 9×13 pan. (I use a glass casserole dish). Bake at 300 degrees for 1 hour and 15 minutes, or until cake is set in the middle, and a knife inserted near the middle comes out almost clean. This particular cake needs the lower temperature and the longer baking time.

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Remove from the oven and let the cake cool COMPLETELY before frosting! 🙂

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Make and frost with 1 recipe of my lowfat cream cheese icing.

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I cut this into 12-16 pieces to keep it within an E setting while following Trim Healthy Mama.

Enjoy! And plan to have a FP (Fuel Pull..a Trim Healthy Mama term) with this to complete your meal or snack!

Applesauce Spice Cake

This is a recipe I developed a couple of years ago after starting THM, and it features quinoa, garbanzo (or chickpea) and oat flours! I think I ‘perfected’ it in 2014.

I wanted a gluten free, sugar free cake. And I wanted to use the flours THM classes as E. Particularly some of the ones I used in here! 🙂 (Anyone else ever get tired of coconut and almond flours?). 🙂 Besides, I am particularly partial to my carbs! 🙂

It is very easy to whip up! The baking time is long. But, it turns out nice baked longer at this lower temperature.

I have ground all 3 flours in my grain mill, before. Although, I don’t think the chickpeas are very easy on it, and it is probably best to buy chickpea flour already ground. I have also ground my oat flour from the groats. And ground quinoa into flour. I like being able to grind my own flour..minus the noise! That thing is loud!

Lately, however, since I am buying my garbanzo or chickpea flour, I have found that the vitamix easily grinds quinoa. And I have been grinding my oat flour from regular rolled oats in it, as well. This is a little quieter, less mess, and a bit easier!

I used erythritol and NOW brand stevia in this recipe when I first made it. But now, I generally use PYURE. Today I used PYURE + 1/2 tsp of the THM stevia.

Applesauce Spice Cake

Dry ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chick pea) flour
1/2 cup erythritol + 1 tsp stevia (NOW extract)
3 Tablespoons cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon salt
4 tsp baking soda

Wet ingredients:
1 cup lowfat cottage cheese
3/4 cup eggwhites (about 6)
2 cups applesauce
2 Tablespoons coconut oil

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Instructions: Mix the dry ingredients together in a bowl. Place the eggwhites and cottage cheese in your blender. I normally don’t add the applesauce and coconut oil to the blender, but today I did. I forgot, but it’s ok!

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Blend the eggwhites and cottage cheese well in your blender and add with the rest of the wet ingredients to the dry ingredients and mix.

Pour into a 9×13 baking dish. I just use glass casserole dishes for my cakes! Bake at 300 degrees for 1 hour.

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I will cut this into 12-16 pieces and eat 1 piece as my source of carb fuel in an E (THM terms) setting. I like to have it with a shake to further fill me up! This would also go well as a dessert after a FP meal. Enjoy!

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