MoreFiber
Recipes
MoreFiber Carrot Cake
Ingredients
2 cups (280 grams) unbleached White Flour
1 cups (100 grams) MoreFiber™
1 1/2 teaspoon baking soda
1 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger(optional)
4 large eggs
3/4 pound (340 grams) fresh, raw carrots (yields about
2 1/2 cups grated)
2/3 cup (160 ml) safflower, vegetable or canola oil
2 teaspoons pure vanilla extract
1/2 cup crushed pineapple
1 cup (100 grams) walnuts, chopped(optional
Preheat oven to 350 degrees F (180 degrees C) and
place rack in center of oven. Butter or spray cake
pans. Optional: Line the bottoms of the pans with
parchment paper.
Grate fresh carrots.. Set aside.
In a separate bowl combine the flour, MoreFiber,
baking soda, baking powder, salt, and ground cinnamon.
Set aside. Tip: Get a container that can hold about
10 cups of flour with a lid. Combine dry ingredients
for recipes by putting dry ingredients in with lid
on and shaking rigorously. This really combines the
dry ingredient well and adds air. Kind of like sifting!
In bowl of electric mixer (or with a hand mixer),
beat the eggs about 1 minute. Add oil, vanilla, and
pineapple and mix for about 1 minute. Add carrots
and nuts and mix another minute. Add the flour mixture
and beat until the flour is mixed well, but do not
overmix. Consistency of the batter should be not too
wet and not too dry. Firm but moist. You should be
able to have the mixture flow slowing into the pan
with a spatula. Evenly divide(if using 2 pans) the
batter between the two prepared pans and bake 25 to
30 minutes(Bake in a 9 x 13 x 2 inch (23 x 33 x 5
cm) pan. 30 to 40 minutes) or until a toothpick inserted
in the center comes out clean.
Remove from oven and let cool on a wire rack. After
about 5 -10 minutes invert the cakes onto the wire
rack, remove the pans and parchment paper, and then
cool completely before frosting.
To assemble: place one cake layer, top side down,
onto your serving plate. Spread with about one third
of the frosting. Gently place the other cake, top
of cake facing down, onto the frosting, and spread
the rest of the frosting over the top and sides of
the cake. Cover and refrigerate any leftovers.
10-12 Servings.
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
3 Teaspoons(6 packets)NuStevia White Stevia Powder
or 1 1/2 teaspoon(3 packets) NuStevia No Carbs Blend
or 1/8 tsp Pure NuStevia White Stevia Powder
1 teaspoon (4 grams) pure vanilla extract
Juice of 1/2 of a lemon
finely grated lemon zest of one lemon
Blend in a large bowl with either a mixer or with
a large fork or spatula. Spread mixture over the top
of the cake.
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