Low Carb Carrot Cake with Cream Cheese Frosting ~ adapted from Cut the Carbs

Carrot Cake
3 eggs
1 1/2 stick butter,  melted
2 T honey
2 t vanilla
3 c carrots, grated
1/2 c walnuts, chopped
1/2 c unsweetened flake coconut
1 1/2 c blanched almond flour
2 t baking powder
1 t allspice
1/2 t cinnamon, more to taste
1/2 t ginger powder

Cream Cheese Frosting
8 oz cream cheese, softened
4 T butter, softened
1 T honey, more to taste

Preheat oven to 350. Grease heavily one 8 inch cake pan, line bottom with wax paper and grease with butter. Set aside.

In large bowl, beat eggs, melted butter, honey, and vanilla with a wooden spoon until combined. Add carrots, walnuts, and coconut. Mix thoroughly. Add almond flour, spices, and baking powder and fold until combined.

Pour into prepared cake pan and bake 45 to 50 minutes or unitl a toothpick comes out clean. Cool in pan 15 minutes then transfer to rack to cool completely before adding cream cheese frosting.

In medium bowl, beat softened cream cheese, butter, and honey until very smooth. Frost top of cake generously with cream cheese frosting. Store cake tightly covered in refrigerator up to 5 days.

Approximate nutrition facts:
Serving size: 1/10
Calories: 320
Carbohydrates: 5.5g
Protein: 5.4g

Oatmeal Carrot Cookies ~ adapted from Amy's Healthy Baking

1 c quick cook oatmeal
3/4 c unbleached all purpose flour
1 t baking powder
1/2 t cinnamon
1/4 t salt
1 egg
2 T coconut oil, melted and cooled slightly
1/4 c honey
1 t vanilla
1 c grated carrot
1 c chopped walnuts
1 c golden raisins

In medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt until well blended. Set aside. In separate large bowl, mix egg and oil together. Add honey and vanilla and beat until smooth. Add dry ingredients to egg mixture and stir just until dry ingredients are combined. Fold in carrot, walnuts, and raisins. Place dough in refrigerator for 30 minutes.

Preheat oven to 350. Drop cookie dough onto parchment lined baking sheet, making 15 cookies. Place baking sheet in center of oven, immediately reduce heat to 325 and bake cookies 15 minutes. Cool slightly on baking sheet, approximately 3 minutes, transfer to wire rack to cool completely. Store in an airtight container at room temperature 5 days. Yield 15 cookies, 135 calories each.

Roasted Carrots

4 large carrots, trimmed
1 T olive oil
Sea salt

Preheat oven to 400. Line a baking sheet with aluminum foil and set aside.

Halve carrots lengthwise, then cut into quarters to resemble French fries. Place carrot spears in bowl. Toss with olive oil and spread on foil lined sheet in a single layer.

Roast in oven 20-25 minutes or until soft, stirring occasionally. Remove to drain on paper towel, sprinkle with salt while hot.


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Location:Roasted Carrots

Pad Thai Stir-Fry

Peanut Sauce
1/3 c natural peanut butter, no sugar added
1 t garlic powder
2 T soy sauce
2 T lemon juice
1 t sugar
1/3 c water
cayenne pepper, to taste

Mix all ingredients well and microwave 30 seconds. Set sauce aside while preparing stir fry.

Noodle Stir Fry
1 pkg (6 oz) chow mein stir-fry noodles, prepared
2 chicken breasts, cooked and chopped
1/2 one large white onion, sliced
2 c green cabbage, shredded
1 carrot, shredded
1/4 c vegetable oil
black pepper, to taste
lime wedges, for garnish

Heat large wok or frying pan over high heat. Add cooked chicken and sear lightly. Add onions, stir-fry 2 minutes. Mix in remaining ingredients and peanut sauce. Cook stirring 1 to 2 minutes until combined and heated through. Serve with lime wedges. Serves 4.

Lentil Soup

2 tablespoons olive oil
1/2 of 1 large white onion, chopped
3 carrots, grated
3/4 t ground marjoram
3/4 t dried thyme
28 oz can chopped canned tomatoes
4 cans chicken broth (approximately 8 cups)
2 c lentils, rinsed and picked
1/4 t garlic powder
salt and pepper to taste
1 c grated cheddar cheese (optional)

In large stock pot sauté onions, carrots, marjoram and thyme in olive oil over medium-high heat 5 minutes. Add canned tomatoes (with liquid), broth and lentils; bring to boil. Reduce heat to low, cover and simmer for a minimum of 1 hour. Add garlic powder, salt and pepper to taste and simmer 5 minutes. Garnish with grated cheddar cheese if desired. Serves 12.

Excellent Ranch

Today I revisited some comfort food and made Beef Dip Sandwiches. Actually, as pointed out by my fantastic husband (hi Big D!), it is more of a "Pot Roast Sandwich". Whatever, it was like a big warm hug in my belly... comfort food to the max.

As to the Excellent Ranch, I have discovered there is a prepared ranch dressing and dip that is every bit as good as homemade. Litehouse Homestyle Ranch was purchased by said hubby last weekend to serve to guests as a veggie dip. Again, he is fantastic and so is this dressing! I have used it as both a veggie dip and a salad dressing and I was very pleased with the results from each encounter.

Since the dressing was purchased by the husband (who doesn't save receipts), I don't know if it is cost effective to purchase this prepared dressing as opposed to making it myself, but that doesn't matter. It is outstanding and I would purchase it again even if it is twice the price of comparable dressing like Hidden Valley (eww!). It's that good.

Cool Coleslaw

1 head green cabbage, shredded
1 carrot, grated
1/2 c mayonnaise
1/4 c rice wine vinegar
1 T sugar
1 t salt
Fresh ground pepper to taste

Wash cabbage and dry, place in large serving bowl and add carrot. Thoroughly mix mayo, vinegar, sugar and salt until well combined. Pour over cabbage and mix well. Add pepper to taste. Will keep up to one week refrigerated. Serves 10.