LOW CARB CARROT CAKE RECIPE RECIPES

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LOW CARB YELLOW SQUASH CASSEROLE RECIPE | ALLRECIPES



Low Carb Yellow Squash Casserole Recipe | Allrecipes image

This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!

Provided by Tigray

Categories     Summer Squash Side Dishes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 teaspoon butter
1 small onion, chopped
2 cloves garlic, minced
4 cups peeled and cubed yellow squash
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2 eggs
⅓ cup coarsely chopped roasted, salted almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
  • Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
  • Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 228.4 calories, CarbohydrateContent 6.7 g, CholesterolContent 84.6 mg, FatContent 19.6 g, FiberContent 2.6 g, ProteinContent 8.6 g, SaturatedFatContent 8.6 g, SodiumContent 418.8 mg, SugarContent 1 g

EASY CARROT CAKE RECIPE | ALLRECIPES



Easy Carrot Cake Recipe | Allrecipes image

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Provided by AUTUMN/FALL

Categories     Holiday Cakes

Yield 1 -9 or 10 inch tube cake

Number Of Ingredients 13

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  • Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
  • To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts : Calories 593.4 calories, CarbohydrateContent 68.6 g, CholesterolContent 65.6 mg, FatContent 34.4 g, FiberContent 1.9 g, ProteinContent 5.7 g, SaturatedFatContent 6.4 g, SodiumContent 312.7 mg, SugarContent 52 g

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