Reviewed: Jul. 30, 2009

Great low fat recipe! Tastes delicious!

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kristenr

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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.

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Suzi

Cooking Level: Expert

Living In: Houston, Texas, USA

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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.

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

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

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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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.

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Snugsmom

Cooking Level: Expert

Living In: Mooresville, North Carolina, USA

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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!

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gracie808

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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.

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American Beauty

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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.

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Carrie C

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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!

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Adrienne

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Reviewed: Oct. 28, 2007

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

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Tisha L

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Reviewed: Oct. 25, 2007

Best ever except I used whole eggs.

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recipe sleuth

Cooking Level: Expert

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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.

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AggieInTheKitchen

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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.

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thain

Cooking Level: Expert

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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!!!!

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Alison

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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

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DEBASHEY

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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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!

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Neri

Cooking Level: Intermediate

Living In: Gold Coast, Queensland, Australia

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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.

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PUDDING33

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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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!!!

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Lauren C.

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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.

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