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Carrot cake, gluten free and low carb
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<blockquote data-quote="HSSS" data-source="post: 2060113" data-attributes="member: 480869"><p>The butter issue probably didn’t make a huge difference, but beating not just stirring is required to get air. The carrots are probably a large part of the issue, I’m sure that would have changed the texture a fair bit. Maybe if eggs are very large use one less. The sweetener is trial and error. I personally don’t think they all taste the same. Can’t stand stevia in anything. I’d been halving sugar in all recipes for years long before diagnosis so didn’t expect so much sweetness anyway, in an adjustment period maybe a little more is required. </p><p></p><p>Please don’t be put off and do try again with another or the same cake. It gets easier. </p><p></p><p></p><p> None of my non diabetic guinea pigs noticed mine was low carb, my teenagers preferred it to “sickly” shop bought one.</p></blockquote><p></p>
[QUOTE="HSSS, post: 2060113, member: 480869"] The butter issue probably didn’t make a huge difference, but beating not just stirring is required to get air. The carrots are probably a large part of the issue, I’m sure that would have changed the texture a fair bit. Maybe if eggs are very large use one less. The sweetener is trial and error. I personally don’t think they all taste the same. Can’t stand stevia in anything. I’d been halving sugar in all recipes for years long before diagnosis so didn’t expect so much sweetness anyway, in an adjustment period maybe a little more is required. Please don’t be put off and do try again with another or the same cake. It gets easier. None of my non diabetic guinea pigs noticed mine was low carb, my teenagers preferred it to “sickly” shop bought one. [/QUOTE]
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