Pineapple Carrot Cake

Pineapple Carrot Cake

8 servings

net carbohydrates    16g.

 

NOTE:  When using GRANULATED SUGAR SUBSTITUTE cakes do not brown the same way or rise the same way as when using sugar.

I have replaced ¼ of the flour in the original recipe with ground nuts. This cuts the carbohydrate count, adds fiber and protein. You can replace up to ½ of the flour with ground nuts.

Because artificial sweeteners don’t react the same way as sugar the cakes don’t rise, I use the sour cream baking soda and vinegar to help the cakes get a little more loft. BUT THE CAKES IN AN 8 INCH ROUND WILL BE ONLY ABOUT 1-1 1/2 INCHES HIGH.

I LIKE TO USE AN 8 INCH SPRING FORM OR SMALL (6 cup) BUNDT PAN WELL SPRAYED TO AVOID STICKING.

1/2 – stick of butter (I use Balance blend 50/50 OR I can’t believe its not butter sticks) at room temperature+

¼ cup vegetable oil

1 – cup GRANULATED SUGAR SUBSTITUTE

2 – large eggs at room temperature

1 tsp. pure vanilla extract

2 – tbsp. lowfat sour cream++

1 – tsp. cider vinegar.

3/4  -cup flour

¼ – cup toasted walnuts, cooled and chopped

1- cup shredded carrots

1/2 – cup chopped pineapple (well drained)

1-tsp. cinnamon

1tsp ginger

1/8 – tsp nutmeg (optional)

1/8 tsp. ground cardamom (if you can find it)

1 – Tsp. Baking Powder

1 – Tsp. baking soda ((1/2 into dry mixture, ½ into sour cream)

Pinch of salt.

+I leave it out overnight

++ I just use low fat BREAKSTONES because of cholesterol issues

+++ CAKE NEEDS THIS FOR MOISTURE

NOTE: Cardamom is sometimes hard to find sometimes. If you can find it, it adds a nuance to the cake. I keep my ground cardamom frozen.

 

HOW I PREPARE THE RECIPE:

 

Pre heat oven to 350

Dry Mixture

In a food processor:

Combine nuts, salt, and ¼ cup flour. Pulse until the nuts are totally pulverized. Add ¼ cup more flour, and spices. Pulse until combined. Add final ¼ cup of flour, baking soda and powder and pulse until combined. (I often do this a day ahead),

Wet Mixture

Easiest if you have a stand mixer

Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl

Add vanilla

Add remaining ½ tsp. of baking soda to sour cream and stir.

Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.

When the wet and dry ingredients are combined, add the shredded carrots and chopped walnuts, and chopped pineapple and stir until just incorporated.

Spoon into baking pan**** and bake for 26-28 minutes or until tester comes out dry from the center.

THESE  CAKES MAY NOT ALWAYS BROWN.

 

This cake takes about 40-45 minutes to bake

Bake until tester comes out dry from the center.

FROSTING

8 ounces low fat but NOT Fat free cream cheese

½ cup GRANULATED SUGAR SUBSTITUTE.

1/2 Tsp. Vanilla extract

1 tsp. of the juice the pineapple is packed in

Beat until smooth and frost cake when it is still slightly warm. Decorate with whole walnut pieces and chopped pineapple.

To keep the serving plate clean, turn cake out on to two pieces of parchment or waxed paper each big enough to cover ½ of the cake. Frost and remove paper before chilling.