Reviewed: Jan. 7, 2005

It was so dense and barely even rised in the oven at all. There were too many egg whites, leaving the finished product with a very eggy texture. It was tasteless, yet left an aftertaste in your mouth. Nobody ate it. I even put frosting on it, but it still was not very good.

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HALLYG

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Reviewed: Aug. 6, 2004

Great alternative to the high fat version, very moist. Next time I will add zucchini!

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NIKKIM1

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Reviewed: Mar. 3, 2004

This is now my permanent carrot cake recipe.I love carrot cake but hardly ever made it because it was so high in fat with all that oil.Now I can "have my cake and eat it too";and not feel guilty.My dad absolutely loved it;he said it was even better than the Costco carrot cake.(which is amazing because in our house you can't get better than Costco carrot cake.(up until now that is)I will definately be making this again and again;My family asked for seconds and thirds and with a cream cheese icing and sprinkles it makes a great birthday cake.

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BAKERBEE16

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 20, 2003

For all you Weight Watcher people, this is a keeper. I was amazed at how good this cake turned out. I only made half a cake to try it out before I made a full one to take to work for my WW co-workers. I can't wait to share it with them!

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NYLINDA

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Reviewed: Apr. 28, 2003

I thought for being low fat, this was very delicious. Other reviews were right, it was dense and moist, but I thought that was the best part about it :) My husband is not a big cake eater(he always wants pie for his birthday), so imagine my surprise when I actually saw him going back for another slice. My kids, however did not like this. LaDonna ;)

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LADONNAL.

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Reviewed: Apr. 23, 2003

Im sorry but in my opinion this should not even be called a cake. It was heavy and too moist (which in this case is a bad thing.) I would rather have a full or reduced fat carrot cake and enjoy it than suffer through this. The only thing stopping me from giving it one star is the fact that it is low fat so it has an excuse for being so bad.

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KUKL

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Reviewed: Feb. 19, 2003

It was dense and moist - I liked the texture - but there was a funny aftertaste. I think it might be the wheat flour.

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JACKSONCL

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Reviewed: Feb. 9, 2003

we did not care for this. Texture is very strange and I make low fat low cal recipes alot. Sorry

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YOUGOTTAEAT

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Reviewed: Feb. 5, 2003

Simply delicious! I loved this recipe, and so did everyone else! Even my husband who does not usually eat low-fat foods. I tried the regular version of carrot cake, and this may even be BETTER than the regular, more calorie version. :-) I am glad I found a low-fat recipe, without compromising the taste. (I did add frosting, tho it would have been dee-lish even without it)

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Jackie

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Reviewed: Jan. 16, 2003

This is an excellent low-fat carrot cake recipe. It was a little too moist for me, but I didn't get any complaints. I added a 1/2 tsp. of salt, 1 Tbsp. wheat germ, fresh pineapple instead of canned and also some coconut. It was very tasty. I definitely couldn't tell it was low-fat.

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LAURDSED

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 26, 2002

Excellent recipe! I received many compliments on this cake. Many appreciated that it was so low in fat. (3 points per piece for those of you on Weight Watchers). I substituted part of the sugar for Splenda and only used 1/4 cup of nuts and raisins each. Very moist and tasty, especially with a low fat cream cheese frosting. I've frozen 2 pieces and will review how those worked out when I defrost and sample them. THANKS!!!

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SMYTHE91600

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Reviewed: Nov. 11, 2002

This was good, nice and moist. I did add some coconut so it was not as low fat as it could have been. :) Nice, different cooking technique to assemble it - it works. Of course I could have also left the full fat and butter cream cheese icing off of it as well :) But it was very impressive!

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JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

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Reviewed: Oct. 23, 2002

absolutely delicious.. cant tell its low fat!! very moist.. thank you

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Susan

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Reviewed: Oct. 15, 2002

absolutely delicious. better than the one my aunt used to make! you would never know it's low fat, too. this is a new favorite, thanks so much.

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RASPIL

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Reviewed: Aug. 18, 2002

Excellent recipe! the cake was very moist and it tastes incredible...:) I reccomend this recipe for all carrot cake lovers!!! you'll love it even more then others!

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KELLY L. FOSS

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Reviewed: Jun. 12, 2002

This is a great low fat recipe, and the cake is very moist. It is so healthy with the carrots and nuts, too. However, I wouldn't consider this cake a real dessert because it has a chewy, gummy texture, which is characteristic of recipes that substitute fat with applesauce. Next time I will substitute 2 tbsp of oil for the apple sauce. I think you need some fat in this recipe, and 2 tbsp is still low-fat.

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THESU

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Reviewed: May 30, 2002

loved it!

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JBJESSEPH

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Reviewed: May 18, 2002

I ommitted the raisins and nuts and let me say, it was incredible. It is very dense and moist, but that's the way I like it. I was told by two different people that it was the best carrot cake they'd ever had, and no one knew/knows it was low fat!

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KIRVIN

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Reviewed: Mar. 31, 2002

I made this for my family's Easter dinner and EVERYONE loved it. Best part was that it is so low in fat!! I added a low fat cream cheese frosting, decorated with orange-colored frosting for carrots. A lovely added touch. I too did not add in the juice from the pineapples, and it was still very moist.

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Megan

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Reviewed: Jan. 4, 2002

I was very impressed with this recipe. Carrot Cake is my favorite and I thought there was no way that it could still taste good and be low fat. A wonderful recipe for people that are watching their weight and have a sweet tooth! I made this and my mother loved it, She can't stop eating it! I omitted the walnuts to make it fat-free and it is wonderful.

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LWHITEHURST

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