tag:blogger.com,1999:blog-8414613274624186412.post3309618783641424939..comments2024-02-15T23:12:14.355-06:00Comments on In the Kitchen with Linda: Menu Change: Carrot Cake instead of Jello Poke Cakelindalowcarbhttp://www.blogger.com/profile/08594808847717258786noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8414613274624186412.post-57909463270086196772014-03-08T12:58:00.578-06:002014-03-08T12:58:00.578-06:00I won't be using commercial coconut flour so t...I won't be using commercial coconut flour so that won't be an issue. When you make your own "flour" from ground coconut, it's very moist. I don't use sugar alcohols so Splenda is my only option. I will cut the carbs by using liquid Splenda (Sweetzfree).lindalowcarbhttps://www.blogger.com/profile/08594808847717258786noreply@blogger.comtag:blogger.com,1999:blog-8414613274624186412.post-7711578488914441052014-03-08T12:01:58.905-06:002014-03-08T12:01:58.905-06:00I've made the Chicken Lady's Carrot Cake (...I've made the Chicken Lady's Carrot Cake (with freshly grated carrots) many times, and it's always a bit hit! Nobody would ever guess it's not a regular flour/sugar combo. I'm not a fan of all Splenda, so I always use Sweetzfree plus about 1/4 cup of Erythritol and it tastes just right. I wonder about the coconut flour addition you plan. I hope it won't suck up all your liquid. I'm interested to hear how your substitutions work out! I'll bet it's super-yummy. And BTW, I always half the recipe and make it in my 8X8 pan.theredheadhttps://www.blogger.com/profile/16775841135701828257noreply@blogger.com