It's Cooking with Food Storage Monday!
When I was at the radio station on Saturday, I got to try some of my friend Jan D'Atri's Crock-Pot Carrot Cake.
|Photo courtesy of Jan D'Atri.com|
It was remarkable and moist and just a really cool way to cook a carrot cake. I especially loved the concept of being able to bake a cake anywhere with a crock pot instead of having to have an oven! This opens up a lot of capabilities for catering and off-site cooking! For more information, read more about Jan's cake here.
Jan issued the challenge on the radio show to me to make a healthy variation of the cake, and I'm going to share that with you here today. Anyone who knows of my affection for carrot cake and carrot cake pancakes will understand my logic in wanting to make this new recipe from Jan into something I can eat without feeling guilty. The weight-loss challenge is ever in my mind and I'm not about to give up. By the way, it isn't just to "look good", obtaining a healthy weight is just a remarkable step toward long-lasting good health.
To make it a healthier version this is what I did:
- In place of a big portion of the fat with dehydrated refried bean flakes (this also added fiber and protein to help with blood sugar levels and digestion). Refried Beans glycemic load is a low 13.
- I replaced small portion of the oil with organic coconut oil to add succulence.
- I used cholesterol free eggs in the form of powdered egg white for heart health.
- I used organic non-gmo whole grain Kamut ® flour, and because it is whole grain I needed a lot less flour for a rich cake. By adding this, and knowing that it is a higher protein flour I normally use for bread, I did keep the mixing to a minimum. Over-mixing this batter can make it tough. Thus the addition of the coconut oil as well, it will aid in keeping the cake tender. The Wheat flour glycemic load is a low 44! That's great for keeping things regulated!
- I eliminated the sugar and replaced it with natural granular erythritol, eliminating a big portion of the calories!
Chef Tess' Healthy Carrot Cake in a Slow Cooker
yield 8 servings
1 cup dehydrated refried bean flakes
1 cup hot water water
1/2 cup organic coconut oil
1 cup natural granular erythritol or sugar-free alternative
2T powdered egg white
1 cup Kamut ® flour
2 tsp baking powder
2 tsp Chef Tess Wise Woman of the East Cinnamon and Spice blend
2 cups grated carrot ( nutritional facts on carrots)
2 tsp pure natural Madagascar vanilla-bean paste or Princess cake and cookie emulsion
Combine bean flakes with hot water. Hydrate 10 minutes. Add remaining ingredients and mix well, but being careful not to over-mix. About 50 turns.
Mine was done in 2 hours flat. Allow the cake to cool 20 minutes in the pan.
Serve with fresh whip cream or fruit if desired.
Nutritional information without cream:
serving size, 1 slice. Serving per recipe, 8.
per slice: 218 calories, 14 g fat, 19 carbohydrate, 5 g fiber, 5 g protein (14 net carbohydrate)
There you go!
Always My Very Best,
Your Friend Chef Tess
Where would I find the madagascar vanilla bean paste or the princess cake and cookie emulsion? Thanks for your help. This sounds wonderful. I love carrot cake.
I am not familiar with the erythritol, but am apprehensive about sugar alcohols. Could I use honey or Agave and cut other fluid sources?
What a cool cooker! Can you use it to can meats?
I posted the links to the vanilla and princess emulsion in the recipe (just click on the ingredient). :) Sonja, the erythritol is amazing. However if you want to use 1/2 cup honey in place of it, you're fine to do so.Reduce the water by 1/4 cup.
WOW WOW WOW! What an incredible cake! And made from your food storage. Now THAT is impressive. It looks and sounds delicious! I'd like a piece right now! I want to try and make this. YUM!
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