Reviewed: Apr. 15, 2012

moist, good flavor, AND healthy!

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Reviewer:

lkoeppen315

Reviewed: Oct. 11, 2011

This is a great low calorie way of making Carrot cake, but I have to say I made this the exact way is states and you can tell it's low calorie. I guess I was hoping I wouldnt taste the difference. It's ok for me, but I think I'm sticking to the real deal next time.

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Reviewed: Sep. 18, 2011

This turned out great! Didn't have pineapple, so used coursely pureed apples (microwaved to soften) in addition to the applesauce. Used 3 full eggs instead of 6 whites. added a 1/4 teaspoon salt--all baked good needs a smidgeon of salt for flavor. I used NO additional sugar--just three little packets of Truvia. This was DELICIOUS! Great way to use up apples that keep falling off the tree :)

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ana rose

Reviewed: Sep. 8, 2011

Great flavor, but think I will add more spices next time and some more flour as I found it a little too moist. I reduced the quantity to 6 servings and it made 12 small muffins perfect for snacks and lunches. The muffins only took 18 minutes at 350 to bake so they're ready quick! Even my toddler likes these which makes me happy.

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Reviewer:

gobethgo

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

This was so good! I only made a few changes: added 1 tbs oil, 1 cup of sugar and doubled the nutmeg and cloves. I also frosted it with a low fat cream chesse frosting. I will definitely be making this again.

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Reviewer:

jmw0233

Reviewed: Aug. 30, 2010

I did not care for this recipe at all. It does leave an aftertaste in your mouth, as other reviewers stated. I believe that came from the cloves. I expected that it would not have the taste/ texture of a higher fat carrot cake, and it did have a somewhat "chewy" texture. I could have dealt with that, if the taste had been better. Maybe leaving the cloves out would help, if you wanted to try and tweak the recipe a bit. It just didn't suit my personal taste.

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CHERYLBH

Cooking Level: Intermediate

Reviewed: Jul. 13, 2010

MMMMMM! I used 1/2 cup of applesauce and tried it with 1 cup of greek low fat yogurt - SOOOO good and moist! I made carrot cupcakes since the portions were easier to control and will spray the papers with cooking spray in the future. This was one great carrot cake and only 1 WW point each! Now, when we added the frosting.....that was a different story!

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Reviewer:

momothree

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: May 22, 2010

I made this for Easter and everyone loved it. I like how it's low fat but still moist and flavorful.

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Reviewer:

tanyrocky

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 24, 2010

Very moist and delicious. Omitted the raisins simply because I don't like them. Added nonfat cool whip for icing.

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Reviewer:

angi_kole

Reviewed: Feb. 21, 2010

Wonderful cake!! This is so moist and flavorful! I substituted 1/2 the sugar for Splenda and lowered the calorie count even more. My kids all loved this recipe. I will definitely make this again.

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