Reviewed: Jul. 30, 2009

Great low fat recipe! Tastes delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kristenr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

Very good and moist cake. I split up the sugar between Splenda and regular sugar and it was still very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Suzi

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

I liked the looks of this recipe due to the ingredients being healthier. I was somewhat skeptical after reading other reviews about it being chewy. Mine was not chewy, just VERY dense like a very moist pumpkin bread. It did not rise much. Don't get me wrong, it was still VERY good, it just was not light and fluffy by any means.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sam84jo

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

just what i was looking for. these are really good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

I made this into muffins with a dab of cream cheese frosting on the top and I thought it was delicious (yet chewy, but that's okay in a muffin). I'd make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Snugsmom

Cooking Level: Expert

Living In: Mooresville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2009

This is a great carrot cake recipe, period. Next time I will use all whole wheat flour since half wasn't even noticeable. I served mine with light whipped cream since cream cheese frosting would be gilding the lily. It also makes a great breakfast, too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gracie808

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2008

This was pretty good for what it was. I did substitute the applesauce for 2T oil. Instead of 6 fresh egg whites, I approximated that with a carton of liquid egg whites. I cut the sugar by about 2T. Texture is a little sticky, but the cake did rise. It definitely needs frosting or ice cream or whip cream. I'd make it again, but it didn't blow me away. The carrot cakes I love are way more fattenting, probably b/c they have lots of oil, causing a flakier texture. Glad I tried this, and I would recommend it. Be sure you read some more reviews before embarking on your own so you know what to expect/what to try.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

American Beauty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2008

I understand now the "chewy" aspect that another wrote about. Next time I will take the suggestions of leaving out applesauce and using oil instead. I think this recipe could be a very good one with a bit more tweaking.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Carrie C

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2008

This recipie is a great dessert. It turned out better than I expected with some minor substitutions. I used 2 cups of whole wheat flour and omitted the apple sauce ompletely and just used 2 tbsp. of oil. I also added more rasins than the recipie called for. Topped off with cream cheese frosting, this is a very moist (not chewy) and light treat. I will definitley make it again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Adrienne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

This is a very heavy, but delicious cake. I added cream cheese frosting made with Splenda.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tisha L

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2007

Best ever except I used whole eggs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

recipe sleuth

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2007

This cake was amazing. I made it in a glass baking dish and left it in about ten minutes longer than required--it was not soggy at all. It was perfectly moist and delicious. If you don't like it too sweet, I'd reduce the sugar a bit--my dad said it was almost too sweet for him. Used a cream cheese frosting--best carrot cake I've had.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

AggieInTheKitchen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2007

I have tried this recipe twice, the first time I followed it to the letter… shared it with friends and they all enjoyed it. I found it to be to moist so the second round I added another ½ cup of flour and doubled up on all the spices. I found that my modification suites my taste buds better then the original receipt…. excellent ether way.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

thain

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2006

This is an excellent carrot cake recipe!!!! I used about 3/4 cup of Splenda instead of sugar and omitted the walnuts and raisins. I served it with cool whip but it was just as good on its own. Thank you so much for sharing this recipe!!!!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Alison

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2006

I read all the reviews and decided to give this a try, added 1/4 cup extra whole wheat flour because of the moisture issue. It turned out great!!! I used the FF cream cheese icing recipe, wow you wouldn't know this was a low fat recipe. It's a keeper

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DEBASHEY

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2006

This cake was absolutely YUMMY! The only modifications I used were that I used honey instead of sugar which made for a bit of a stickier cake, but so so good! Remember only half the amount of honey to what the recipe asks for for sugar. I also used 3/4 cup of applesauce and about 1 TBS of oil to make the texture less 'chewy' and used a honey cream cheese frosting on top (8 ounces of cream cheese, 1/3 cup of honey and 1T of vanilla).....DELISH! Will definitely make again!

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

Neri

Cooking Level: Intermediate

Living In: Gold Coast, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2006

I found this recipe very satisfying. It is just like its high fat/calorie counterparts. The taste is quite good. I wouldn't change a thing.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

PUDDING33

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2005

Moist and a rich flavor! I can't believe how healthy this cake is. The taste had all my co-workers fooled! Great recipe!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lauren C.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2005

I've changed it around a lot and baked it again it was much better, more carrots, more raisins, less sugar, only whole wheat flour. But it is delicious, really moist and dense.

Was this review helpful? [ YES ]
3 users found this review helpful