Carrot Cake Recipe Request
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Carrot Cake Recipe Request
| Mon, 04-07-2008 - 10:17pm |
I'm so frusturated! I'm trying to make myself a carrot cake for a birthday cake. I've made two different cakes from two different recipes and BOTH came out raw inside even though I cooked them for MORE time than the directions called for! Does anyone have a SBD friendly recipe that you've tried and works? Or does anyone know what I might be doing wrong that is making my cake come out raw? Would splenda make it cook differently?
Thanks for your recipes or advice!





We make this one all the time and it always turns out great. I top it with a cream cheese frosting made with light cream cheese and splenda.
Carrot Torte (Phase 2)
3 eggs, separated
1 cup splenda
2 carrots, finely grated
1 cup almonds, finely ground
Pinch salt
Cinnamon to taste (I use 2 tbsp)
Preheat the oven to 375 degrees F.
In a medium bowl, combine the egg yolks, splenda, and salt, and whisk vigorously until the mixture is light and airy. Beat the egg whites until stiff, and fold them into the yolks, along with the carrots and almonds. Turn the mixture into a non-stick 9-inch cake pan and bake for 30 minutes. Let cool and serve in wedges.
belizesig1
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MichaelAnn, thanks for the recipe.
I once had a cake come out uncooked in the center. It turned out I had the oven set to broil. This is yet another example of why I'm a much better cook than a baker!