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Old 09-19-2017, 03:30 PM
 
Location: Pittsburgh
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Bonus points if there's a carrot piped in colored cream cheese frosting on the top.
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Old 09-19-2017, 03:38 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by fleetiebelle View Post
Bonus points if there's a carrot piped in colored cream cheese frosting on the top.
Oh yeah

BTW - rather than a "healthier" recipe, why not have a "healthier" sized portion?

Last edited by Dirt Grinder; 09-19-2017 at 03:54 PM..
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Old 09-19-2017, 03:49 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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I'd sub out the carrots for chocolate chips since I don't like carrot cake. But that's not making it healthy, I know. Ditto to the poster(s) who said to sub some/all the oil for applesauce. I did that once with cookies and it worked pretty well.
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Old 09-19-2017, 03:56 PM
 
35,121 posts, read 40,032,342 times
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The original carrot cake cannot be replaced, if it isn't the original why bother.
Make a smaller cake, have a slice over a period of time, account for it in your daily consumption.
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Old 09-19-2017, 03:59 PM
 
3,463 posts, read 2,685,896 times
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Quote:
Originally Posted by Dirt Grinder View Post
Oh yeah

BTW - rather than a "healthier" recipe, why not have a "healthier" sized portion?
Or, I always say, just make the carrot cake healthier (with all of the suggestions I listed in this thread) and then go all out on the cream cheese frosting! Hey, at least I should get an "E" for Effort, aye?
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Old 09-19-2017, 04:09 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Corn-fused View Post
Or, I always say, just make the carrot cake healthier (with all of the suggestions I listed in this thread) and then go all out on the cream cheese frosting! Hey, at least I should get an "E" for Effort, aye?
We do use Neufchâtel, but I can't stand ANY sugar substitutes. I've tried several "I promise you can't even tell it's not sugar" desserts, and they all failed miserably.
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Old 09-19-2017, 04:09 PM
 
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Quote:
Originally Posted by CSD610 View Post
The original carrot cake cannot be replaced, if it isn't the original why bother.
Make a smaller cake, have a slice over a period of time, account for it in your daily consumption.
And, unfortunately, I would have to disagree with that. I have had many forms of the original recipes for carrot cake over the years and my "healthified" versions that I have made are just as good or there is no way that I would even eat them. I have served it to many people and also have taken it to many functions and people love it and can not tell the difference.

Super moist and full of flavor.
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Old 09-19-2017, 04:10 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Corn-fused View Post
...I have served it to many people and also have taken it to many functions and people love it and can not tell the difference...
Use a sugar substitute and I'll point-out the difference.
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Old 09-19-2017, 04:16 PM
 
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Quote:
Originally Posted by Dirt Grinder View Post
We do use Neufchâtel, but I can't stand ANY sugar substitutes. I've tried several "I promise you can't even tell it's not sugar" desserts, and they all failed miserably.
Well hey, just using Neufchâtel gets you an "E" for Effort.
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Old 09-19-2017, 04:17 PM
 
3,463 posts, read 2,685,896 times
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Quote:
Originally Posted by Dirt Grinder View Post
Use a sugar substitute and I'll point-out the difference.
Okay but I doubt you could if I used 1/2 sugar and 1/2 Xylitol. And then also using unsweetened applesauce gives it the nice sweet taste as well, even though it is unsweetened.
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