Get the tissue box ready, I have a sad story for you...
So lately I've been pretty confident in my baking skills...dare I say overconfident. Silly me, I had this idea that I could invent, with no recipe book to lean on, my own recipe for sugar/flour free carrot cake with sugar free cream cheese frosting. And after my THIRD time trying to make these, I have finally realized that perhaps the world isn't ready for my original work. HOWEVER, I am a big fan of carrot cake, and with a little help from my friends at
Food, I Love You, I am determined to make the perfect carrot cake AND the perfect sugar free cream cheese frosting.
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My second try at making carrot cake muffins (the first aren't even worth mentioning) looked sooo good...and actually were ok...
it was the frosting that was bad. I think I've mentioned this before: NEVER try to substitute splenda (or any other sugar substitute) for powdered sugar...never ever. My poor cupcakes :(
So I took a different approach to frosting and found a couple recipes that used sugar-free Jell-O pudding mix. Unfortunately, what I discovered is that Jello-O likes to hog the spotlight from all the other ingredients. It turned cream cheese frosting into vanilla Jell-O with the slightest hint of cream cheese. And for someone who doesn't like Jello-O pudding, this wasn't a good thing. (Although, now looking at this picture and seeing the "6 1/2 cup servings," I might've just used too much. Oopsies...)
And the cookies weren't too great either (yeah, I decided to switch to carrot cookies); I used rice flour and not enough sweetener which gave it a weird aftertaste.
Dont' worry, there is a point to this anecdote! As I keep trying to find a good cream cheese frosting recipe, I am going to work on making the perfect carrot cake cookie. Because...ta-da! New idea: carrot cake sandwich cookies with cream cheese center (isn't that a mouthful!) |
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